Vegetarian Chiles Rellenos with Tomato and Avocado Salsa
January 6th, 2011 by Elise Printer friendly version
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These chiles rellenos are very tasty. The Parmesan cheese adds a lot of flavor, while the Montery Jack melts well, which makes a good cheese combination for the filling. Serve them with a side salad or Southwestern corn
for a delicious, low calorie meal. It’s just the sort of dinner I need after a holiday filled with overindulgence!
222 calories; 10g protein; 7g carbohydrates; 16g fat; 29mg cholesterol; 234mg sodium; 3g fiber
Makes 6 servings
Ingredients for Chiles Rellenos
- 6 medium poblano peppers
- 1 tablespoon vegetable oil
- 1/2 small onion, minced
- 1 small garlic clove, minced or pressed
- 1 small Jalapeno, seeded and minced
- 6 ounces Monterey Jack cheese, grated
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons cilantro, chopped
- Salt to taste
Ingredients for Salsa
- 1 1/2 cups grape tomatoes, quartered
- 1 Hass avocado, finely diced
- 1/4 cup finely chopped onion
- 2 tablespoons chopped cilantro
- 1/2 small jalapeno, seeded and minced
- 2 tablespoons lime juice, freshly squeezed
- Salt and freshly ground black pepper to taste
- Preheat the oven to 400 degrees.
- Meanwhile, heat the oil in a small skillet. Add the onion, garlic and jalapeno and cook over medium heat until softened, about 5 minutes. Let the vegetable mixture cool and then combine with the cheeses and cilantro. Divide into 6 portions and set aside.
- Put the poblanos in a baking dish and cook for 40 minutes.
- While the poblanos are in the oven, combine the tomatoes, avocado, onion, cilantro, jalapeno and lime juice in a bowl and mix to combine. Add salt and pepper to taste. Set aside.
- When the poblanos are done cooking, remove them from the oven and allow them to cool enough to be easy to handle. Reset the oven temperature to 425 degrees.
- Make a small lengthwise slit near the stem of each poblano and remove the core and seeds. Then, peel the skin from each poblano.
- Stuff each poblano with the cheese mixture. Place the poblanos on a baking sheet and cook for 12 minutes, or until the cheese has melted.
- Serve topped with tomato and avocado salsa.
Based on a recipe from Food and Wine magazine