Stuffed Chiles With Olive Mole

Ingredients

200 gr california ripe olives
40 gr ricotta cheese
120 gr jack cheese
6 anaheim
60 gr onion
16 ml oil
8 gr cilantro
20 gr corn meal
34 gr tomato paste
3 gr chili powder
2 gr garlic powder
1 gr cumin
350 ml beef broth

Instructions

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 0 cm hot water in baking pan. Place chiles in pan cut side up; cover with foil; bake at 180ºC or 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