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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 209.3
  • Total Fat: 5.7 g
  • Cholesterol: 5.9 mg
  • Sodium: 533.7 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 4.8 g
  • Protein: 12.5 g

View full nutritional breakdown of Stuffed Chile Rellenos calories by ingredient
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Stuffed Chile Rellenos

Submitted by: UR2LOVEIT

Introduction

More than just your regular chile rellano ~ stuffed also with onion tomato and zucchini! Delish! More than just your regular chile rellano ~ stuffed also with onion tomato and zucchini! Delish!
Number of Servings: 4

Ingredients

    5 poblano chiles
    1 tbsp canola oil
    1/2 red onion (diced)
    2 zucchini (coarsely chopped)
    1/4 tsp ground cumin
    1/4 tsp oregano (ground)
    1/4 tsp garlic powder
    4 oz tomatoes (fire-roasted)
    1 cup corn (frozen)
    nonstick cooking spray
    1 cup low-fat cheddar (shredded)
    1 cup tomato (salsa)

Directions

Place a wire rack over a burner on the stove. Roast the poblanos on the rack and turn with tongs until blackened evenly. Remove from heat and set aside.

Heat canola oil in a medium heavy nonstick saute pan over medium heat. Add the onion and zucchini and saute until golden, about 5 minutes. Add the cumin, oregano, garlic powder, tomatoes, the 5th green chile chopped and corn. Continue to cook until the mixture is almost dry.

Meanwhile, use a paper towel to rub off the skins from the poblanos. Make an incision on 1 side, and remove seeds and membranes from inside, while making sure to keep the poblano intact.

Heat a medium heavy nonstick saute pan over medium heat. Lightly spray with canola cooking spray for 2 seconds. Evenly stuff the 4 poblanos with the zucchini mixture and the shredded cheese.

Carefully place the stuffed poblanos in the heated saute pan and sear on each side for approximately 2 minutes, or until golden brown. Serve warm with tomato salsa.

4 servings - 1 stuffed chile each

Number of Servings: 4

Recipe submitted by SparkPeople user UR2LOVEIT.






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