Chili Rellenos With Sweet Pepper And Onion Sauce Sweet Pepper And Onion Sauce

Sauté celery, corn and garlic in oil in medium skillet 3 to 5 minutes. Stir in chicken and cook 2 to 3 minutes; remove from heat and stir in cheese. Season to taste with salt and pepper. Cut stems from tops of peppers; cut out seeds, leaving peppers whole. Fill peppers with chicken mixture. Spray large skillet with cooking spray; heat until hot. Cook peppers on medium heat until dark brown on all sides; reduce heat to low and cook, covered, until peppers are tender, about 5 minutes. Serve peppers with Sweet Pepper and Onion Sauce. Sauté peppers, onion and garlic in oil in large skillet until tender. Stir in raisins and chili powder; cook 1 minute. Stir in chicken broth; heat to boiling. Mix cornstarch and cold water; stir into boiling mixture. Cook over medium heat until thickened; season to taste with vinegar, salt and pepper. Remove from heat and cool 2 to 3 minutes; stir in Equal Spoonful™.