Bean and Cheese Chili Rellenos - 19.4g Carbs
From: The Best Diabetes Cookbook
Servings: 6
6 large poblano chilies
2-3 quarts water
Vegetable cooking spray
1/2 small jalapeno chili, seeds and veins discarded, minced
4 cloves garlic, minced
1 tsp dried oregano leaves
2 (8 oz pkg) fat-free cream cheese, room temperature
1/2 cup (2 oz) Mexican white cheese (queso blanco) OR
farmer's cheese, crumbled
1 1/2 cups cooked pinto beans OR
1 (15 oz can) pinto beans, rinsed, drained
1 Tbsp vegetable oil
Cut stems from tops of poblano chilies; remove and discard seeds
and veins. Heat water to boiling in large saucepan; add poblano
chilies. Reduce heat and simmer, uncovered, 2 to 3 minutes,
until chilies are slightly softened. Drain well and cool.
Spray small skillet with cooking spray; heat over medium heat
until hot. Saute jalapeno chili, garlic, and oregano until chili
is tender, 2 to 3 minutes.
Mix cream cheese, white cheese, beans, and jalapeno chili
mixture; stuff poblano chilies with mixture. Heat oil in
medium skillet until hot; saute chilies over medium to
medium-high heat until tender and browned on all sides,
6 to 8 minutes. Serve hot.
Servings: 6
Nutrition per Serving:
204 Calories, 5.5g Fat, 22.3mg Cholesterol
520mg Sodium, 17.2g Protein, 19.4g Carbs
Diabetic Exchanges: 1 Vegetable, 1 Bread, 1 1/2 Meat, 1/2 Fat
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