Sunday, September 12, 2010

Chiles Rellenos $5.18

Very exciting, I made one of my favorite meals at a mexican resturaunt, but that I avoid a lot because of the fact that it is fattening and also looked complicated to make. I found a recipe that cut out lots of fat, and looked relatively easy to make. traditional version of Chiles Rellenos are dipped in light egg batter and fried, I cut out the egg and the dipping and baked the peppers, instead of frying. The result was flavorful, yet light. Infact, many recipes call for breadcrumbs, but I cut that out as well.
2 large Pablano Peppers $2.99
2 tsp olive oil .25
1/2 medium onion.15
1 medium zucchini chopped .40
1 cup fresh or frozen corn .39
1 cup shredded low fat cheddar or monteray jack cheese$1.00

prepared sauce if you have a fovorite
or you can make your own
2 tsp olive oil
1/2 medium onion
2 tsp chlli powder
1 can 28 oz can whole tomatoes
1 can chipotle chili(optional)

set oven to 450, rub peppers with oil, place on baking sheet for 30-40 minutes. turning until charred on all sides
remove, place in bowl, wait 15 minutes. rub skin off, it should come off easily.
heat skillet with oil, add onion saute 5 minutes, add zucchini, saute 4 more minutes, add corn and mix all together, add salt and pepper to taste
transfer to bowl and mix in cheese
make a slit down each pepper and and stuff with filling, bake at 350 for 15-20 minutes

make sauce:
Heat oil in skillet, add onion and saute 5 minutes, add chile powder, tomtos and sauce, and chipotle, let come to a boil and reduce heat. simmer 20 minutes. pour in blender and blend until smooth
serve sauce over peppers

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