Vegetarian Chiles Rellenos Gratin
(Vegetarian stuffed poblanos)

Yield: 8 servings
Source: Cooking Light May 2003 p. 182


8 poblano chiles
cooking spray
1 c. finely chopped red bell pepper
1.5 c. corn kernels (fresh if avail)
1/2 c. chopped green onion
2 T. toasted pine nuts
2 garlic cloves, minced
3 oz. Queso Fresco (crumbled) divided
2 T. chopped fresh cilantro
1 t. salt, divided
1/4 t. red pepper, divided
1 (15 oz) can black beans, drained, divided
2 T. butter
1/2 t cumin
1/8 t ground nutmeg
2 T. all-purpose flour
2 c. 2% milk
1 T. fresh lime juice
1/2 c. dry breadcrumbs


  1. Roast poblanos over a burner or under broiler until skins are charred. Place in zip-top bag; seal, let stand 15 min. Peel/discard skins. Cut a slit lengthwise in each chile; seed, but leave stems intact.
  2. Preheat to 350 degrees.
  3. Sauté bell pepper over med heat w/ cooking spray (4 min). Add corn, onion, nuts, garlic; cook 2 minutes. Remove from heat, stir in 2 oz cheese, cilantro, 1/2 tsp salt, 1/8 tsp red pepper.
  4. Mash half beans with a fork. Add mashed and whole beans to skillet. Spoon about 1/3 c. mixture into each chile; fold sides of chile over filling. Arrange stuffed chiles in an 8" square baker sprayed with PAM.
  5. Melt butter in med saucepan over med-low heat; add 1/8 tsp red pepper, cumin and nutmeg, and stir with a whisk. Cook 30 seconds, stirring constantly. Gradually add flour, whisk for 5 minutes.
  6. Gradually add milk, stir until blended.
  7. Increase heat to med. Cook 8 minutes or until thick. Remove from heat; stir in 1/2 tsp salt and lime juice. Pour mixture over chiles.
  8. Combine remaining cheese and breadcrumbs; sprinkle over milk mixture. Bake 350 for 20 minutes or until bubbly.
  9. Broil 1 minute or until top is golden.


Healthy Units: 4 per serving
CALORIES 216 (30% from fat); FAT 7.1g (sat 3.3g, mono 1.9g, poly 0.8g); PROTEIN 9.1g; CARB 33.1g; FIBER 5.9g; CHOL 16mg; IRON 2.3mg; SODIUM 574mg; CALC 148mg

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