Stuffed Poblano Peppers
Roasting the stuffed chilies makes a great low fat alternative to regular Rellenos.

Servings: 8

• 8 large poblano chilies

• 1 tablespoon olive oil
• 3 cups thinly sliced onions
• 2 -15 to16 ounce cans black beans, rinsed, drained
• 1/4 teaspoon cayenne pepper
• 1 cup grated reduced-fat Monterey Jack cheese or reduced-fat cheddar cheese
• 1 cup mild salsa
• 1/2 cup fat-free sour cream

Preheat broiler. Arrange chilies on baking sheet. Broil until charred on all sides, turning occasionally, about 20 minutes. Enclose in paper bag; let stand 10 minutes. Peel chilies. Cut 1 lengthwise slit in each chili; carefully remove seeds.

Meanwhile, heat oil in large nonstick skillet over medium-low heat. Add onions; sauté until golden, about 20 minutes. Season with salt and pepper. Spread onions evenly in 13x9x2-inch glass baking dish.

Preheat oven to 350°F. Mash half of beans with cayenne in medium bowl. Mix in remaining beans. Spoon mixture into chilies. Arrange chilies seam side down on top of the onions. Sprinkle cheese over chilies. Cover with foil. (Can be made and refrigerated for 4 hours ahead of time.)

Bake chilies 15 minutes. Uncover; bake until cheese melts, about 5 minutes longer. Serve each with 2 tablespoons salsa and 1 tablespoon sour cream.

Per Serving: 183 Calories; 4g Fat (20.8% calories from fat); 1g Saturated Fat; 12g Protein; 24g Carbohydrate; 7g Dietary Fiber; 7mg Cholesterol; 558mg Sodium. Exchanges: 1 Grain (Starch); 1 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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