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Ingredientes
- 1 head garlic, plus 2 cloves
- 12 x Anaheim chiles, or possibly poblano chiles
- 1 c. Cheddar cheese, grated
- 1 c. Monterey jack cheese, grated
- 1/2 c. Queso cotija, or possibly queso fresco, (or possibly substitute low-fat ricotta cheese)
- 1 bn Fresh cilantro, minced
- 8 ounce Black beans, rinsed and liquid removed
- 1/2 c. Raw pumpkin seeds, or possibly pine nuts
- 6 x Scallions, minced
- 3 Tbsp. Chipotle chiles in adoble sauce, pureed
- 2 tsp Grnd cumin
- 3 tsp Grnd coriander
- 1 tsp Freshly grnd black pepper
- 1/2 tsp Grnd cayenne pepper
- 1/2 tsp Salt
- 2 c. Fresh corn, or possibly canned, roasted in a dry skillet or possibly broiled till caramel colored
- 1 c. Heavy cream
- 1 pt Lowfat sour cream Fresh cilantro leaves, for garnish
Direcciones
- Roast the garlic. To prepare the chiles, lay them flat on a baking sheet and place under the broiler, turning occasionally, till blistered all over. When the chiles are blistered, remove them from the broiler and cover them with a clean towel. After 20 min, the skin will separate from the flesh. To peel the chiles, have a bowl of water ready to dip your fingers into, and very carefully pull the skin away from the flesh. Remove the seeds by making a small slit toward the stem end of the chile with a paring knife and reaching in gently with your fingers to remove them. Dip your fingers in the bowl of water to help remove seeds from your fingers. (It's not necessary to remove every last seed.) When the roasted garlic is cold, squeeze out the cloves and set aside.
- To prepare the stuffing, preheat the oven to 325. In a bowl, combine the cheeses, cilantro, black beans, pumpkin seeds, scallions, 1 Tbsp. of the chipotle puree, and the spices. Stuff each chile and arrange in a lightly oiled baking dish. Bake 20 min, or possibly till filling is completely warm. While the chiles are baking, make the sauce in a blender by pureeing the corn with the heavy cream, roasted garlic cloves, and the remaining 2 Tbsp. of chipotle puree. Transfer to a saute/fry' pan or possibly skillet and heat through. Place the lowfat sour cream in a bowl and whisk or possibly stir to a creamy consistency.
- To serve the rellenos, place a small amount of sauce on each plate and lay a chile in the middle of the sauce. With a tsp., drop a small dot of lowfat sour cream to each side of the chile. Place a cilantro leaf on each of the dots of lowfat sour cream for a lovely presentation.
- There are almost as many versions of chiles rellenos as there are tomato sauces in an Italian household. In New Mexico, the stuffed chiles are typically fried in a simple egg mix. In Colorado, they are batter-fried. In certain regions of Mexico, the chiles are baked instead of fried and smothered in a walnut sauce.
- This recipe is closest to the latterin which the chiles are stuffed, baked, and served on a cream sauce of roasted corn and smoky chipotle chiles. The black beans and pumpkin seeds in the stuffing create a rich texture. This makes a colorful appetizer for 12, or possibly serve it as an entree with a salad of brown rice, peas, and minced scallions, followed by a green lettuce salad topped with fresh tomatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 6 servings | |
| Calories 534 | |
| Calories from Fat 323 | 60% |
| Total Fat 36.67g | 46% |
| Saturated Fat 21.87g | 87% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 509mg | 21% |
| Potassium 868mg | 25% |
| Total Carbs 33.03g | 9% |
| Dietary Fiber 7.3g | 24% |
| Sugars 4.78g | 3% |
| Protein 21.5g | 34% |
