Vegetarian Chiles Rellenos

Ingredients

• 8 oz tomato sauce canned
• 8  carrots finely chopped
• 2 cloves garlic minced
• 1 tsp ground cumin 
• 1 Tbsp oil 
• 1 large onion finely chopped
• 2 tsp mexican oregano dried
• 10 small roasted poblano chiles deveined peeled
• 2 lb potatoes red finely chopped ( 6)
• 8 oz mozzarella cheese shredded kraft
• 1 cup water 
• 2 small zucchini finely chopped

Equipment

• frying pan
• oven
• baking pan

Directions

1. Heat oven to 350F.
2. Heat oil in large skillet on medium-high heat.
3. Add onions; cook 5 min. or until crisp-tender, stirring frequently. Stir in garlic; cook 1 min.
4. Add water, potatoes and carrots; cover. Cook 10 min.; stir in zucchini. Cook, covered, 5 min. or until all vegetables are tender. Stir in tomato sauce and seasonings; simmer 3 min.
5. Spoon into chiles; place in shallow baking dish. Cover.
6. Bake 20 min. Top with cheese; bake; uncovered, 5 min. or until melted.