Tonights Dinner

[Guest guest]

This was really good:

 

* Exported from MasterCook *

 

Eggplant & Red Bean Chilaquiles w/Poblano Pesto

 

Recipe By : Risa Golding/Low Fat & Fast Mexican

Serving Size : 4 Preparation Time :0:00

Categories : Beans/Legumes/Pulses Low Fat

Vegetarian Days

 

Amount Measure Ingredient -- Preparation Method

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1 tbsp canola oil

1/2 med yellow onion -- diced

1/2 orange bell pepper -- seeded & minced

3 cloves garlic -- minced

1 14 oz can plum tomatoes with juice -- undrained

1 cup eggplant -- diced

1 tsp dried mexican oregano -- crumbled

1/2 tsp ground cumin

1/4 tsp salt

1/4 tsp freshly ground black pepper

1/2 15 oz can red kidney beans -- drained

4 6 inch soft corn tortillas -- torn into strips

1/2 cup shredded low fat Monterey Jack -- or cheddar

cheese

Poblano Pesto -- as garnish

 

Preheat the oven to 375°F.

 

In a large saucepan, heat the oil over medium heat. Add the onions, bell

pepper, and garlic and cook, stirring, until tender, about 5 minutes.

Add the plum tomatoes and juice, eggplant, oregano, cumin, salt and

pepper and bring to a simmer. Cook until eggplant is tender, stirring

occasionally, 12-15 minutes. Cut the tomatoes into smaller pieces (I

mashed them with a potato masher and then cut them with the side of the

masher) as the stew cooks. Stir in the beans during last 5 minutes.

 

Place a layer of tortilla strips on the bottom of a 9 " pie pan. Cover

with about 1/2 of the eggplant mixture and 1/2 cheese. Form another

layer of tortilla strips; follow again with the eggplant mixture and

cheese. Bake until the cheese is bubbly, about 10 minutes. Remove from

the oven and let stand 5 minutes before serving. Garnish with poblano

pesto, and sour cream if you wish (low fat or non-fat).

 

Makes 3-4 servings.

 

Per serving, 236 calories, 11g protein, 5g fat, 37g carbo, 7mg chol, 849

mg sodium, 9g fiber

 

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NOTES : This is 1/2 the recipe that the book called for except I kept

the original amount of cheese and I changed the color of the bell

pepper. If you wish you can add some chiles. I think they would be

wonderful in this.

 

* Exported from MasterCook *

 

Poblano Pesto (Mark Miller)

 

Recipe By : Mark Miller, HOME FOOD

Serving Size : 12 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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2 cups peanut oil

4 lg poblano peppers

1 cup fresh cilantro leaves -- loosely packed

1/4 cup roasted red peppers -- peeled/seeded/diced

2 tbsp extra-virgin olive oil

1 tbsp fresh lime juice

1/4 tsp salt

1 cup pumpkin seeds -- toasted

 

Heat the oil in a medium skillet over medium-high heat. Add the poblano

peppers and cook for 1 minute or less, just enough to blister them

quickly on all sides; do not allow to blacken. Using a pair of tongs,

transfer them to a bowl and cover with a damp cloth or plastic wrap. Set

aside for 20 minutes to steam. Remove the skins, stems, and seeds and

place the peppers in a food processor along with the cilantro. Process

until a rough paste forms. Add the roasted red pepper, olive oil, lime

juice, salt and pumpkin seeds and process until smooth. Makes 3 cups.

 

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RisaG