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Chiles Rellenos Made Easy

Photo: Oxmoor House
Hands-on time 43 mins
Total time 1 hr, 6 mins
Yield

4 servings (serving size: 1 chile and about 1/3 cup sauce)

Ingredients

  • Cooking spray
  • 1 1/4 cups coarsely chopped onion
  • 2 cups chopped tomatoes
  • 1/2 cup low-sodium salsa verde
  • 1/4 teaspoon salt
  • 1/4 cup fresh cilantro
  • 4 poblano chiles
  • 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese, divided
  • 2 tablespoons goat cheese, divided
  • 3 large egg yolks
  • 3 large egg whites
  • 1.1 ounces all-purpose flour (about 1/4 cup)
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons cornmeal
  • 1/4 cup canola oil

Nutrition Information

  • calories 297
  • fat 14.8 g
  • satfat 5.8 g
  • monofat 4.1 g
  • polyfat 1.8 g
  • protein 16.1 g
  • carbohydrate 25.6 g
  • fiber 2.7 g
  • cholesterol 159 mg
  • iron 1.9 mg
  • sodium 562 mg
  • calcium 254 mg

How to Make It

  1. Preheat broiler to high.

  2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 4 minutes or until tender. Stir in chopped tomatoes, salsa verde, and 1/4 teaspoon salt; cook 15 minutes or until thickened, stirring frequently. Place tomato mixture in a food processor; add cilantro. Process mixture until smooth. Set aside.

  3. Place poblanos on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds, leaving stems intact. Spoon 1/4 cup Jack cheese and 1 1/2 teaspoons goat cheese in cavity of each chile.

  4. Preheat oven to 350°.

  5. Lightly beat egg yolks in a small bowl. Place egg whites in a medium bowl; beat with a mixer at high speed until stiff peaks form. Fold egg yolks into egg whites. Combine flour and black pepper in a shallow dish. Place cornmeal in another shallow dish. Dredge poblanos in flour mixture, and dip into egg mixture. Dredge in cornmeal.

  6. Heat oil in a large stainless steel skillet over medium-high heat until hot; reduce to medium heat. Add coated poblanos to oil; cook 6 minutes or until crisp, turning to cook on all sides. Place chiles on a baking sheet, and bake at 350° for 8 minutes or until cheese melts. Serve with tomato sauce.

Also appeared in: Oxmoor House, None, 2013, Cooking Light Lighten Up, America!;