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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Revised September 8, 2006. Just did a test run on this and it's SOOOO good! The recipe was originally from Cooking Light, however I've 'kicked it up a notch'. Unlike traditional chile rellanos, this dish is baked like a casserole, so much easier. Great vegetarian main dish! Ingredients:
4 poblano chiles |
1/2 cup finely chopped red bell pepper |
3/4 cup fresh corn kernels |
1/3 cup chopped green onion |
1 tablespoon pine nuts, toasted (optional) |
2 garlic cloves, minced |
1 1/4 cups crumbled cheese, divided (pepper jack or chipotle jack kicks it up a notch) |
2 tablespoons chopped fresh cilantro |
1 teaspoon salt, divided |
1 (15 ounce) can black beans, divided |
2 tablespoons butter |
1/2 teaspoon ground cumin (or to taste) |
1/8 teaspoon ground nutmeg |
2 tablespoons all-purpose flour |
1 chipotle chile, seeded and minced (canned) |
1 teaspoon chipotle adobo sauce (optional) |
2 cups 2% low-fat milk |
1/2 cup dry breadcrumbs |
corn chips |
Directions:
1. Preheat broiler (or gas grill).
2. I using broiler place chiles on a foil-lined baking sheet, broil 3 inches from heat 8 minutes or until blackened, turning after 4 minutes.
3. Place in zip-lock bag, seal.
4. Let stand for 15 minutes.
5. Peel and discard skins, cut a lengthwise slit in each chile, discarding seeds, leaving stems intact.
6. Preheat oven to 350 degrees.
7. Heat a large nonstick skillet coated with cooking spray over medium heat.
8. Add bell pepper, cook 3 minutes, stirring frequently. Add corn, onions, nuts and garlic, cook 2 minutes, stirring frequently.
9. Remove from heat, stir in 3/4 cup cheese, cilantro, 1/2 teaspoon salt.
10. Place half of beans in a bowl and mash with a fork.
11. Add 1/2 mashed beans and 1/2 whole beans to the corn mixture.
12. Divide the bean mixture among the 4 chilis, folding sides of chile over filling.
13. Arrange stuffed chiles in casarole baking dish coated with cooking spray.
14. Set aside.
15. Melt butter in a saucepan over medium-low heat,add 1/3 teaspoon ground red pepper, cumin, and nutmeg and stir.
16. Cook 30 seconds stirring constantly.
17. Gradually add flour cook for 3 minutes stirring constantly.
18. Gradually add milk, stirring until blended. Adjust spices if necessary. Add 1/2 cup cheese and minced chipotle to cream sauce.
19. Increase heat to medium. Cook milk mixture until thick and cheese is melted. Remove from heat, stir in 1/2 teaspoon salt. Pour milk mixture over stuffed chiles.
20. Combine 1/4 cup cheese and breadcrumbs, sprinkle over milk mixture.
21. Bake 350 degrees for 20 minutes or until sauce is bubbly.
22. To brown the top broil for 1 minute or until golden brown.
23. Serve over a bed of crushed corn chips.
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