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Chili Relleno

Healthycooking's picture
Ingredients
  Fresh poblano chiles 8 Large
  Margarine/Butter 1 Tablespoon
  All-purpose flour 2 Tablespoon
  1% low fat milk 3⁄4 Cup (12 tbs)
  Egg yolk 1
  Shredded low fat monterey jack cheese 5 Ounce
  Crushed tomatoes 28 Ounce
  Canola oil 1 Tablespoon
  Small onion 1 , chopped
  Garlic 1 Clove (5 gm), crushed
  Ground cumin 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

GETTING READY
1. Slit each chilli, deseed and pat dry.
2. In a pan, boil water, add chillis, cover, and simmer for 3 minutes, until barely tender. Drain and place in a baking dish.
3. In a blender puree tomatoes and set aside.

MAKING
4. In a saucepan, melt margarine, add flour and cook, stirring for 1 to 2 minutes. Remove from the heat and stir in milk. Simmer until thickened and cool. Add in egg yolk and 1 cup cheese
5. In a skillet, heat oil, add onions, garlic and sauté, until soft, add cumin, blended tomatoes, pepper and remove from fire.

FINALISING
6. Equally divide the cheese mixture into the slit chilies. Pour tomato sauce in the baking dish and place the chilies over it in.
7. Pour over the arranged chilies the remaining sauce and the cheese mixture.
8. In a preheated oven, bake at 250 degrees centigrade for about 30 minutes, until filling is puffed, and peppers cooked.

SERVING
9. Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Interest: 
Holiday, Gourmet
Ingredient: 
Chili
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
70 Minutes
Servings: 
2

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