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Chile Rellenos

30 min Main Ingredient: Cheese*Garlic Cuisine: American

Cooking: 30 Minutes Start to finish: 1 day min



1 1/2 cups of low-fat ricotta cheese

2/3 cup of crumbled feta cheese

2/3 cup of firmly packed grated sharp cheddar cheese

2 tbsp. of minced fresh cilantro

2 tbsp. of minced fresh oregano

1 garlic clove, pressed

1 tsp. of ground cumin

2 7-ounce cans of whole green chilies, rinsed

Roasted Tomato Sauce*

Fresh cilantro sprigs

Nutrition Facts




Step 1Preheat oven to 350 degrees F.

Step 2Combine all the cheese and herbs in a bowl.

Step 3Season to taste by adding a light pinch of salt and some black pepper.

Step 4Rinse the chiles and pat them dry.

Step 5Stuff the chiles with the filling.

Step 6Line up the stuffed chiles in a baking dish, cover, and then bake for about 15 minutes.

Step 7*As the chiles bake, prepare the sauce by roasting plump tomatoes over a grill or under a broiler.

Step 8Peel the tomatoes while still warm.

Step 9Pop these tomatoes in a mixer or a food processor and blend until liquefied.

Step 10Season with salt and pepper.

Step 11Pour the roasted tomato sauce over the baked chiles and garnish with fresh cilantro sprigs.

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