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Stuffed chiles with olive mole
 
Category: Appetizers
Yield: 4 servings
 

1 1/2 cup

California ripe olives

1/3 cup

Ricotta cheese

1 cup

Shredded Jack cheese

4

To 6 Anaheim or poblano -chiles or bell peppers Mole

1/2 cup

Chopped onion

1 tbsp

Oil

1 tbsp

Chopped Cilantro

2 tbsp

Corn Meal

2 tbsp

Tomato Paste

1 tsp

Chili Powder

1/2 tsp

Garlic Powder

1/2 tsp

Cumin

1 1/2 cup

Beef Broth
 
Procedures
 
  1. Chiles salt to taste chiles - chop half the olives, slice the other half and reserve for mole.
  2. Mix chopped olives, ricotta and jack cheeses.
  3. Slice down one side of chiles; remove seeds and spoon in filling.
  4. Put 1/8 inch hot water in baking pan.
  5. Place chiles in pan cut side up; cover with foil; bake at 350 °F for 30 minutes.
  6. Serve with mole sauce.
  7. Mole - saute onion in oil 2 minutes.
  8. Add remaining ingredients plus reserved sliced olives.
  9. Simmer five minutes.
  10. Makes 4 serving