Chilies Rellenos,light

6 servings

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Chilies Rellenos,light Ingredients

6 Long green Anaheim Chilies;	3/4 c Corn; fresh or frozen
2 oz Ricotta Cheese	1/4 c Chives; freshly snipped
2 oz Low-Fat Cream Cheese	1/2 ts Salt

Instructions for Chilies Rellenos,light

MMMMM----------------------RED CHILI SAUCE--------------------------- 2 tb Canola or Olive Oil 2 Cloves Garlic; minced 1 1/2 tb Red Chili Powder 1 tb All-purpose Flour 1 ts Dried Oregano 2 c Water 1/4 c Tomato Paste 3/4 ts Salt If your New Years resolutions include eating better in 1999, we hope youve enjoyed the month of January at Recipe-a-Day. The Cook & Kitchen Staff are in our final week of Recipe-a- Day~Light. Todays recipe prepares a spicy main course. Youll find the revised rellenos contain about 120 calories per serving and 6 grams of fat, of which 2.9 grams are saturated fat. The Chili Sauce contains about 5 calories per tablespoon with 0.4 grams of saturated fat, so spoon it on thick! Preheat the broiler. Place the fresh chilies on a baking skeet and broil about 6 inches from the heating element, until the skin is blistered a bit, about 6 to 8 minutes per side. Transfer the chilies to a clean paper bag and close tightly to steam the chilies for about 10 more minutes. Meanwhile, in a medium bowl, mix the ricotta cheese, cream cheese, corn, chives, and salt together. Preheat the oven to 300-F degrees. Making sure to keep the stems attached, slip the skins off the chilies. Make a lengthwise slit in each of the chilies to remove the seeds. Fill each chili with about 2 or 3 tablespoons of the cheese and corn filling, and close the chili so it appears whole. Place the chilies, seam-side up, in a large baking dish. Bake the chilies for about 20 minutes, or until heated through. Serve with the Red Chili Sauce. Meanwhile, prepare the red Chili sauce by warming the oil in a heavy skillet over medium heat. Add the garlic and saut?, stirring occasionally, until fragrant, about 2 minutes. Add the chili powder, flour, and oregano. Cook, stirring constantly, for another minute. Add the water alternating with portions of the tomato paste. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, until thickened, about 15 minutes. Season with salt and serve warm. Makes about 2 cups of sauce. Kitchen Staff Tip: You can prepare your Chilies Rellenos and Red Chili Sauce in separate steps if youd like. The chilies will keep for 2 days if covered and refrigerated prior to baking. The Red Chili Sauce will keep for up to 5 days when refrigerated in an air-tight container. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day on Jan 24, 1999, converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized