Baked Chiles Rellenos

recipe
"Tex-Mex food can be high in fat and calories, but we love it, so I try to re-create the flavors in a lightened version. This is my best dish. It's a great do-ahead meal. I refrigerate the stuffed chiles and sauce separately and bake them together either the same evening or the next day." -Amy R. Sokol, San Antonio

Yield:

5 servings (serving size: 1 stuffed chile and about 2/3 cup tomato mixture)

Recipe from

Nutritional Information

Calories 201
Caloriesfromfat 33 %
Fat 7.7 g
Satfat 3.8 g
Monofat 2.2 g
Polyfat 0.8 g
Protein 20 g
Carbohydrate 15.4 g
Fiber 3.9 g
Cholesterol 43 mg
Iron 2 mg
Sodium 795 mg
Calcium 267 mg

Ingredients

5 large poblano chiles
Cooking spray
2 1/2 cups thinly sliced zucchini
1 teaspoon minced garlic
1 teaspoon ground cumin, divided
2 jalapeño peppers
1 (14.5-ounce) can diced tomatoes, drained
1 (8-ounce) can tomato sauce
1 1/2 cups (6 ounces) preshredded part-skim mozzarella cheese
1 cup shredded cooked chicken breast
1/2 teaspoon salt

Preparation

Preheat broiler.

Place poblano peppers on a foil-lined baking sheet; broil 3 inches from heat for 8 minutes or until blackened and charred, turning after 6 minutes. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds, leaving stems intact.

Heat a medium saucepan over medium-high heat. Coat with cooking spray. Add zucchini and garlic; cook 4 minutes or until crisp-tender. Stir in 1/2 teaspoon cumin, jalapeño peppers, tomatoes, and tomato sauce; bring to a boil. Reduce heat, and simmer 15 minutes. Remove and discard jalapeño peppers.

Preheat oven to 350°.

Combine remaining 1/2 teaspoon cumin, cheese, chicken, and salt in a medium bowl, tossing to combine. Spoon about 1/2 cup cheese mixture into each chile, and secure with a wooden pick. Place stuffed chiles in an 11 x 7-inch baking dish coated with cooking spray; pour tomato mixture over stuffed chiles. Cover; bake at 350° for 20 minutes. Uncover; bake an additional 10 minutes or until thoroughly heated.

Note:

Amy R. Sokol,

July 2004
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