Request: Chili Rellenos

[Guest guest]

I'm looking for a tried and true Chili Relleno

recipe...it need not be vegan, but I'd prefer it not

be fried. Ways to make them lower in fat would be

appreciated. I'm having such a craving!!

 

Elizabeth

 

 

 

Mail - Free email you can access from anywhere!

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[Guest guest]

Hey, I would love it if it was vegan myself! I too have been looking for a

low fat veggie Chili Rellano. Even if it's not vegan I can adapt . . . who

can help us out here?

 

>

> Elizabeth M. Perkis [sMTP:emelvin74]

> Saturday, August 26, 2000 4:13 PM

> Veg-Recipes

> Request: Chili Rellenos

>

> I'm looking for a tried and true Chili Relleno

> recipe...it need not be vegan, but I'd prefer it not

> be fried. Ways to make them lower in fat would be

> appreciated. I'm having such a craving!!

>

> Elizabeth

>

>

>

> Mail - Free email you can access from anywhere!

> /

>

>

> To post to list: " Veg-Recipes "

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[Guest guest]

> Hey, I would love it if it was vegan myself! I too have been

> looking for a

> low fat veggie Chili Rellano. Even if it's not vegan I can adapt

> . . . who

> can help us out here?

 

 

I've made this casserole, and it's very good! I am thinking about using

some tvp or lentils for the turkey.

 

 

* Exported from MasterCook *

 

Chiles Rellenos Casserole

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : April '97 Casseroles

International Main Dish

 

 

Amount Measure Ingredient -- Preparation Method

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

1/2 pound ground turkey

1 cup chopped onion

1 3/4 teaspoons ground cumin

1 1/2 teaspoons dried oregano

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon pepper

1 (16-ounce) can fat-free refried beans

2 (4-ounce) cans whole green chiles -- drained and cut lengthwise

into quarters

1 cup (4 ounces) preshredded Colby-Jack cheese -- divided

1 cup frozen whole-kernel corn -- thawed and drained

1/3 cup all-purpose flour

1/4 teaspoon salt

1 1/3 cups skim milk

1/8 teaspoon hot sauce

2 large eggs -- lightly beaten

2 large egg whites -- lightly beaten

Red onion slices (optional)

Cilantro sprigs (optional)

 

Preheat oven to 350º.

 

Cook turkey and onion in a nonstick skillet over medium-high heat until

browned, stirring to crumble. Remove from heat; add cumin and next 5

ingredients (cumin through beans). Stir well; set aside.

 

Arrange half of green chiles in an 11 × 7-inch baking dish; top with 1/2 cup

cheese. Spoon mounds of turkey mixture onto cheese; spread gently, leaving a

1/4-inch border around edge of dish. Top with corn. Arrange remaining green

chiles over corn; top with 1/2 cup cheese.

 

Combine flour and salt in a bowl; gradually add remaining ingredients,

stirring with a whisk until blended. Pour over casserole. Bake at 350º for 1

hour and 5 minutes or until set; let stand 5 minutes. Garnish with onion

slices and cilantro sprigs, if desired.

 

Description:

" People will think you spent hours in prep time on this one-dish

meal—a virtual hat dance of lively flavors. With melted Monterey Jack

cheese inside and on top, this casserole is south-of-the-border

comfort food at its most flavorful. "

Cuisine:

" Mexican "

Source:

" Cooking Light, April 1997, p.117 "

Copyright:

" © Cooking Light "

 

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

 

Per serving: 310 Calories (kcal); 11g Total Fat; (32% calories from fat);

22g Protein; 31g Carbohydrate; 111mg Cholesterol; 691mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates

 

Serving Ideas : If you're a " the-hotter-the-better " type, serve with a

not-so-mild salsa.

 

NOTES : Two (4.5-ounce) cans chopped green chiles can be substituted for

whole chiles, if desired.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 26543 26147 20074 0 0 0 0 0 0 4712 383