Title: Stuffed Chiles with Olive Mole
Categories: Appetizer Mexican
Yield: 4 Servings

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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