Side Dishes

Stuffed Poblano Chilies

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

6
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

Rich, gooey and fudgy Chocolate Chess Pie is a favorite Southern dessert that's perfect for every occasion. Best of all, the easy pie recipe is ready for the oven with just 10 minutes of prep!

1 c sugar
3 T cornmeal
3 T unsweetened cocoa powder
Pinch salt
3 eggs
1/2 c salted butter
1/2 c light corn syrup
1 t vanilla extract
1 unbaked 9-inch pie crust
8
  1. Preheat oven to 350 degrees F. In a large bowl, whisk together sugar, cornmeal, cocoa and salt. Add eggs, melted butter, corn syrup and vanilla; mix well. Pour into unbaked pie crust.

  2. See the full directions on my site
Nutritions

Calories
364

Sodium
274mg
11% DV

Fat
24g
37% DV

Protein
2g
5% DV

Carbs
38g
12% DV

Fiber
1g
6% DV
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