I agree with Key Lime Pie. The end result was not worth the time investment. I, too, love poblano peppers and I had saved this recipe in my "must make" folder for some time before making it. I won't make it again. The quinoa stuffed poblanos (either So. Living or CL - personally I like the So. Living best) are WAY better and less time invasive.
Chiles Rellenos Gratin
Photography: Randy Mayor; Styling: Melanie J. Clarke
More From Cooking Light
Amount per serving
- Calories: 216
- Calories from fat: 30%
- Fat: 7.1g
- Saturated fat: 3.3g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 0.8g
- Protein: 9.1g
- Carbohydrate: 33.1g
- Fiber: 5.9g
- Cholesterol: 16mg
- Iron: 2.3mg
- Sodium: 574mg
- Calcium: 148mg
- 8 poblano chiles
- Cooking spray
- 1 cup finely chopped red bell pepper
- 1 1/2 cups fresh corn kernels
- 1/2 cup chopped green onions
- 2 tablespoons pine nuts, toasted
- 2 garlic cloves, minced
- 3/4 cup (3 ounces) crumbled queso fresco, divided
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon salt, divided
- 1/4 teaspoon ground red pepper, divided
- 1 (15-ounce) can black beans, drained and divided
- 2 tablespoons butter
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 2 cups 2% reduced-fat milk
- 1 tablespoon fresh lime juice
- 1/2 cup dry breadcrumbs
- Preheat broiler.
- Place chiles on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened, turning after 4 minutes. Place in a 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.
- Preheat oven to 350°.
- Heat a large nonstick skillet coated with cooking spray over medium heat. Add bell pepper; cook 4 minutes, stirring frequently. Add corn, onions, nuts, and garlic; cook 2 minutes, stirring frequently. Remove from heat; stir in 1/2 cup cheese, cilantro, 1/2 teaspoon salt, and 1/8 teaspoon ground red pepper.
- Place half of beans in a bowl; mash with a fork. Add mashed beans and whole beans to corn mixture. Spoon about 1/3 cup bean mixture into each chile; fold sides of chile over filling. Arrange stuffed chiles in an 8-inch square baking dish coated with cooking spray; set aside.
- Melt butter in a medium saucepan over medium-low heat; add 1/8 teaspoon ground red pepper, cumin, and nutmeg, and stir with a whisk. Cook 30 seconds, stirring constantly. Gradually add flour, and stir with a whisk; cook 5 minutes, stirring constantly. Gradually add milk. Stir with a whisk until blended.
- Increase heat to medium. Cook milk mixture 8 minutes or until thick. Remove from heat; stir in 1/2 teaspoon salt and lime juice. Pour milk mixture over stuffed chiles.
- Combine remaining 1/4 cup cheese and breadcrumbs; sprinkle over milk mixture. Bake at 350° for 20 minutes or until sauce is bubbly.
- Preheat broiler.
- Broil 1 minute or until top is golden brown.
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