A Healthier Attempt at Chile Rellenos

I have recently fallen in love with a Mexican market down the street from my house. Amazingly cheap produce, delicious marinated chicken, great carneasada…you see where I’m going with this.  Last week we bought a bunch of poblano peppers because they were something like 11 cents each.  The plan: to make chile relleno (something I don’t think I’ve ever had before, but fun to try!)  I’m working with a couple of co-workers to motivate each other to eat healthier, so I couldn’t quite justify the breading, deep frying, and fully stuffing with cheese.  So here’s my attempt at making it a little bit healthier.  I had some left over spanish rice and black beans from a meal earlier in the week and decided to use that for the filling.

  • Grill the poblanos so that they’re a little blackened, then remove and let them cool.  When cool enough to handle, slit open one side and scoop out the seeds.
  • For the filling, I mixed some spanish rice, black beans, cheddar and jack cheeses.  Stuff the peppers with as much as you can get in there, and close with toothpicks.
  • Roast in the oven at 350 degrees for about 20 minutes, until the filling is heated and the cheese is melted.
  • For the sauce, I simmered a can of fire roasted tomatos, 2 cloves of garlic, and 1/2 cup of chicken broth. In another skillet, make a roux with olive oil and 2 Tbsp of flour.  Add in the simmered tomatoes, and a handful of fresh oregano.  You could also add a can of green chiles, or chop up some jalepenos if you like it spicy.
  • When the chiles come out of the oven, pull out the toothpicks (I didn’t do this but definitely should have!), plate, and cover with the tomato sauce.
  • Enjoy!
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2 Comments

Filed under Dinner

2 responses to “A Healthier Attempt at Chile Rellenos

  1. Susie/Mom

    Shannon those chili rellenos sound so yummy! I think I will have to try your recipe.

    Like

  2. Farrah

    i can attest to the fact that it was scrumdidliumptious!

    Like

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