Serves: 6
Total Calories: 192
1. Prepare the tomato sauce. Reserve, covered, off heat. Prepare the chiles. Then, with a small sharp knife, slit the chiles open from stem end to within 1 1/2 inches of the tip, keeping the stem intact. Discard the seeds and rinse to dislodge any remaining seeds. Blot with paper towels and lay the chiles on a plate.
2. Preheat the oven to 350°. Tuck a piece of goat cheese inside each chile. Arrange the chiles in a single layer on a baking sheet and bake until heated through, about 20 minutes.
3. Cook the corn in a small pot of boiling water until barely tender, about 3 minutes. Reheat the tomato sauce and divide among 4 serving plates. Lay 2 chiles on the sauce on each plate. Garnish with corn.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Stuffed Anaheim Chiles with Goat Cheese recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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