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CreamCheese - Cheese + Beans Chili Rellenos

Source of Recipe

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List of Ingredients

Cheese + Beans Chili Rellenos

6 large poblano chilies
2 - 3 quarts water
vegetable cooking spray
1/2 small minced jalapeno chili, seeds and veins discarded
4 minced garlic cloves
1 tsp. dried oregano leaves
2, 8oz each packages fat free cream cheese, room temperature
1/2 c. crumbled Mexican white cheese or farmer's cheese, (2oz.)
1, 15oz. can pinto beans, rinsed + drained
1 tbsp. vegetable oil


Recipe

Cut stems from tops of chilies; remove and discard seeds and veins.
Heat water to boiling in large saucepan; add chilies.
Reduce heat and simmer, uncovered, 2 to 3 minutes, until chilies are
slightly softened. Drain well and cool.
Coat small skillet with cooking spray. Heat over medium heat until hot.
Saute chili, garlic, and oregano 2 to 3 minutes, until chili is tender.
Mix cream cheese, white cheese, beans, and chili mixture.
Stuff chilies with mixture. Heat oil in medium skillet until hot.
Saute chilies over medium to medium/high heat 6 to 8 minutes, until
tender and browned on all sides. Serve hot.
Makes 6 servings.

Nutritional info per serving:
Calories: 204, Fat: 5.5 g, Cholesterol: 22.3 mg,
Sodium: 520 mg, Protein: 17.2 g, Carbohydrate: 19.4 g
Diabetic Exchanges: 1 Vegetable, 1 Bread, 1-1/2 Meat, 1/2 Fat