Roasted Chiles With Egg
|Green poblano/Anaheim chiles||4|
|Lime salsa||24 Milliliter (1 Cup)|
|Egg whites||4 Large|
|Non fat cottage cheese||1⁄2 Cup (8 tbs) (120 Gram)|
|Chopped spinach||1⁄2 Cup (8 tbs), finely chopped (15 Gram)|
|Thinly sliced green onion||1 Tablespoon|
|Cornstarch||2 Teaspoon (Blended With 1 Tablespoon Cold Water)|
|Thyme leaves/1/4 teaspoon dried thyme||1 1⁄2 Teaspoon, dried|
|White pepper||1⁄8 Teaspoon|
|Vegetable oil||1 Teaspoon|
|Plain nonfat yogurt||180 Milliliter (3/4 Cup)|
1. To roast chiles, place chiles on a 12- by 15-inch (30- by 38-cm) baking sheet. Broil 4 to 6 inches below heat, turning often, until charred all over (5 to 8 minutes). Cover with foil and let cool on baking sheet; then remove and discard skins. Cut a slit down one side of each chile, but do not cut all the way to stem end and tip; be careful not to puncture opposite side of chile. Remove and discard seeds and veins from chiles; set aside.
2. Prepare Lime Salsa; refrigerate.
3. In a food processor, whirl eggs, egg whites, cottage cheese, spinach, 1 tablespoon of the onion, cornstarch mixture, thyme leaves, salt, and white pepper until smoothly pureed. Set aside.
4. Heat oil in a medium-size nonstick frying pan over medium heat. Add egg mixture to pan; stir to combine. Cook until mixture is softly set and looks like scrambled eggs (3 to 5 minutes).
5. Spoon hot egg mixture equally into chiles. Place filled chiles on a platter and garnish with red chile slices and thyme sprigs. Add yogurt, additional thinly sliced onion, and Lime Salsa to taste