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Grilled Chiles Rellenos Recipe

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Here's a healthy version of one of my favorite Mexican dishes. The grilled peppers go great with Spanish rice, gazpacho or a refreshing salad with jicama and citrus.

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4 Servings
Prep: 45 min. Grill: 10 min.

Ingredients

1 cup (8 ounces) sour cream
2 tablespoons lime juice
1/2 cup minced fresh cilantro, divided
1 small onion, finely chopped
1 garlic clove, minced
1 tablespoon butter
1 small yellow summer squash, finely chopped
1 small zucchini, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 large portobello mushroom cap, finely chopped
1 can (15 ounces) black beans, rinsed and drained
2 cups (8 ounces) shredded Mexican cheese blend, divided
1 cup frozen corn, thawed
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
4 large poblano peppers, halved and seeded

Directions

In a small bowl, combine the sour cream, lime juice and 1/4 cup cilantro. Cover and refrigerate until serving.
In a large skillet, saute onion and garlic in butter until onion is tender. Add the yellow squash, zucchini and jalapeno; cook and stir over medium heat for 2 minutes. Add mushroom; cook and stir for 2 minutes.
Stir in the beans, 1-1/2 cups cheese, corn, cumin, salt, pepper and remaining cilantro. Remove from the heat. Spoon into pepper halves; sprinkle with remaining cheese.
Prepare grill for indirect heat, using a drip pan. Place peppers over pan. Grill, covered, over indirect medium heat for 10-14 minutes or until tender. Serve with sour cream sauce. Yield: 4 servings.

Nutrition Facts: 1 serving (2 each) equals 552 calories, 32 g fat (21 g saturated fat), 98 mg cholesterol, 964 mg sodium, 42 g carbohydrate, 10 g fiber, 23 g protein.

Grilled Chiles Rellenos published in Country Woman March/April 2007, p27

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