Chiles Rellenos Gratin

Photography: Randy Mayor; Styling: Melanie J. Clarke

Unlike traditional stuffed chiles, this dish is baked like a casserole. The chiles are smothered in a creamy, spicy white sauce and topped with a cheese-rich breadcrumb mixture that crisps as it cooks.

Yield: 8 servings (serving size: 1 stuffed chile)
Recipe from Cooking Light

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Nutritional Information

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

Ingredients

  • 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

Preparation

  1. Preheat broiler.
  2. 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.
  3. Preheat oven to 350°.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Combine remaining 1/4 cup cheese and breadcrumbs; sprinkle over milk mixture. Bake at 350° for 20 minutes or until sauce is bubbly.
  9. Preheat broiler.
  10. Broil 1 minute or until top is golden brown.
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