As a famous spicy fruit, chiles are perfect ingredients to add another flavor note to your dishes. Chiles are great as the main component as well, and the usual courses that highlight these peppers are the stuffed variety. Chiles are perfect bites when stuffed and complemented with certain flavors. The following recipe is for chile rellenos, a perfect combination of the sweet and mild spice of green chiles and the herb-and-cheese flavors of the stuffing.
1 1/2 cups low-fat ricotta cheese
2/3 cup crumbled feta cheese
2/3 cup firmly packed grated sharp cheddar cheese
2 tbsp minced fresh cilantro
2 tbsp minced fresh oregano
1 garlic clove, pressed
1 tsp ground cumin
2 7-ounce cans whole green chilies, rinsed
Roasted Tomato Sauce*
Fresh cilantro sprigs
Preheat oven to 350 degrees F.
Combine all the cheese and herbs in a bowl. Season to taste by adding a light pinch of salt and some black pepper.
Rinse the chiles and pat them dry. Stuff the chiles with the filling.
Line up the stuffed chiles in a baking dish, cover, and then bake for about 15 minutes.
*As the chiles bake, prepare the sauce by roasting plump tomatoes over a grill or under a broiler. Peel the tomatoes while still warm. Pop these tomatoes in a mixer or a food processor and blend until liquefied. Season with salt and pepper.
Pour the roasted tomato sauce over the baked chiles and garnish with fresh cilantro sprigs.