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Receta Chilies Rellenos,Light
by Global Cookbook

Chilies Rellenos,Light
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Ingredientes

  • 6 x Long green Anaheim Chilies, (or possibly any moderately warm chilies)
  • 2 ounce Ricotta Cheese
  • 2 ounce Low-Fat Cream Cheese
  • 3/4 c. Corn, fresh or possibly frzn
  • 1/4 c. Chives, freshly snipped
  • 1/2 tsp Salt
  • 2 Tbsp. Canola or possibly Extra virgin olive oil
  • 2 x Cloves Garlic, chopped
  • 1 1/2 Tbsp. Red Chili Pwdr
  • 1 Tbsp. All-purpose Flour
  • 1 tsp Dry Oregano
  • 2 c. Water
  • 1/4 c. Tomato Paste
  • 3/4 tsp Salt

Direcciones

  1. If your New Year's resolutions include eating better in 1999, we hope you've enjoyed the month of January at Recipe-a-Day. The Cook & Kitchen Staff are in our final week of Recipe-a- Day Light.
  2. Today's recipe prepares a spicy main course. You'll find the revised rellenos contain about 120 calories per serving and 6 grams of fat, of that 2.9 grams are saturated fat. The Chili Sauce contains about 5 on thick!
  3. Preheat the broiler. Place the fresh chilies on a baking skeet and broil about 6 inches from the heating element, till the skin is blistered a bit, about 6 to 8 min per side. Transfer the chilies to a clean paper bag and close tightly to steam the chilies for about 10 more min.
  4. Meanwhile, in a medium bowl, mix the ricotta cheese, cream cheese, corn, chives, and salt together. Preheat the oven to 300-F degrees.
  5. Making sure to keep the stems attached, slip the skins off the chilies. Make a lengthwise slit in each of the chilies to remove the seeds. Fill each chili with about 2 or possibly 3 Tbsp. of the cheese and corn filling, and close the chili so it appears whole.
  6. Place the chilies, seam-side up, in a large baking dish. Bake the chilies for about 20 min, or possibly till heated through. Serve with the Red Chili Sauce.
  7. Meanwhile, prepare the red Chili sauce by warming the oil in a heavy skillet over medium heat. Add in the garlic and saute/fry, stirring occasionally, till fragrant, about 2 min. Add in the chili pwdr, flour, and oregano.
  8. Cook, stirring constantly, for another minute. Add in the water alternating with portions of the tomato paste. Increase the heat to medium-high and bring the mix to a boil. Reduce the heat to low and simmer, stirring occasionally, till thickened, about 15 min.
  9. Season with salt and serve hot.
  10. Makes about 2 c. of sauce.
  11. Kitchen Staff Tip: You can prepare your Chilies Rellenos and Red Chili Sauce in separate steps if you'd like. The chilies will keep for 2 days if covered and refrigerated prior to baking. The Red Chili Sauce will keep for up to 5 days when refrigerated in an air-tight container.