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Baked Chilies Rellenos
Zutaten für 2 Portionen Menge anpassen
die Zutaten:
 Judith Lausch (DGSV43A)
Anaheim chiles; (6 in)
2/3 TasseRicotta cheese; (part skim)
2/3 TasseCorn; whole kernel
3 EsslöffelGreen onion; chopped
1/4 TeelöffelPepper; fresh ground
10 MilliliterGarlic, minced & divided
1/2 TasseOnion; finely chopped
1/2 TeelöffelCumin; ground
1/4 TeelöffelMexican oregano
1/8 TeelöffelSalt
1 DoseTomatoes; chopped; (14 oz)
die Zubereitung:

1. Place chiles on a baking sheet. Broil 3 in. From heat 15 Minuten or until blackened and charred, turning once.

2. Place chiles in ice water, and chill 5 minutes.

Drain well; peel and discard skins. Cut a 4 in slit in the side of each chile; discard seeds, and set aside.

3. Combine ricotta cheese, corn, green onions, pepper, and half of garlic; stir well. Put 1/3 c of mixture into each chile. Arrange chiles in a small baking dish. Bake at 350 degrees for 20 Minuten or until thoroughly heated.

4. Coat a small saucepan with cooking spray; place over med. Heat until hot. Add remaining garlic and chopped onion; saute 3 Minuten Add cumin and oregano; saute 1 minute. Stir in salt and tomatoes.

5. Reduce heat and simmer, uncovered, for 10 minutes more, stirring frequently. Pour sauce over chiles and serve.

(About 262 calories per 2 filled chilies and 1/2 c sauce. Chol: 26 mg).

From Healthy Cooking, adapted and formated for you by Judy Lausch, DGSV43A. Please enjoy.


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