This recipe is from my most current issue of Vegetarian Times magazine.
Chiles Rellenos:
6 large pablano chiles
2 tsp vegetable oil (I will be using olive oil)
1/2 medium onion chopped
1 medium zucchini, chopped
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 of low fat sour cream or plain yogurt (I will be using plain greek yogurt)
Sauce:
2 tsp vegetable oil
1/2 medium onion chopped
2 tsp chili powder
1 tsp ground cumin
1- 28 oz can whole tomatoes
1 canned chipotle chile in adobo sauce, drained
1. To make chile rellenos: roast and peel chiles cut 3 inch slit in each chile and remove seeds with spoon (to roast chiles, preheat oven to 425, rub whole chile with oil, and place on baking sheet. Roast 30-45 mins or until charred. Turning with tongs. Transfer to bowl, cover, and let steam for 15 mins. Rub off skins.
2. Preheat oven to 425. Heat oil in skillet over medium heat. Add onion, and cook 5 mins. Add zucchini and corn, and cook 5 mins. Season with salt, if desired.
Transfer to bowl and stir in cheese.
3. Stuff each chili with 1/2 cup zucchini mixture. Secure closed with toothpicks.
4. Whisk egg with 1/2 c of water in bowl. Spread breadcrumbs on plate.
5. Dip chiles in egg wash. Coat with breadcrumbs. Place on baking sheet, and bake 15-25 mins or until golden.
6. To make sauce: Heat oil in sauce pan over medium heat. Add onion, chili powder and cumin and cook 4-5 mins. Add tomatoes, and simmer 10 mins, 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 (greek yogurt).
1 stuffed chile plus 1/2 c of sauce:
265 calories
12 grams of protein
9 grams of total fat (2 saturated)
I will be making this for dinner tomorrow night! Please email me with your comments about this recipe.
Happy Monday!
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