6 long green Anaheim Chilies (or any moderately hot chilies)
\n2 oz. Ricotta Cheese
\n2 oz. Cream Cheese
\n3\/4 cup Corn, fresh or frozen
\n1\/4 cup Chives, freshly snipped
\n1\/2 tsp. Salt<\/p>\n
2 T. Canola or Olive Oil
\n2 cloves Garlic, minced
\n1 1\/2 T. Red Chili Powder
\n1 Tbs. All-purpose Flour
\n1 tsp. dried Oregano
\n2 cups Water
\n1\/4 cup Tomato Paste
\n3\/4 tsp. Salt<\/p>\n
Preheat the broiler. Place the fresh chilies on a baking skeet and broil about 6 inches from the heating element, until the skin is blistered a bit, about 6 to 8 minutes per side. Transfer the chilies to a clean paper bag and close tightly to steam the chilies for about 10 more minutes. Meanwhile, in a medium bowl, mix the ricotta cheese, cream cheese, corn, chives, and salt together. Preheat the oven to 300-F degrees. Making sure to keep the stems attached, slip the skins off the chilies. Make a lengthwise slit in each of the chilies to remove the seeds. Fill each chili with about 2 or 3 tablespoons of the cheese
\nand corn filling, and close the chili so it appears whole. Place the chilies, seam-side up, in a large baking dish. Bake the chilies for about 20 minutes, or until heated through. Serve with the Red Chili Sauce.<\/p>\n
Meanwhile, prepare the red Chili sauce by warming the oil in a heavy skillet over medium
\nheat. Add the garlic and saut\u00c3\u00a9, stirring occasionally, until fragrant, about 2 minutes.
\nAdd the chili powder, flour, and oregano. Cook, stirring constantly, for another minute.
\nAdd the water alternating with portions of the tomato paste. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, until thickened, about 15 minutes. Season with salt and serve warm. Makes about 2 cups of sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"
6 long green Anaheim Chilies (or any moderately hot chilies) 2 oz. Ricotta Cheese 2 oz. Cream Cheese 3\/4 cup Corn, fresh or frozen 1\/4 cup Chives, freshly snipped 1\/2 tsp. Salt 2 T. Canola or Olive Oil 2 cloves Garlic, minced 1 1\/2 T. Red Chili Powder 1 Tbs. All-purpose Flour 1 tsp. dried Oregano 2 cups Water 1\/4 cup Tomato Paste 3\/4 tsp. Salt Preheat the broiler. Place the fresh chilies on a baking skeet and broil about…<\/p>\n