Stuffed Chiles with Olive Mole
Yield
4 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
olives
ripe |
*
|
| ⅓ | cup |
ricotta cheese
|
|
| 1 | cup |
monterey jack cheese
shredded |
|
| 6 | each |
poblano peppers
|
*
|
| ½ | cup |
onions
chopped |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | tablespoon |
cilantro
chopped |
|
| 2 | tablespoons |
cornmeal
|
|
| 2 | tablespoons |
tomato paste
|
|
| 1 | teaspoon |
chili powder
|
|
| ½ | teaspoon |
garlic powder
|
|
| ½ | teaspoon |
cumin
|
|
| 1 ½ | cups |
beef stock
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
olives
ripe |
*
|
| 79 | ml |
ricotta cheese
|
|
| 237 | ml |
monterey jack cheese
shredded |
|
| 6 | each |
poblano peppers
|
*
|
| 118 | ml |
onions
chopped |
|
| 15 | ml |
vegetable oil
|
|
| 15 | ml |
cilantro
chopped |
|
| 3E+1 | ml |
cornmeal
|
|
| 3E+1 | ml |
tomato paste
|
|
| 5 | ml |
chili powder
|
|
| 2.5 | ml |
garlic powder
|
|
| 2.5 | ml |
cumin
|
|
| 355 | ml |
beef stock
|
|
Directions
Chop half the olives, slice the other half and reserve for mole.
Mix chopped olives, ricotta and Jack cheeses.
Slice down one side of chiles; remove seeds and spoon in filling.
Put ⅛ inch hot water in baking pan.
Place chiles in pan cut side up; cover with foil; bake at 350℉ (180℃). for 30 minutes.
Serve with mole sauce.
