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Baked Chiles Rellenos with Smokey Tomato Sauce – ADD canned pinto beans, 1/2 cup rinsed/drai ned (265 + 122 ca lories)

Serves 6

Ingredients

Chiles Rellenos

  • 6 large poblano chiles
  • 2 tsp. vegetable oil
  • 1/2 medium onion, chopped (1 cup)
  • 1 medium zucchini, chopped (1 cup)
  • 1/2 cup fresh or frozen corn kernels
  • 1 cup shredded low-fat Cheddar or Monterey Jack cheese
  • 1 large egg
  • 1 cup panko breadcrumbs
  • 1/4 cup chopped cilantro
  • 1 lime, cut into 6 wedges
  • 1/4 cup low-fat sour cream or plain yogurt

Sauce

  • 2 tsp. vegetable oil
  • 1/2 medium onion, chopped (1 cup)
  • 2 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 28-oz. can whole tomatoes
  • 1 canned chipotle chile in adobo sauce, drained

Method

  • To make Chiles Rellenos: Roast and peel chiles. Cut 3-inch slit in each chile, and remove seeds with spoon.
  • Preheat oven to 425°F. Heat oil in skillet over medium heat. Add onion, and cook 5 minutes, or until soft. Add zucchini and corn, and cook 5 minutes more. Season with salt, if desired. Transfer to bowl, and stir in cheese.
  • Stuff each chile with 1/2 cup zucchini mixture. Secure closed with toothpicks.
  • Whisk egg with 1/2 cup water in bowl. Spread breadcrumbs on plate.
  • Dip chiles in egg wash. Coat with breadcrumbs. Place on baking sheet, and bake 15 to 25 minutes, or until golden.
  • To make Sauce: Heat oil in saucepan over medium heat. Add onion, chili powder, and cumin, and cook 4 to 5 minutes, or until onion is soft and spices are fragrant. Add tomatoes, and simmer 10 minutes, breaking up tomatoes with spatula or wooden spoon. Transfer to blender, add chipotle chile, and blend on low speed until Sauce is smooth. Serve Chiles Rellenos with Sauce, cilantro, lime wedges and sour cream.
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