Friday, March 2, 2012

Chiles Rellenos with Chicken

One of my Mexican favorites……….. Yummmy


4 medium-to-large poblano peppers
1 cup shredded cooked chicken
1/2 cup frozen corn, thawed
1/2 cup shredded low fat Mexican cheese blend
1 bunch scallions, chopped
1/4 cup nonfat plain yogurt (I prefer Greek yogurt)
Dash of sea salt
1/3 cup all-purpose flour
2 large egg whites


Preheat broiler.

Place peppers on a large baking sheet. Broil 4 to 6 inches from the heat source, turning once or twice, until the skins blacken and blister, about 10 minutes total. Transfer to a large bowl, cover with a kitchen towel and let stand until cool enough to handle.

Remove the blistered skin, leaving stems intact (I recommend you wear a pair of disposable gloves). Make a slit lengthwise in each pepper and carefully remove the seeds. Set aside.

Combine chicken, corn, cheese, scallions, yogurt and dash of salt in a medium bowl. Fill each roasted pepper with about 1/4 cup of the mixture. Fold the pepper over to completely enclose the filling.

Place flour in a shallow dish. Put egg whites in another shallow dish and beat until frothy. Dip each pepper in the flour mixture to coat on all sides, brush off any excess and then dip into the egg whites. (This may sound backwards but the egg whites seal the peppers closed.)

Use cooking spray to coat then heat a large skillet over medium heat. Carefully set peppers into pan and cook until the cheese is melted and the peppers are golden brown, 2 to 3 minutes per side.

Serve warm. Serving size – 2 filled peppers

Adapted from EatingWell: January/ February 2012

Stay tuned………….

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