SW/Tex-Mex -- Stuffed Veggies

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Corn Stuffed Poblanos

Jiffy Chiles Rellenos

Southwestern Stuffed Peppers

Southwestern Stuffed Squash

 

 

* Exported from MasterCook *

 

Corn Stuffed Poblanos

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Mexican/Southwestern

 

Amount Measure Ingredient -- Preparation Method

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12 poblano chile peppers

3 cups fresh corn cut from cob -- (about 6 ears)

3/4 cup red bell pepper -- chopped

3 cloves garlic -- minced

1 teaspoon vegetable oil

6 ounces Monterey jack cheese -- shredded

2 tablespoons fresh cilantro -- minced

2 teaspoons fresh oregano -- minced

1 tablespoon fresh lime juice

1/2 teaspoon salt

1/4 teaspoon pepper

 

Place poblanos on an aluminum foil lined baking sheet. Broil 5 inches from

heat (w/electric oven door partially open) about 5 minutes on each side or until

peppers look blistered. Place poblanos in a heavy-duty zip-top plastic bag,

seal, and let stand 10 minutes to loosen skins. Peel poblanos, keeping stems

intact. Make a slit along 1 side of each pepper; remove and discard seeds and

membrane. Set poblanos aside.

Saute corn, bell pepper, and garlic in hot oil in a large skillet 5 minutes

or until tender. Remove from heat. Stir in cheese and next 5 ingredients;

spoon evenly into peppers. Close peppers and place on a lightly greased baking

sheet.

Bake at 350 degrees F for 20 minutes or until thoroughly heated. Serve

immediately.

 

 

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Per serving: 121 Calories (kcal); 9g Total Fat; (69% calories from fat); 7g

Protein; 2g Carbohydrate; 25mg Cholesterol; 331mg Sodium

Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Jiffy Chiles Rellenos

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Beans & Legumes Mexican/Southwestern

Rice

 

Amount Measure Ingredient -- Preparation Method

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1 8 oz.pkg. red beans & rice mix

2 7 oz. cans whole green chiles*

1 14.5oz.can Mexican-style stewed tomatoes

2 1/2 cups Monterey Jack or Mexican blend cheese -- shredded

1 teaspoon chili powder

4 scallions -- finely chopped

2 cups tortilla chips (plain or salsa flavored) -- crushed

 

Preheat oven to 375 degrees. In a medium saucepan, prepare bean & rice mix

according to package directions.

Meanwhile, drain green chiles and rinse under running water. Carefully

slit one side of each chile open.

Layer stewed tomatoes on bottom of a shallow 2 1/2 qt. baking dish. Stuff

each chile with about 2 tablespoons of cooked bean & rice mixture. Set chiles

on top of stewed tomatoes. Top with half the cheese. Sprinkle with chili

powder and scallions. Top with remaining cheese and crushed tortilla chips and

a little more chili powder, if desired.

Bake 20-25 minutes until cheese is melted and casserole is bubbly.

 

 

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Per serving: 16 Calories (kcal); trace Total Fat; (6% calories from fat); 1g

Protein; 3g Carbohydrate; 0mg Cholesterol; 76mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : I have never been able to find 7 oz. cans of whole green chiles, so I

use 3 or 4 of the 4 oz. cans. Be sure you don't pick up the " chopped " green

chiles (I've done this!).

Nutr. Assoc. : 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Southwestern Stuffed Peppers

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Mexican/Southwestern Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 cups cooked rice

4 ounces Cheddar cheese -- shredded

1/2 cup sour cream

1 15 oz. can spicy chili beans -- undrained

1 11 oz. can whole kernel corn w/red & green peppers -- drained

4 large green peppers, halved lengthwise -- seeded

1/2 cup thick & chunky salsa

tortilla chips

fresh cilantro

 

Heat oven to 350 degrees F. In medium bowl, combine cooked rice, cheese,

sour cream, chili beans, and corn. Mix well.

Spoon heaping 1/2 cup of filling into each pepper half. Place filled

pepper halves in an ungreased 13x9-inch baking dish or pan. Cover with foil.

Bake for 50-60 minutes or until peppers are tender. Top each pepper with 1

tablespoon of salsa, cilantro, and a couple of tortilla chips.

 

 

 

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Per serving: 148 Calories (kcal); 8g Total Fat; (48% calories from fat); 5g

Protein; 14g Carbohydrate; 21mg Cholesterol; 97mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Southwestern Stuffed Squash

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 acorn or butternut squash, cut in half -- and seeded

FILLING:

2 cups tomato juice

1 cup couscous

1 cup salsa

1/4 cup chopped black olives

1 4 oz. can chopped green chiles

1/4 cup chopped fresh cilantro

2 teaspoons ground cumin

salt & pepper to taste

grated Cheddar cheese (optional)

 

Microwave squash on high for 4-5 minutes until slightly tender. To prepare

filling, bring tomato juice to a boil in medium saucepan. Stir in couscous and

reduce heat to simmer. Cook about 5 to 8 minutes until couscous in done.

Remove couscous from heat and stir in remaining ingredients except cheese.

Fill squash with about 1/2 cup of mixture. Place in a large casserole and bake

at 325 degrees F for 20-25 minutes. Top each serving with grated cheese if

desired.

 

 

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Per serving: 210 Calories (kcal); 1g Total Fat; (3% calories from fat); 8g

Protein; 44g Carbohydrate; 0mg Cholesterol; 729mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0