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Roasted-Vegetable Chiles Rellenos You can substitute bell for the poblano chilies, if desired. Ingredients 4 large poblano chilies (about 1 pound) 2 pounds tomatoes 2 medium onions, peeled and quartered 6 garlic cloves, not peeled One drained canned chipotle Chile in adobo sauce 1 cup water Four, oregano sprigs 1 bay leaf 1/4 teaspoon salt Dash of pepper 1-1/4 cups frozen or fresh corn kernels (about 2 ears) 1 cup diced chayote (or zucchini) 2/3 cup of dry bread-crumbs 1/4 cup thinly sliced green onions 2 tablespoons minced fresh cilantro 1/4 teaspoon salt Dash of pepper Fresh whole chives Cilantro sprigs Directions: Preheat oven to 500-degrees. Remove stem ends of poblano chilies, leaving chilies whole; discard seeds and membranes. Set aside. Place tomatoes, onions, and garlic on a foil-lined jelly-roll pan. Bake at 500 degrees for 30 minutes (garlic should be lightly browned; remove before 30 minutes, if necessary). Let vegetables cool 10 minutes. Peel tomatoes and garlic; discard skins. Remove cores from tomatoes. Place tomatoes, garlic, onion, and chipotle Chile in a food processor, and process until smooth. Strain through a sieve into a large saucepan; discard solids. Add water, oregano, and bay leaf to pan; bring to a boil. Reduce heat, and simmer, uncovered, 40 minutes or until reduced to 2 cups. Remove from heat; discard oregano and bay leaf. Add 1/4 teaspoon salt and dash of pepper to tomato mixture; set sauce aside, and keep warm. Combine corn and next 6 ingredients (corn through dash of pepper) in a bowl; stir well. Pack 3/4-cup corn mixture into each poblano Chile. Place stuffed chilies on foil-lined jelly-roll pan. Bake at 500 degrees for 20 minutes or until chilies blacken, turning after 10 minutes; peel chilies. Spoon 1/2-cup tomato sauce onto each of 4 plates, and top with stuffed chilies. Garnish with whole chives and cilantro sprigs, if desired. Yield: 4 servings. Nutrition information per serving: Calories: 255 (10-percent from fat) Protein: 10g Fat: 2.7g Carbohdyrate: 54.7g Fiber: 9.5g Cholesterol: 0 Sodum: 514mg
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