Stuffed Poblano Chilies

June 23, 2013

Mexican food doesn't have to be a million calories and heavy to taste authentic. Here's my version of a lighter chili relleno.

4 poblano chilies, halved lengthwise with ribs and seeds removed but stem left intact
1 cup cooked rice
1 cup frozen corn or 1 15 oz can of black beans that have been drained and rinsed
1 large onion, diced
3 cloves of garlic, minced
6 oz chorizo(I use a soy based product to make it lighter)
1 15 oz can of tomato sauce
1 8 oz can of tomato sauce
1 15 oz can of fire roasted tomatoes
1/3 cup fire roasted bell peppers
1/2 cup diced red onion
2 whole garlic cloves
4 tablespoons chili powder
2 tablespoon smoked paprika
1/2 teaspoon chipotle chili powder
1 teaspoon dried mexican sage
salt and pepper
olive oil
low-fat shredded cheddar cheese

Preheat the oven to 425. Spray an oblong baking pan with cooking spray. Coat the bottom of a skillet with the oil. Heat the pan over medium/high heat and saute the onions and garlic. Add the chorizo and...
See the full directions on my site

Nutritions

Calories
858

Sodium
1155mg
48% DV

Fat
55g
85% DV

Protein
11g
23% DV

Carbs
17g
6% DV

Fiber
6g
26% DV