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Chili Rellenos w/Pepper & Onion Sauce




Source of Recipe


Internet


List of Ingredients




1/2 cup sliced celery
1 cup fresh or frozen, thawed whole kernel corn
1 clove garlic, minced
1 tablespoon vegetable oil
2 cups shredded cooked chicken breast (about 12 ounces)
1/2 cup (2 ounces) shredded reduced fat
Monterey Jack cheese
Salt
Black Pepper
8 small poblano or green peppers (about 2 ounces each)
Vegetable cooking spray
Sweet Pepper and Onion Sauce (recipe follows)



Recipe



Sauté celery, corn and garlic in oil in medium skillet 3 to 5 minutes. Stir in chicken and cook 2 to 3 minutes; remove from heat and stir in cheese. Season to taste with salt and pepper.

Cut stems from tops of peppers; cut out seeds, leaving peppers whole. Fill peppers with chicken mixture.

Spray large skillet with cooking spray; heat until hot. Cook peppers on medium heat until dark brown on all sides; reduce heat to low and cook, covered, until peppers are tender, about 5 minutes. Serve peppers with Sweet Pepper and Onion Sauce.
Makes 4 servings.

Sweet Pepper And Onion Sauce

1 cup thinly sliced red peppers
1 cup thinly sliced yellow peppers
1 cup thinly sliced black or green peppers
1 cup thinly sliced onion
2 small cloves garlic, minced
2 teaspoons olive or vegetable oil
2 tablespoons dark raisins
1/2 teaspoon chili powder
1-1/2 cups chicken broth
2 teaspoons cornstarch
2 tablespoons cold water
1 to 2 teaspoons white distilled vinegar
Salt
Black Pepper
2 to 3 tablespoons Equal® Spoonful™

Sauté peppers, onion and garlic in oil in large skillet until tender. Stir in raisins and chili powder; cook 1 minute. Stir in chicken broth; heat to boiling.
Mix cornstarch and cold water; stir into boiling mixture. Cook over medium heat until thickened; season to taste with vinegar, salt and pepper. Remove from heat and cool 2 to 3 minutes; stir in Equal® Spoonful™.
Makes about 1 1/4 cups.

Serving Size: 2 small stuffed peppers with 5 tablespoons of sauce.

Nutrition information per serving: 370 cal., 36 g pro., 32 g carbo., 12 g fat, 80 mg chol., 898 mg sodium.

Food Exchanges: 3-1/2 Lean Meat, 1-1/2 Starch, 2 Vegetable.