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