Stuffed Chiles with Olive Mole
Yield
4 servingsPrep
10 minCook
30 minReady
45 minIngredients
| 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 |
|
Trans-fat Free, Low Carb
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.
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