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Entree: Chiles Rellenos Gratin
posted by Terrytx 05-08-103 8:14 AM
* Exported from MasterCook *
Chiles Rellenos Gratin
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 poblano chiles
cooking spray
1 cup finely chopped red bell pepper
1 1/2 cups fresh corn kernels
1/2 cup chopped green onions
2 tablespoons pine nuts, toasted
2 cloves garlic, minced
3/4 cup (3 ounces) crumbled queso fresco, divided
2 tablespoons chopped fresh cilantro
1 teaspoon salt, divided
1/4 teaspoon ground red pepper, divided
1 (15 ounce) can black beans, drained and divided
2 tablespoons butter
1/2 teaspoon ground cumin
1/8 teaspoon ground nutmeg
2 tablespoons all-purpose flour
2 cups 2% low-fat milk
1 tablespoon fresh lime juice
1/2 cup dry breadcrumbs
Preheat broiler.
Place chiles on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened, turning after 4 minutes. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds, leaving stem intact.
Preheat oven to 350 degrees.
Heat a large nonstick skillet coated with cooking spray over medium heat. Add bell peppr; cook 4 minutes, stirring frequently. Add corn, onions, nuts, and garlic;
cook 2 minutes, stirring frequently. Remove from heat; stir in 1/2 cup cheese, cilantro, 1/2 teaspoon salt, and 1/8 teaspoon ground red pepper.
Place half of beans in a bowl; mash with a fork. Add mashed beans and whole beans to corn mixture. Spoon about 1/3 cup bean mixture into each chile; fold sides of chile over filling. Arrange stuffed chiles in an 8-inch square baking dish coated with cooking spray; set aside.
Melt butter in a medium saucepan over medium-low heat; add 1/8 teaspoon ground red pepper, cumin, and nutmeg, and stir with a whisk. Cook 30 seconds, stirring constantly. Gradually add flour and stir with a whisk; cook 5 minutes, stirring constantly. Gradually add milk. Stir with a whisk until blended.
Increase heat to medium. Cook milk mixture 8 minutes or until thick. Remove from heat; stir in 1/2 teaspoon salt and lime juice. Pour milk mixture over stuffed chiles.
Combine remaining 1/4 cup cheese and breadcrumbs; sprinkle over milk mixture. Bake at 350 degrees for 20 minutes or until sauce is bubbly.
Preheat broiler.
Broil 1 minute or until top is golden brown.
Yield: 8 servings (serving size: 1 stuffed chile). 216 cal, 7.1g fat, 9.1g pro, 33.1g carb, 5.9g fiber, 16mg chol, 2.3mg iron, 574mg sod, 148mg calc.
Source: Cooking Light-5/03
Serving Ideas : Easy Sangria, Guacamole with Chipotle Tortilla Chips, Roasted Tomato Salsa, Watermelon Gazpacho, and Coconut Flan
