Cinco De Mayo Chile Rellenos
By Renee Gurley
Cinco de Mayo is observed as a celebration of Mexican heritage in the United States, but regionally in Mexico the holiday is to celebrate El Dia de La Batalla de Puebla (day of the Battle of Puebla). This is a celebration of freedom and democracy during the first years of the American Civil War. Try this easy to prepare recipe and it just might become an instant classic for your family. This baked version utilizes an egg sustitute, cuts down on the cheese quantity, replaces the sour cream with plain Greek yogurt and still maintains the authentic Mexican flavor.
2 large fresh Poblano chile peppers
4 ounces shredded reduced fat Mexican style cheese
1-1/2 cups egg substitute
1/3 cup skim milk
1/3 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon Chipotle seasoning powder
1 tablespoon chives, chopped
1/4 cup plain fat free Greek yogurt (optional as a garnish)
1/4 cup salsa (optional as a garnish)
Method of Preparation
Preheat oven to 450 degrees & boil a pot of water on stove.
Cut Poblano peppers in half width wise, scrape out all the ribs and seeds. Trim the stem if necessary.
Drop the pepper halves into the boiling water for 3 minutes each, then pull them out and allow to drain on a paper towel.
In a medium bowl mix to combine egg substitute, milk, flour, baking powder and Chipotle seasoning (or spicy seasoning to your preference).
You can cook these peppers in individual small au gratin dishes or cook them all together in a 9x9 baking dish. Spray your baking pan(s) with a nonstick cooking spray. Arrange peppers with hollow side up, pour egg mixture into the cavity of the peppers then sprinkle with shredded cheese. Bake uncovered about 15 minutes or until start to brown on top before removing from oven.
Let rest 5 minutes before serving. Optional garnish is either Greek yogurt as a substitute for sour cream or salsa to your preference.
Yield and Servings
Yield: 4 servings
Serving Size: 1 chile relleno half
Calories 141.9, Protein 15.9 g, Carbohydrates 11.1 g, Total fat 3.2 g, Cholesterol 10.4 mg, Sodium 350.3 mg, Sugars 1.6 g, Fiber 1.2 g