Chiles Rellenos Made Easy

Photo: Oxmoor House

Yield:

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

Recipe from

Recipe Time

Hands-on: 43 Minutes
Total: 1 Hour, 6 Minutes

Nutritional 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

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

Preparation

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.

Note:

Daniel Croddy, Portland, Maine,

June 2011
Also featured in: Cooking Light Lighten Up, America!, Oxmoor House, None 2013;