Recipe: Baked Chiles Rellenos

Baked Chiles Rellenos
Serves: 2

4 (6-inch) Anaheim chiles
2/3 cup part-skim ricotta cheese
2/3 cup frozen whole kernel corn, thawed
3 tablespoons chopped green onions
1/4 teaspoon freshly ground pepper
1 large clove garlic, minced and divided
vegetable cooking spray
1/2 cup finely chopped onion
1/2 teaspoon ground cumin
1/4 teaspoon dried whole Mexican oregano
1/8 teaspoon salt
1 (14 1/2-ounce) can no-salt-added whole tomatoes, drained and chopped

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 1/3 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.