Chiles Rellenos

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 4 poblano chiles
  • 1 tablespoon canola oil
  • 1/2 small red onion, diced
  • 2 medium zucchini, coarsely chopped
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground oregano
  • 1/4 teaspoon garlic powder
  • 1 (4-ounce) can fire-roasted tomatoes
  • 1 (4-ounce) can green chiles
  • 1 cup frozen corn
  • 1 (2 second) spray nonstick cooking spray
  • 1 cup low-fat Cheddar, shredded
  • 1 cup tomato salsa
Directions
  • Place a wire rack over a burner on the stove. Roast the poblanos on the rack and turn with tongs until blackened evenly. Remove from heat and set aside.

  • Heat canola oil in a medium heavy nonstick saute pan over medium heat. Add the onion and zucchini and saute until golden, about 5 minutes. Add the cumin, oregano, garlic powder, tomatoes, green chiles and corn. Continue to cook until the mixture is almost dry.

  • Meanwhile, use a paper towel to rub off the skins from the poblanos. Make an incision on 1 side, and remove seeds and membranes from inside, while making sure to keep the poblano intact.

  • Heat a medium heavy nonstick saute pan over medium heat. Lightly spray with canola cooking spray for 2 seconds. Evenly stuff the 4 poblanos with the zucchini mixture and the shredded cheese.

  • Carefully place the stuffed poblanos in the heated saute pan and sear on each side for approximately 2 minutes, or until golden brown. Serve warm with tomato salsa.


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    Recipe courtesy of Food Network Kitchen