Here’s a hot dish: Baked chile rellenos

Love chile rellenos but don’t want all the fat and calories?

  • Thursday, April 24, 2008 6:00pm
  • Opinion

Love chile rellenos but don’t want all the fat and calories?

Here is a sure-fire winner that combines the flavor of chile rellenos, the ease of a casserole and the nutrition of heart healthy substitutes. Poblano chiles are stuffed with low fat spicy turkey sausage and baked in a mixture of egg substitutes and low fat cheeses.

All the spice and flavor with little of the fat and calories. Enjoy.

Baked Chile Rellenos

8 Poblano chiles

6 spicy turkey sausages

1 cup crumbled low fat Feta cheese

1 cup shredded low fat Jack cheese

Egg substitutes equal to 12 eggs (read package for equivalent measures)

1/3 cup flour

1 tsp minced oregano leaves

1 tsp baking powder

½ tsp salt

1/8 tsp red pepper flakes

Under a preheated broiler, roast chiles on a baking sheet for approximately five minutes or so or until they are black and blistering all over. Remove and place chiles in a large metal bowl and cover with foil. Set aside for 15 minutes.

Once chiles are cool, remove the skins. Cut and discard the stem ends and remove seeds. Place the prepared chiles on paper towels to let them dry.

Remove the turkey sausages from their casings and brown in a sauté pan for about four or five minutes.

Preheat the oven to 375 degrees. In a large bowl, combine the sausage, feta cheese and oregano. Stuff the chiles with equal portions of the sausage mixture and place them in an 8×12 baking dish. Sprinkle the chiles with one half of the shredded Jack cheese.

In a large mixing bowl, whisk egg substitutes for one minute; add flour, baking powder and salt and whisk until mixed. Pour over the chiles and sprinkle with remaining Jack cheese.

Bake until just golden and eggs are set but still slightly soft, 20 – 30 minutes.

Serves eight.

Robert Selby conducts monthly cooking demonstrations at the Redmond Senior Center.

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