I want to share a fun, healthy, and easy recipe. It's called Jaime's Easy Chile
Rellanos
Ingredients:
* 2 large anaheim or poblano peppers (about .4 lbs total)
* 1/2 cup reduced-fat mexican cheese
* 1 Tb liquid egg whites
* 1 Tb cornmeal (optional)
* 1/4 cup enchilada sauce (1/4 of a 10-oz can)
Directions:
Note: Double or triple this recipe to make enough for your whole family!
Rinse the peppers. Preheat your oven to broil. Place the peppers on foil or in a
flame-proof baking dish (not glass!) and place on the top shelf of your oven.
Watch and listen closely. You will hear popping sounds and see the skins char
and bubble up. When the majority of the skins are bubbled up, take the chiles
out and flip them over. Be sure and use a potholder so you don't burn your
hands! The more you broil them, the easier they are to peel, so don't be afraid
to let them bubble too much! When both sides are fairly evenly charred, remove
them from the oven. Wrap each pepper in a moist paper towel or place in a sealed
plastic bag to steam.
Reduce oven to 400 degrees.
After a few minutes, check them. Once the skin comes off easily, peel each
pepper as best as you can. Cut a slit almost the full length of each chile. Make
a small "T" across the top, by the stem. Run under cold water and remove seeds
and fibers. Stuff 1/8 cup cheese into each pepper.
Whisk egg whites in a small bowl. Dip peppers into the egg, then into the
cornmeal, spooning over the top as well. Place peppers in baking dish sprayed
with cooking spray and bake at 400 degrees for 25-30 minutes or til peppers are
tender.
Heat enchilada sauce in microwave or small saucepan. Drizzle over the top of the
peppers. Serve hot!
Serve with Mexican rice and refried beans if desired. (Adds more healthy units)
Yields: 1 serving (6 healthy units per serving)
Nutritional Info: (per serving): 271 calories, 13 g. fat, 2 g. fiber (6 healthy
units)
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