Grilled Chiles Rellenos
TOTAL TIME: Prep: 45 min. Grill: 10 min.
YIELD: 4 servings.
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. —Lori Nelson, Austin, Texas
Ingredients
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1 cup sour cream
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2 tablespoons lime juice
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1/2 cup minced fresh cilantro, divided
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1 small onion, finely chopped
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1 tablespoon butter
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1 large portobello mushroom cap, finely chopped
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1 small yellow summer squash, finely chopped
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1 small zucchini, finely chopped
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1 jalapeno pepper, seeded and finely chopped
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1 garlic clove, minced
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1 can (15 ounces) black beans, rinsed and drained
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2 cups shredded Mexican cheese blend, divided
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1 cup frozen corn, thawed
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1 teaspoon ground cumin
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1/2 teaspoon salt
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1/4 teaspoon pepper
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4 large poblano peppers, halved and seeded
Directions
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1.
In a small bowl, combine the sour cream, lime juice and 1/4 cup cilantro. Cover and refrigerate until serving.
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2.
In a large skillet, saute onion in butter until tender. Add the mushroom, yellow squash, zucchini, jalapeno and garlic; saute 3-5 minutes longer or until vegetables are crisp-tender.
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3.
Stir in the beans, 1-1/2 cups cheese, corn, cumin, salt, pepper and remaining cilantro. Remove from the heat. Spoon into poblano halves; sprinkle with remaining cheese.
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4.
Grill peppers, covered, over indirect medium heat for 10-14 minutes or until tender. Serve with sour cream sauce.
Nutrition Facts
2 each: 552 calories, 32g fat (21g saturated fat), 98mg cholesterol, 964mg sodium, 42g carbohydrate (10g sugars, 10g fiber), 23g protein.
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