Lunch Today - Baked Chile Rellenos

[Guest guest]

I made these today for lunch. They came out really

good. If making them, make sure to use anchos, not

another dried chile as they don't work as well.

 

* Exported from MasterCook *

 

Somersized Baked Chile Rellenos

 

Recipe By : RisaG

Serving Size : 2 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation

Method

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4 dried ancho chiles --

rehydrated in

1 small pot boiling water

Filling:

1/2 cup vegetable bolognese sauce* --

OR

1/2 cup chunky tomato sauce

3 tbsp salsa -- sugar-free

salt and pepper

1/4 cup pepper jack cheese -- shredded

Top:

1/2 cup Somersize BBQ Sauce -- or

1/2 cup sugar free bbq sauce

 

Preheat oven to 350°F.

 

Spray a small baking dish with cooking spray. In a

medium bowl, combine filling ingredients. Mix well.

 

Re-hydrate chiles in boiling water. Drain and dry off

with paper towels. Discard seeds and ribs but be

careful to keep chiles in one piece.

 

Dry out the insides of the chiles with paper towel.

Stuff with 1-2 tbsp filling mixture. Place carefully

in prepped baking dish. Do this to remaining chiles

and filling mixture. When finish filling, top with bbq

sauce and sprinkle with a bit of cheese.

 

Bake at 350°F for 15 minutes until cheese is melted

and sauce is bubbly.

 

Serves 2 (2 chile rellenos per person). Serve with

salad for Level 1 Somersizing or if on a low carb

plan. If not on any plan, then serve with some refried

beans and some mexican rice.

 

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NOTES : Risa's notes:

 

* If you do not have a recipe for vegetarian bolognese

sauce (basically a pasta sauce that has some minced

cooked mushrooms and other vegetables but not carrots,

in it. It is all ground up together and heated), use a

chunky pasta sauce that has no sugar in it (Ragu makes

a sauce that says Sugar-Free on it but does have a

couple of grams of sugar in each serving somehow).

There is a recipe for Vegetable Bolognese Sauce in the

Tra Vigne Seasons Cookbook by Michael Chiarello. It is

part of another recipe and makes far too much for one

dish.

 

RisaG

 

 

 

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