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Chiles Rellenos Gratin

Source of Recipe


Cooking Light-5/03






List of Ingredients



• 8 poblano chiles
  
• cooking spray
  
• 1 cup finrly chopped red bell pepper
  
• 1 1/2 cups fresh corn kernels
  
• 1/2 cup chopped green onions
  
• 2 tablespoons pine nuts, toasted
  
• 2 cloves garlic, minced
  
• 3/4 cup (3 ounces) crumbled queso fresco, divided
  
• 2 tablespoons chopped fresh cilantro
  
• 1 teaspoon salt, divided
  
• 1/4 teaspoon ground red pepper, divided
  
• 1 (15 ounce) can black beans, drained and divided
  
• 2 tablespoons butter
  
• 1/2 teaspoon ground cumin
  
• 1/8 teaspoon ground nutmeg
  
• 2 tablespoons all-purpose flour
  
• 1 tablespoon fresh lime juice
  
• 1/2 cup dry breadcrumbs
  






Instructions



1. Preheat broiler.
   
   
2. Place chiles on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened, turning after 4 minutes. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds, leaving stem intact.
   
   
3. Preheat oven to 350 degrees.
   
   
4. Heat a large nonstick skillet coated with cooking spray over medium heat. Add bell peppr; cook 4 minutes, stirring frequently. Add corn, onions, nuts, and garlic; cook 2 minutes, stirring frequently. Remove from heat; stir in 1/2 cup cheese, cilantro, 1/2 teaspoon salt, and 1/8 teaspoon ground red pepper.
   
   
5. Place half of beans in a bowl; mash with a fork. Add mashed beans and whole beans to corn mixture. Spoon about 1/3 cup bean mixture into each chile; fold sides of chile over filling. Arrange stuffed chiles in an 8-inch square baking dish coated with cooking spray; set aside.
   
   
6. Melt butter in a medium saucepan over medium-low heat; add 1/8 teaspoon ground red pepper, cumin, and nutmeg, and stir with a whisk. Cook 30 seconds, stirring constantly. Gradually add flour and stir with a whisk; cook 5 minutes, stirring constantly. Gradually add milk. Stir with a whisk until blended.
   
   
7. Increase heat to medium. Cook milk mixture 8 minutes or until thick. Remove from heat; stir in 1/2 teaspoon salt and lime juice. Pour milk mixture over stuffed chiles.
   
   
8. Combine remaining 1/4 cup cheese and breadcrumbs; sprinkle over milk mixture. Bake at 350 degrees for 20 minutes or until sauce is bubbly.
   
   
9. Preheat broiler.
   
   
10. Broil 1 minute or until top is golden brown.
    
    
11. Yield: 8 servings (serving size: 1 stuffed chile). 216 cal, 7.1g fat, 9.1g pro, 33.1g carb, 5.9g fiber, 16mg chol, 2.3mg iron, 574mg sod, 148mg calc.