Try this Corn and Barley Chile Rellenos- 4 points recipe, or contribute your own.
Suggest a better description1- Cook barley, drain, rinse under cold running water, drain again. Transfer to a large bowl.
2- Preheat boiler. Line baking sheet with foil; place peppers on foil. Broil 5 inches from heat, turning frequently with tongs, until skins blister, about 10 minutes. Transfer peppers (still on foil) to work surface and wrap in the foil. Let steam for about 15 minutes. When cooled, peel blackened skin off peppers. Using sharp knife to make a long slit in one side of each pepper, remove seeds and membranes, don't tear peppers.
3- Preheat oven to 375 degrees, spray 7x11 baking dish with nonstick spray.
4- Heat oil in small nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until softened, 5 minutes. Add garlic and cook, stirring constantly, until fragrant, 1 minute. Add onion mixture, corn, cilantro, jalapeno, cumin, salt, and lime zest to barley; stir to combine.
5- Spoon about 3/4 cup of filling into each poblano pepper, mounding filling and taking care not to tear pepper. Arrange peppers in preparing baking dish. Sprinkle evenly with Cheddar. Cover and bake until heated through, 20-25 minutes.
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Serving Size: 1 Serving (138g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 221 | ||
Calories from Fat: 24 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 2mg | 1 % | |
Sodium 68.6mg | 2 % | |
Potassium 367.8mg | 10 % | |
Total Carbohydrate 43.5g | 13 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 35.3g | ||
Protein 8.4g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 221
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