Fresh Ideas for Healthy Mexican Food
Stuffed poblano peppers, or chili rellenos, are a poupular choice on Mexican food restaurant menus, but they can also contain 600 or more calories and up to 50 grams of fat. In this recipe I have cut the calories in half and kept it down to 8 grams of fat. The creamy, cheese consistency is still there and you'l love enjoying the flavor without the guilt.
Chicken & Cheese Stuffed Poblanos
4 poblano peppers
1 can unsalted diced tomatoes (14.5 ounces)
1 grilled chicken breast, small dice
1 cup brown rice, cooked
1/4 cup part-skim cotija cheese, crumbled
1/2 cup cilantro, chopped
1 teaspoon ancho chile powder
1/4 cup light sour cream
1/4 cup low fat ricotta
3 cups cooked corn (frozen or fresh)
1/2 cup breadcrumbs
Adjust the racks of your oven so the top rack is 6 inches from the broiler. Heat the broiler to high and place the peppers on a baking sheet. Watch closely. When both sides have blistered, remove the peppers and place them in a large zip-top bag. Close the bag and let them sit for 10 minutes. Remove the peppers from the bag and pull off the skins. Set aside while making the filling and adjust oven to 350 degrees. Pour the can of tomatoes into a strainer. Rinse with cold water. Place the tomatoes in a large bowl. Add all remaining ingredients, except breadcrumbs. Stir to combine. Season with salt and pepper. Cut a slit down the side of the peppers. Place them in a baking dish and fill each pepper with an equal amount of filling. Bake for 15 minutes. Add a sprinkle of breadcrumbs to each pepper and bake for an additional 10 minutes. Note: 1 stuffed pepper has 370 calories and 8 grams of fat.