Chiles Rellenos

Chiles Rellenos Recipe
Photo: Andre Baranowski
Something for the vegetarians in your group--stuffed peppers. Since these are grilled, not deep-fried, they're a healthier version of the Tex-Mex classic.

Yield:

Makes 6 servings

Recipe from

Real Simple

Recipe Time

Prep: 40 Minutes

Nutritional Information

Calcium 320 mg
Calories 261
Caloriesfromfat 0 %
Carbohydrate 24 g
Cholesterol 34 mg
Fat 13 g
Fiber 7 g
Iron 3 mg
Protein 15 mg
Satfat 7 g
Sodium 452 mg

Ingredients

6 poblano chiles or 4 small green bell peppers
1 15 1/4-ounce can kidney beans, drained
1 8-ounce package shredded Monterey Jack cheese
1/4 cup raisins
1/4 cup salsa
2 teaspoons chili powder

Preparation

Cut a slit lengthwise in each chile and carefully scoop out the seeds and ribs. In a medium bowl, combine the beans, cheese, raisins, salsa, and chili powder. Stuff the peppers with the filling.

Light a charcoal grill and allow the coals to burn until covered with gray ash or heat a gas grill to medium. Place peppers on grill and cook, turning frequently, until they are soft and the cheese has melted.

Note:

Jane Kirby,

August 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note