1 1/2 cups California ripe olives, divided (half chopped, half sliced)
1/3 cup ricotta cheese
1 cup shredded monterey jack cheese
4 anaheim or poblano or chiles or bell peppers (4 to 6)
MOLE SAUCE:
1/2 cup chopped onion
1 tablespoon oil
1 tablespoon chopped cilantro
2 tablespoons cornmeal
2 tablespoons tomato paste
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1 1/2 cups beef broth
Servings: 4
1. 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 1/8 inch hot water in baking pan.
2. Place chiles in pan cut side up; cover with foil; bake at 350 degrees for 30 minutes. Serve with mole sauce. Mole - Saute onion in oil 2 minutes. Add remaining ingredients plus reserved sliced olives. Simmer five minutes.
Servings: 4
1/3 cup ricotta cheese
1 cup shredded monterey jack cheese
4 anaheim or poblano or chiles or bell peppers (4 to 6)
MOLE SAUCE:
1/2 cup chopped onion
1 tablespoon oil
1 tablespoon chopped cilantro
2 tablespoons cornmeal
2 tablespoons tomato paste
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1 1/2 cups beef broth
Servings: 4
1. 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 1/8 inch hot water in baking pan.
2. Place chiles in pan cut side up; cover with foil; bake at 350 degrees for 30 minutes. Serve with mole sauce. Mole - Saute onion in oil 2 minutes. Add remaining ingredients plus reserved sliced olives. Simmer five minutes.
Servings: 4
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