Baked Chiles Rellenos

* Exported from MasterCook *

Baked Chiles Rellenos

Recipe By :Amy R. Sokol "Reader Recipes"
Serving Size : 5 Preparation Time :0:00
Categories : 

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 large poblano chiles
cooking spray
2 1/2 cups thinly sliced zucchini
1 teaspoon minced garlic
1 teaspoon ground cumin -- divided
2 jalapeno peppers
1 (14.5-ounce) can diced tomatoes -- drained
1 (8-ounce) can tomato sauce
1 1/2 cups (6 ounces) preshredded part-sim mozzarella cheese
1 cup shredded cooked chicken breast
1/2 teaspoon salt

Preheat broiler.

Place poblano peppers on a foil-lined baking sheet; broil 3 inches from heat for 8 minutes or until blackened and charred, turning after 6 minutes. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds, leaving stems intact.

Heat a medium saucepan over medium-high heat. Coat with cooking spray. Add zucchini and garlic; cook 4 minutes or until crisp-tender. Stir in 1/2 teaspoon cumin, jalapeno peppers, tomatoes, and tomato sauce; bring to a boil. Reduce heat, and simmer 15 minutes. Remove and discard jalapeno peppers.

Preheat oven to 350�.

Combine remaining 1/2 teaspoon cumin, cheese, chicken, and salt in a medium bowl, tossing to combine. Spoon about 1/2 cup cheese mixture into each chile, and secure with a wooden pick. Place stuffed chiles in an 11 x 7-inch baking dish coated with cooking spray; pour tomato mixture over stuffed chiles. Cover, bake at 350� for 20 minutes. Uncover, bake an additional 10 minutes or until thrououghly heated. 

Serving size: 1 stuffed chile and about 2/3 cup tomato mixture.

CALORIES 201 (33% from fat); FAT 7.7g (sat 3.8g, mono 2.2g, poly 0.8g); PROTEIN 20g; CARB 15.4g; FIBER 3.9g; CHOL 43mg; IRON 2mg; SODIUM 795mg; CALC 267mg