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Monday, October 11, 2010

Baked Eggless Chilies Rellenos

Serves 4-5


10 Large Poblano peppers, Ancho or Anaheim peppers
1 can of fat free Ortega refried beans
1 cup canned black beans, drained and rinsed
¼ cup of fresh cilantro, minced
4 teaspoons olive oil
1 teaspoon of cumin seeds
2 small onion, finely chopped
½ cup scallions finely chopped
5 cloves garlic, minced
1 cup frozen corn kernels
1 teaspoon cayenne pepper powder
1 teaspoon of cumin powder
2 teaspoon salt

4 cups shredded Cheddar Cheese or Monterey Jack cheese (may use pepper jack cheese if desired)
8 oz bottle of store bought any desired tomato salsa or Ortega mild taco sauce

For serving:
2 cups Salsa Verde (recipe on this blog)
8 oz container of sour cream diluted with some milk or plain yogurt (fat free or light)


* Rinse each chili and place on an oven tray.
* Place the tray of chilies beneath preheated broiler. When the begins to turn black turn the chilies over using a fork or tongs.
* You can roast the peppers on the open flame if you have a gas stove.
* Once the entire skin on the chilies has all turned black, remove them and quickly place them in a plastic bag or wet cloth. The moist steam will force the skin to separate from the meat of the pepper.
* Wait until the peppers have cooled, then carefully peel off the skin.
* Slice the length of the pepper and scoop out the seeds if desired, I leave them in.

For stuffing:

* Divide the shredded cheese in to half
* In a large pan, heat oil, add cumin seeds.
* When they crackle, add and sauté onions, scallions and garlic until light brown for about 5 minutes.
* Add corn, both beans, cayenne pepper powder, cumin powder, salt and cook until well blended for about 5 minutes.
* Add cilantro, mix well.
* Gently open each pepper and place a spoonful of the above mixture into the center of the pepper. (Do not overstuff)
* Add a handful of shredded cheese and wrap the pepper gently placing the pepper in a baking dish.
* Repeat this process with all the peppers.
* Add store bought taco sauce of salsa onto the top of the peppers and top with remaining cheese.
* Preheat oven to 350 degrees.
* Bake the stuffed peppers for 20 minutes, or until the filling is heated through and the cheese is melted.

* Serve warm with Salsa Verde (recipe on this blog) and diluted sour cream.

Recipe adapted and modified by Surekha from a recipe at http:/www healthy–chili-rellanos.html and a recipe at

Photograph by Sirsnapsalot Mark Mitchell

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