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Santa Fe Stuffed Chiles

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  Poblano chilies 9 Ounce (3 Medium Pieces)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Fresh corn kernels 1⁄2 Cup (8 tbs)
  Finely chopped red onion 1⁄2 Cup (8 tbs)
  Chopped plum tomatoes 1⁄4 Cup (4 tbs)
  Fine dry breadcrumbs 1⁄4 Cup (4 tbs)
  Chopped fresh cilantro 1⁄4 Cup (4 tbs)
  Plain non-fat yogurt 2 Tablespoon
  Reduced-fat mayonnaise 2 Tablespoon
  Chili powder 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Vegetable cooking spray 1
  Plain non-fat yogurt 6 Teaspoon

Preheat oven to 375°.
Cut chiles in half lengthwise; discard seeds and membranes.
Combine cheese and next 9 ingredients in a bowl; stir well.
Divide vegetable mixture evenly among chile halves.
Place stuffed chiles on a baking sheet coated with cooking spray.
Bake at 375° for 20 minutes.
Spoon 1 teaspoon yogurt onto each chile half.

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