Vegetarian Southwest: Stuffed Poblano Chiles

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<mx2 source= " MasterCook 5.0 " date= " September 12, 2000 " >

<Summ>

<Nam>

Poblano Chiles Stuffed With Pasta, Olives, and Sun-dried Tomatoes

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<RcpE name= " Poblano Chiles Stuffed With Pasta, Olives, and Sun-dried Tomatoes "

author= " Chef Matthew Lash, Cafe Terra Cotta, Scottsdale, AZ " >

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<![CDATA[

* Exported from MasterCook *

 

Poblano Chiles Stuffed With Pasta, Olives, and Sun-dried Tom

 

Recipe By :Chef Matthew Lash, Cafe Terra Cotta, Scottsdale, AZ

Serving Size : 4 Preparation Time :0:00

Categories : Entree lacto

pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups uncooked orzo pasta

1 cup sliced black olives

1 cup sliced sun-dried tomatoes

2 cloves garlic -- minced

2 tablespoons chopped fresh parsley

1 teaspoon freshly ground black pepper

2 tablespoons capers -- drained

1 cup shredded skim milk (or part skim) mozzarel

12 large poblano chiles -- roasted and peeled w

sliced lengthwise on one side, and seeded

 

Preheat oven to 350 degrees.

 

Cook the orzo in boiling salted water for 4 to 5 minutes. Drain and cool. Mix

together the orzo, olives, sun-dried tomatoes, garlic, parsley, pepper, capers,

and mozzarella. Divide mixture into 12 equal portions and spoon into poblanos.

Carefully fold one edge of the chile over the other and place seam side down on

a lightly oiled baking sheet. Bake for 20 to 30 minutes. Serve immediately.

 

Cuisine:

" Southwestern "

Source:

" Vegetarian Southwest - Lon Walters "

S(Formatted by):

" Nancy Braswell "

Copyright:

" 1998 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 43 Calories (kcal); 4g Total Fat; (69% calories from fat); trace

Protein; 3g Carbohydrate; 0mg Cholesterol; 331mg Sodium

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

Other Carbohydrates

 

Serving Ideas : Café Terra Cotta serves this with jicama salad, black beans,

 

 

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

 

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<Serv qty= " 4 " />

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<CatS>

<CatT>

Entree

</CatT>

<CatT>

Lacto

</CatT>

<CatT>

Pasta

</CatT>

</CatS>

<IngR name= " uncooked orzo pasta " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " sliced black olives " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " sliced sun-dried tomatoes " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " garlic " unit= " cloves " qty= " 2 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " chopped fresh parsley " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " freshly ground black pepper " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " capers " unit= " tablespoons " qty= " 2 " >

<IPrp>

drained

</IPrp>

</IngR>

<IngR name= " shredded skim milk (or part skim) mozzarella " unit= " cup "

qty= " 1 " ></IngR>

<IngR name= " poblano chiles " unit= " large " qty= " 12 " >

<IPrp>

roasted and peeled with stems intact,

</IPrp>

</IngR>

<IngR name= " sliced lengthwise on one side, and seeded " code= " I " ></IngR>

<DirS>

<DirT>

Preheat oven to 350 degrees.

</DirT>

<DirT>

Cook the orzo in boiling salted water for 4 to 5 minutes. Drain and cool. Mix

together the orzo, olives, sun-dried tomatoes, garlic, parsley, pepper, capers,

and mozzarella. Divide mixture into 12 equal portions and spoon into poblanos.

Carefully fold one edge of the chile over the other and place seam side down on

a lightly oiled baking sheet. Bake for 20 to 30 minutes. Serve immediately.

</DirT>

</DirS>

<Natn>

Southwestern

</Natn>

<Srce>

Vegetarian Southwest - Lon Walters

</Srce>

<AltS label= " Formatted by " source= " Nancy Braswell " />

<CpyR>

1998

</CpyR>

<SrvI>Café Terra Cotta serves this with jicama salad, black beans, and warm

flour tortillas for a flavorful Southwestern main course.

</SrvI>

</RcpE></mx2>