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Ingredients

  • 1 1/2 c California ripe olives
  • 1/3 c Ricotta cheese
  • 1 c Shredded Jack cheese
  • 4 To 6 Anaheim or poblano
  • chiles or bell peppers Mole 1/2 c Chopped onion
  • 1 tb Oil
  • 1 tb Chopped Cilantro
  • 2 tb Corn Meal
  • 2 tb Tomato Paste
  • 1 ts Chili Powder
  • 1/2 ts Garlic Powder
  • 1/2 ts Cumin
  • 1 1/2 c Beef Broth

Chiles Salt To Taste Chiles - 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. 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. Makes 4 servings

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