• Place chiles on a baking sheet. Broil 3 in. from heat 15 min. or until blackened and charred, turning once
• 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 aside.
• 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.
• 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.
• Reduce heat and simmer, uncovered, for 10 minutes more, stirring frequently.
• Pour sauce over chiles and serve.
• (About 262 calories per 2 filled chilies and 1/2 c sauce. Chol: 26 mg)

• judith lausch
• 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 and 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)

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