GRILLED CHILES RELLENOS
Here's a healthy version of one of my favorite Mexican dishes. The grilled peppers go great with Spanish rice, gazpacho or a refreshing salad with jicama and citrus. -Lori Nelson, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the sour cream, lime juice and 1/4 cup cilantro. Cover and refrigerate until serving., In a large skillet, saute onion in butter until tender. Add the mushroom, yellow squash, zucchini, jalapeno and garlic; saute 3-5 minutes longer or until vegetables are crisp-tender., Stir in the beans, 1-1/2 cups cheese, corn, cumin, salt, pepper and remaining cilantro. Remove from the heat. Spoon into poblano halves; sprinkle with remaining cheese., Grill peppers, covered, over indirect medium heat for 10-14 minutes or until tender. Serve with sour cream sauce.
Nutrition Facts : Calories 552 calories, Fat 32g fat (21g saturated fat), Cholesterol 98mg cholesterol, Sodium 964mg sodium, Carbohydrate 42g carbohydrate (10g sugars, Fiber 10g fiber), Protein 23g protein.
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Andrei Bătrînu
[email protected]Overall, I thought this recipe was pretty good. The chiles rellenos were tasty, but they were a little bit too greasy for my taste.
Vuyani Quma
[email protected]I'm not sure what I did wrong, but my chiles rellenos didn't turn out very well. The cheese didn't melt, and the sauce was too spicy.
CraZy SoBia
[email protected]These chiles rellenos are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and impressive-looking.
Susmita Roy
[email protected]I added some corn and black beans to the filling for extra flavor and texture. It was a great addition!
Malik Tamoor
[email protected]I love that this recipe uses grilled poblano peppers. It gives the chiles rellenos a delicious smoky flavor.
George Ricks
[email protected]This recipe is a keeper! I've made it several times, and it always turns out perfectly.
Rafiatu Muntari
[email protected]I made these chiles rellenos for my friends who are from Mexico. They said they were the best chiles rellenos they had ever eaten.
LIFE TIPS
[email protected]I'm a vegetarian, so I used tofu instead of meat in the filling. The chiles rellenos were delicious, and I'm so glad I found this recipe.
1_6_T BOYS
[email protected]I accidentally overcooked the chiles rellenos, but they were still delicious. The cheese was melted and bubbly, and the sauce was rich and flavorful.
rola ramzy
[email protected]I didn't have any poblano peppers, so I used bell peppers instead. The chiles rellenos still turned out great, and my family loved them.
Bishal Muri Magar
[email protected]I'm not a fan of spicy food, so I used a mild chili pepper. The chiles rellenos were still flavorful, and the sauce was just the right amount of heat for me.
Ahmad Farsi
[email protected]I followed the recipe exactly, and the chiles rellenos turned out perfect. The cheese was melted and gooey, and the sauce was flavorful and slightly spicy. I served them with rice and beans, and it was a delicious meal.
Mazilu Marian Andrei
[email protected]These chiles rellenos were a hit at my dinner party! The flavors were incredible, and the presentation was beautiful. I'll definitely be making them again.