Stuffed Chiles with Olive Mole
| Yield: | 4 Servings |
| Categories: | Mexican, Appetizers |
| 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 |
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