Chiles rellenos are cheese stuffed peppers covered in a batter and fried. In other words, a coronary in a serving! This is a low-fat version that I found in a new cookbook I ordered: the All-new Cooking Light Cookbook I heartedly recommend this cookbook. You can order it from amazon.ca here). This version is a casserole in which the chiles are topped with cheese and a ground chicken mixture (I used turkey) instead of being stuffed. A batter is poured over the chiles and stuffing and the entire things is baked, not fried.
As you can see from the pic we served it with some mexican rice and low-fat nacho chips. A bit of our home-made salsa and we had a nice, light, Mexican feast. YUM
1/2 pound ground chicken
Cook chicken and onion in a nonstick skillet over medium-high heat until browned, stirring to crumble. Combine chicken mixture, cumin, and next 5 ingredients in a bowl. Stir well, and set aside.
Arrange half of green chile strips in an 11 x 7-inch baking dish; top with half of cheese. Spoon mounds of bean mixture onto cheese, and spread gently, leaving a 1/4-inch border around edge of dish; top with corn. Arrange remaining chile strips over corn; top with remaining cheese. Set aside.
Combine flour and salt in a bowl; gradually add milk and hot sauce, stirring with a wire whisk until blended. Stir in eggs and egg whites; pour over casserole. Bake at 350° for 1 hour and 5 minutes or until set; let stand 5 minutes.
Yield: 6 servings (serving size: 1 (3 1/2-inch) square)
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