TribLIVE

| Lifestyles


 
Larger text Larger text Smaller text Smaller text | Order Photo Reprints

Stuffed peppers, Mexican style

EatingWell
Chiles Rellenos With Chicken
By Eatingwell
Saturday, July 5, 2014, 5:25 p.m.
 

These pan-fried chiles rellenos are stuffed with a skinny chicken-and-corn filling. Serve with salsa or your favorite enchilada sauce.

Wash your hands thoroughly after removing the skin and seeds from chile peppers or wear rubber gloves.

Chiles Rellenos With Chicken

Active time: 134 hours

Total time: 134 hours

16 medium to large poblano peppers or large New Mexico green chiles

2 cups shredded cooked chicken

2 cups frozen corn, thawed

2 cups shredded Mexican cheese blend

1 bunch green onions, chopped

12 cup nonfat or low-fat plain yogurt

112 teaspoons salt, divided

23 cup flour

6 large egg whites

4 tablespoons canola oil, divided

Heat a broiler.

Place the peppers (or chiles) on a large baking sheet. Broil them 4 to 6 inches from the heat source, turning once or twice, until the skins blacken and blister, for about 10 minutes total. Transfer the peppers to a large bowl, cover them with a kitchen towel and let them stand until cool enough to handle.

Remove the blistered skin, leaving the stems intact. Make a slit lengthwise in each pepper and carefully remove the seeds. Set them aside.

Combine the chicken, corn, cheese, green onions, yogurt and 1 teaspoon of the salt in a medium bowl. Fill each roasted pepper with about 14 cup of the mixture. Fold the pepper over to completely enclose the filling.

Combine the remaining 12 teaspoon of salt and the flour in a shallow dish. Put the egg whites in another shallow dish and beat until frothy. Dip each pepper in the flour mixture to coat on all sides, brush off any excess and then dip each into the egg whites.

Heat 1 tablespoon of the oil in a large, nonstick skillet over medium heat. Carefully set 4 of the peppers into the hot oil and cook until the cheese is melted and the peppers are golden brown, for 2 to 3 minutes per side. Remove them to a platter and tent them with foil (or transfer them to a 250-degree oven) to keep warm. Repeat in 3 more batches with the remaining oil and peppers, reducing the heat as necessary to prevent overbrowning. Serve warm.

Makes 8 servings, 2 rellenos each.

Nutrition information per serving: 338 calories; 18 grams fat (7 grams saturated), 58 milligrams cholesterol, 23 grams protein, 23 grams carbohydrates, 3 grams dietary fiber, 675 milligrams sodium

 

 
 


Show commenting policy

Most-Read Stories

  1. Rossi: At start, are Pens already finished?
  2. Thursday’s scouting report: Red Sox at Pirates
  3. Identical twins born at West Penn Hospital a rare medical marvel
  4. West Virginia cornerback Worley facing battery charges
  5. Bicyclist injured in collision with construction vehicle
  6. City of Pittsburgh detective, 2 boys finalize adoption before judge
  7. Police: Ambush suspect was military re-enactor
  8. Western Pennsylvania detailers refurbish original Air Force One
  9. Blairsville district judge placed on leave
  10. Steelers’ Roethlisberger still hurting after hard hit from Ravens’ Upshaw
  11. Connellsville sets trick or treat
Subscribe today! Click here for our subscription offers.