Serves 6
Chilies Rellenos
6 long green Anaheim Chilies (or any moderately hot chilies)
2 ounce Ricotta Cheese
2 ounce Low-Fat Cream Cheese
3/4 cup Corn, fresh or frozen
1/4 cup Chives, freshly snipped
1/2 teaspoon Salt
Red Chili Sauce
2 tablespoons Canola or Olive Oil
2 cloves Garlic, minced
1-1/2 tablespoons Red Chili Powder
1 tablespoon All-purpose Flour
1 teaspoon dried Oregano
2 cups Water
1/4 cup Tomato Paste
3/4 teaspoon Salt
Preheat the broiler. Place the fresh chilies on a baking skeet and broil about 6 inches from the heating element, until the skin is blistered a bit, about 6 to 8 minutes per side. Transfer the chilies to a clean paper bag and close tightly to steam the chilies for about 10 more minutes.
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 3 tablespoons 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 minutes, or until 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 the garlic and saute, stirring occasionally, until fragrant, about 2 minutes. Add the chili powder, flour, and oregano.
Cook, stirring constantly, for another minute. Add the water alternating with portions of the tomato paste. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, until thickened, about 15 minutes. Season with salt and serve warm. Makes about 2 cups of sauce.
NOTE:
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.