Lighter Chili Rellenos

IMG_4204So you’re probably thinking, “this thing is covered in cheese, how is it ‘lighter’?” Well, friends, this thing is usually sans veggies, deep-fried AND covered in cheese. This is actually a vegetarian meal you can feel pretty good about. Yes, there’s cheese. But cheese makes the world go ’round. And it’s covering loads of corn and veg. Now, I will warn you, poblano peppers can be a little inconsistent in their heat levels. I’ve had them when they’re very spicy or very mild – tonight we sure got some spicy ones! But just dollop some greek yogurt or sour cream on top and all is mellowed out.

Lighter Chili Rellenos
Just the Tip / Adapted from Rachael Ray

What I used:

  • 4 large or 6 small poblano peppers
  • 3 cups frozen corn kernels, defrosted and dried on a kitchen towel (I love the roasted frozen corn at trader joe’s)
  • 2 tbsp canola or sunflower oil
  • 1 red or yellow onion, chopped
  • 1 jalapeno, seeded and chopped
  • 4 cloves garlic, grated or chopped
  • 1 15-oz can fire roasted diced tomatoes, drained well
  • 1 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • salt and freshly ground black pepper
  • 1 lime, juiced
  • shredded monterey jack cheese

What I did:

  1. Preheat broiler. Lay the poblanos on a baking sheet and broil until evenly charred (rotating), about 15 minutes total. Once charred thoroughly, place in a bowl and cover with plastic wrap so that the peppers steam for about 5 minutes, allowing the skin to be peeled easier.
  2. Meanwhile, heat the oil in a saute pan over high heat. When the oil smokes or ripples, add corn, onion, and jalapeno and saute for 4-5 minutes. Reduce heat to medium-high and add in garlic, fire-roasted tomatoes and season with cumin, oregano, salt and pepper. Cook another minute or 2 then turn pan off. Squeeze the lime juice over the corn mixture.
  3. Carefully remove the as much skin from poblanos as you can, and split them open and scoop out the seeds with a spoon. Transfer the peppers to a small baking sheet and stuff each pepper with lots of the corn mixture, then top each pepper with 1/4 cup cheese and place back under broiler to melt the cheese.

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One thought on “Lighter Chili Rellenos

  1. Tamara says:

    I’ll have to try these soon! The hubs loves his peppers. Thanks for sharing!

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