---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, Low-cal, Tex-mex, Beef
       Yield: 2 servings
            -JUDITH LAUSCH   (DGSV43A)
       4    Anaheim chiles; (6 in)
     2/3 c  Ricotta cheese; (part skim)
     2/3 c  Corn; whole kernel
       3 tb Green onion; chopped
     1/4 ts Pepper; fresh ground
       1 cl Garlic, minced & divided
     1/2 c  Onion; finely chopped
     1/2 ts Cumin; ground
     1/4 ts Mexican oregano
     1/8 ts Salt
       1 cn Tomatoes; chopped; (14 oz)
    1. Place chiles on a baking sheet. Broil 3 in. from
   heat 15 min. or until blackened and charred, turning
    2. Place chiles in ice water, and chill 5 minutes.
    Drain well; peel and discard skins. Cut a 4 in slit
   in the side of each chile; discard seeds, and set
    3. Combine ricotta cheese, corn, green onions,
   pepper, and half of garlic; stir well. Put 1/3 c of
   mixture into each chile. Arrange chiles in a small
   baking dish. Bake at 350 degrees for 20 min. or until
   thoroughly heated.
    4. Coat a small saucepan with cooking spray; place
   over med. heat until hot. Add remaining garlic and
     chopped onion; saute 3 min. Add cumin and oregano;
   saute 1 minute. Stir in salt and tomatoes.
    5. Reduce heat and simmer, uncovered, for 10 minutes
   more, stirring frequently. Pour sauce over chiles and
    (About 262 calories per 2 filled chilies and 1/2 c
   sauce. Chol: 26 mg). From Healthy Cooking, adapted and
   formated for you by Judy Lausch, DGSV43A. Please enjoy.