Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

"Tex-Mex food can be high in fat and calories, but we love it, so I try to re-create the flavors in a lightened version. This is my best dish. It's a great do-ahead meal. I refrigerate the stuffed chiles and sauce separately and bake them together either the same evening or the next day." -Amy R. Sokol, San Antonio

Amy R. Sokol
Recipe by Cooking Light July 2004

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Recipe Summary

Yield:
5 servings (serving size: 1 stuffed chile and about 2/3 cup tomato mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Place poblano peppers on a foil-lined baking sheet; broil 3 inches from heat for 8 minutes or until blackened and charred, turning after 6 minutes. Place in a heavy-duty 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.

  • Heat a medium saucepan over medium-high heat. Coat with cooking spray. Add zucchini and garlic; cook 4 minutes or until crisp-tender. Stir in 1/2 teaspoon cumin, jalapeño peppers, tomatoes, and tomato sauce; bring to a boil. Reduce heat, and simmer 15 minutes. Remove and discard jalapeño peppers.

  • Preheat oven to 350°.

  • Combine remaining 1/2 teaspoon cumin, cheese, chicken, and salt in a medium bowl, tossing to combine. Spoon about 1/2 cup cheese mixture into each chile, and secure with a wooden pick. Place stuffed chiles in an 11 x 7-inch baking dish coated with cooking spray; pour tomato mixture over stuffed chiles. Cover; bake at 350° for 20 minutes. Uncover; bake an additional 10 minutes or until thoroughly heated.

Nutrition Facts

201 calories; calories from fat 33%; fat 7.7g; saturated fat 3.8g; mono fat 2.2g; poly fat 0.8g; protein 20g; carbohydrates 15.4g; fiber 3.9g; cholesterol 43mg; iron 2mg; sodium 795mg; calcium 267mg.
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