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Ingredientes
- 6 x Long green Anaheim Chilies, (or possibly any moderately warm chilies)
- 2 ounce Ricotta Cheese
- 2 ounce Low-Fat Cream Cheese
- 3/4 c. Corn, fresh or possibly frzn
- 1/4 c. Chives, freshly snipped
- 1/2 tsp Salt
- 2 Tbsp. Canola or possibly Extra virgin olive oil
- 2 x Cloves Garlic, chopped
- 1 1/2 Tbsp. Red Chili Pwdr
- 1 Tbsp. All-purpose Flour
- 1 tsp Dry Oregano
- 2 c. Water
- 1/4 c. Tomato Paste
- 3/4 tsp Salt
Direcciones
- If your New Year's resolutions include eating better in 1999, we hope you've enjoyed the month of January at Recipe-a-Day. The Cook & Kitchen Staff are in our final week of Recipe-a- Day Light.
- Today's recipe prepares a spicy main course. You'll find the revised rellenos contain about 120 calories per serving and 6 grams of fat, of that 2.9 grams are saturated fat. The Chili Sauce contains about 5 on thick!
- Preheat the broiler. Place the fresh chilies on a baking skeet and broil about 6 inches from the heating element, till the skin is blistered a bit, about 6 to 8 min per side. Transfer the chilies to a clean paper bag and close tightly to steam the chilies for about 10 more min.
- Meanwhile, in a medium bowl, mix the ricotta cheese, cream cheese, corn, chives, and salt together. Preheat the oven to 300-F degrees.
- Making sure to keep the stems attached, slip the skins off the chilies. Make a lengthwise slit in each of the chilies to remove the seeds. Fill each chili with about 2 or possibly 3 Tbsp. of the cheese and corn filling, and close the chili so it appears whole.
- Place the chilies, seam-side up, in a large baking dish. Bake the chilies for about 20 min, or possibly till heated through. Serve with the Red Chili Sauce.
- Meanwhile, prepare the red Chili sauce by warming the oil in a heavy skillet over medium heat. Add in the garlic and saute/fry, stirring occasionally, till fragrant, about 2 min. Add in the chili pwdr, flour, and oregano.
- Cook, stirring constantly, for another minute. Add in the water alternating with portions of the tomato paste. Increase the heat to medium-high and bring the mix to a boil. Reduce the heat to low and simmer, stirring occasionally, till thickened, about 15 min.
- Season with salt and serve hot.
- Makes about 2 c. of sauce.
- Kitchen Staff Tip: You can prepare your Chilies Rellenos and Red Chili Sauce in separate steps if you'd like. The chilies will keep for 2 days if covered and refrigerated prior to baking. The Red Chili Sauce will keep for up to 5 days when refrigerated in an air-tight container.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 6 servings | |
| Calories 117 | |
| Calories from Fat 83 | 71% |
| Total Fat 9.37g | 12% |
| Saturated Fat 2.88g | 12% |
| Trans Fat 0.02g | |
| Cholesterol 14mg | 5% |
| Sodium 634mg | 26% |
| Potassium 207mg | 6% |
| Total Carbs 6.79g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.12g | 1% |
| Protein 2.83g | 5% |
