Baked Chiles Rellenos

==Ingredients==
* 4 anaheim chiles, (6 in)
* ⅔ cup ricotta cheese, (part skim)
* ⅔ cup corn, whole kernel
* 3 tbsp green onion, chopped
* ¼ tsp pepper, fresh ground
* 1 clove garlic, minced and divided
* ½ cup onion, finely chopped
* ½ tsp cumin, ground
* ¼ tsp Mexican oregano
* ⅛ tsp salt
* 1 can tomatoes, chopped, (14 oz)
==Directions==
# Place chiles on a baking sheet.
# Broil 3 inches from heat 15 minutes or until blackened and charred, turning once.
# Place chiles in ice water, and chill 5 minutes.
# Drain well; peel and discard skins.
# Cut a 4-inch slit in the side of each chile; discard seeds, and set aside.
# Combine ricotta cheese, corn, green onions, pepper, and half of garlic; stir well.
# Spoon ⅓ cup of the cheese mixture into each chile.
# Arrange chiles in a small baking dish.
# Bake at 350 degrees f for 20 minutes or until thoroughly heated.
# Coat a small saucepan with cooking spray; place over medium-high heat until hot.
# Add remaining garlic and chopped onion; saute 3 minutes.
# Add cumin and oregano; saute 1 minute.
# Stir in salt and tomatoes.
# Reduce heat and simmer, uncovered, for 10 minutes more, stirring frequently.
# Pour sauce over chiles and serve.
Category:Corn Recipes
Category:Low-calorie Recipes
Category:Oregano Recipes
Category:Ricotta cheese Recipes
Category:Green onion Recipes
[[Category:California chile Recipes
[[Category:Onion Recipes
[[Category:Tomato Recipes