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Santa Fe Stuffed Chiles

Yield 2 servings (serving size: 3 stuffed chile halves)
Smaller than bell peppers, poblano chiles are usually dark green and have a rich flavor that runs from mild to slightly hot.

Ingredients

  • 3 medium poblano chiles (about 9 ounces)
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup fresh corn kernels (about 1 ear)
  • 1/2 cup finely chopped red onion
  • 1/3 cup finely chopped plum tomato
  • 1/4 cup dry breadcrumbs
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons plain nonfat yogurt
  • 2 tablespoons reduced-fat mayonnaise
  • 1 teaspoon chili powder
  • 1/2 teaspoon pepper
  • Vegetable cooking spray
  • 6 teaspoons plain nonfat yogurt

Nutrition Information

  • calories 310
  • caloriesfromfat 30 %
  • fat 11.2 g
  • satfat 5.2 g
  • monofat 2.3 g
  • polyfat 2.9 g
  • protein 16.2 g
  • carbohydrate 39.7 g
  • fiber 5.8 g
  • cholesterol 16 mg
  • iron 3.5 mg
  • sodium 705 mg
  • calcium 408 mg

How to Make It

  1. Preheat oven to 375°.

  2. Cut chiles in half lengthwise; discard seeds and membranes.

  3. Combine cheese and next 9 ingredients (cheese through pepper) in a bowl; stir well. Divide vegetable mixture evenly among chile halves. Place stuffed chiles on a baking sheet coated with cooking spray. Bake at 375° for 20 minutes. Spoon 1 teaspoon yogurt onto each chile half.