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Stuffed Green Chiles With Yellow Pepper Sauce

Diet.Chef's picture
Ingredients
  Whole green chiles 12
  Nonfat sour cream 6 Tablespoon (1/4 Cup Plus 2 Tablespoon)
  Plain non-fat yogurt 6 Tablespoon (1/4 Cup Plus 2 Tablespoon)
  Ground cumin 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Vegetable cooking spray 1
  Vegetable oil 2 Teaspoon
  Minced green onions 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Canned pinto beans 15 Ounce, drained (1 Can)
  Ground oregano 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Minced fresh cilantro 1⁄2 Cup (8 tbs)
  Yellow pepper sauce 1⁄4 Cup (4 tbs)
  Diced seeded tomato 1 1⁄2 Cup (24 tbs)
Directions

Make a lengthwise slit down each chile, and carefully remove seeds.
Place chiles on a baking sheet.
Broil 5 1/2 inches from heat 15 to 20 minutes or until charred, turning occasionally.
Place in ice water; chill 5 minutes.
Remove from water; peel chiles, and discard skins.
Set aside.
Combine sour cream and next 3 ingredients in a small bowl; stir well.
Cover and chill.
Coat a large nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add green onions and garlic; saute 2 minutes.
Add pinto beans, oregano, and 1/2 teaspoon cumin; stir well.
Reduce heat to low; cook until mixture is thoroughly heated, mashing beans slightly with a potato masher or wooden spoon.
Remove from heat; stir in minced cilantro.
Carefully stuff bean mixture evenly in chiles; gently reshape chiles.
Arrange chiles in a single layer in a 13- x 9- x 2-inch baking dish coated with cooking spray.
Bake at 325° for 15 minutes or until thoroughly heated.
Spoon 1/4 cup Yellow Pepper Sauce onto each individual serving plate.
Spoon sour cream mixture into a zip-top plastic bag or a decorating bag fitted with a No.
2 round tip; seal plastic bag.
Snip a tiny hole in one corner of zip-top bag, using scissors.
Pipe mixture in thin parallel lines 1/2 inch apart across Yellow Pepper Sauce.
Pull the point of a wooden pick back and forth perpendicular to the lines to create a webbed pattern.
Arrange 3 chiles over sauce on each plate; top evenly with tomato.
Garnish with fresh cilantro, if desired.

Recipe Summary

Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Chili

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