Santa Fe Stuffed Chiles

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Smaller than bell peppers, poblano chiles are usually dark green and have a rich flavor that runs from mild to slightly hot.
2 servings (serving size: 3 stuffed chile halves)


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3 medium poblano chiles (about 9 ounces)
1/3 cup grated Parmesan cheese
1/2 cup fresh corn kernels (about 1 ear)
1/2 cup finely chopped red onion
1/3 cup finely chopped plum tomato
1/4 cup dry breadcrumbs
1/4 cup chopped fresh cilantro
2 tablespoons plain nonfat yogurt
2 tablespoons reduced-fat mayonnaise
1 teaspoon chili powder
1/2 teaspoon pepper
Vegetable cooking spray
6 teaspoons plain nonfat yogurt


Preheat oven to 375°.

Cut chiles in half lengthwise; discard seeds and membranes.

Combine cheese and next 9 ingredients (cheese through pepper) in a bowl; stir well. Divide vegetable mixture evenly among chile halves. Place stuffed chiles on a baking sheet coated with cooking spray. Bake at 375° for 20 minutes. Spoon 1 teaspoon yogurt onto each chile half.

Created date

June 2004

Nutritional Information

Calories 310
Caloriesfromfat 30 %
Fat 11.2 g
Satfat 5.2 g
Monofat 2.3 g
Polyfat 2.9 g
Protein 16.2 g
Carbohydrate 39.7 g
Fiber 5.8 g
Cholesterol 16 mg
Iron 3.5 mg
Sodium 705 mg
Calcium 408 mg