VT Chiles Rellenos with Corn

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* Exported from MasterCook *

 

Chiles Rellenos with Corn

 

Recipe By :Vegetarian Times, March 1999

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

2 large ears of corn -- shucked

(or 3 medium ears)

Salt and ground black pepper to taste

8 poblano peppers

1/2 cup shredded queso fresco or sharp white

cheddar cheese -- (4 oz)

3 scallions -- trimmed and minced

1 clove garlic -- minced

1/4 cup finely chopped fresh cilantro or flat-leaf

parsley

3 tablespoons currants -- (or raisins; optional)

1 cup unbleached flour

1/3 cup liquid egg substitute

(or 3 egg whites, lightly beaten)

3/4 cup unseasoned dry bread crumbs

1/4 cup stone-ground yellow or blue cornmeal

 

Preheat grill or broiler to high.

 

Coat corn with nonstick spray and season with salt and black pepper. Grill corn

or boil 4 inches from heat, turning occasionally, until the kernels are well

browned, 2 to 3 minutes on all sides or up to 12 minutes in all. Transfer to a

cutting board and let cool. When cool enough to handle, cut kernels off corn

cobs and place in a medium bowl (you should have about 1 1/2 cups).

 

Meanwhile, roast poblanos over a flame, on grill, or under broiler until nicely

charred, about 3 minutes per side. Transfer to paper bag. Let cool for 15

minutes to loosen skins. When cool enough to handle, transfer to cutting board

and scrape off and discard skin using a paring knife (wear plastic gloves when

handling peppers). Set 6 poblanos aside.

 

For remaining 2 poblanos, core, seed, and cut flesh into 1/4-inch pieces. Add

to corn kernels. Stir in cheese, scallions, garlic, cilantro and currants (if

using). Season with salt and black pepper if desired.

 

Carefully make a 2-inch lengthwise cut in each reserved pepper, taking car not

to tear skin. Using a melon baller or spoon, scrape out core and seeds, leaving

stem intact. Stuff each pepper with corn mixture.

 

Preheat oven to 400F. Place flour in shallow bowl, egg substitute in second

bowl, and bread crumbs and cornmeal in third bowl (mix together crumbs and

cornmeal with your fingertips). Dip each stuffed poblano in flour, shaking off

excess, then in egg, then in crumb mixture. Place chilies on a nonstick baking

sheet. Generously coat tops of peppers with nonstick spray. Bake until chilies

are golden brown and the filling is hot, about 20 minutes.

 

Per serving: 252 cal; 10g prot; 5g total fat (2g sat fat); 43g carb; 10mg chol;

197 mg sod; 4g fiber

 

 

 

Source:

" Recipe excerpted from Healthy Latin Cooking by Steven Raichlen

(Rodale, 1998) "

S(Formatted by Karen):

" "

 

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Per Serving (excluding unknown items): 265 Calories; 5g Fat (16.2% calories from

fat); 11g Protein; 46g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 212mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 1/2 Fat.

 

NOTES : Here's a low-fat version of a popular dish that features the flavor of

grilled corn but with only a minimal amount of cheese. To further reduce the

fat, the chilies are coated with oil and baked instead of deep-fried.

Nutr. Assoc. : 0 0 0 0 4908 0 0 384 0 0 0 0 3166 435