Monday, June 24, 2013

Chiles Rellenos

I'm about two and a half years into my healthy eating program, and it's still a challenge some days. Not today, though; today I had gorgeous Poblano peppers and lots of beautiful little scalloped squash in my garden, and some queso fresco in my refrigerator.

So...Chiles Rellenos for lunch!

Here's my easy recipe:

Roast the peppers and and steam them while you prepare the filling. I roast mine over the gas flame on my stove, turning them as they blister, and drop them into a bag when they're blistered all over. They sit in the bag and steam while I make the filling, and then I use the sides of the bag to rub off the skin before filling them.

Dice the squash into about 1/4 inch pieces, and put into a microwave safe bowl with a little bit of olive oil. Stir to coat, cover, and microwave on high for 2 minutes, or until just tender. Stir in a little bit of crumbled queso fresco, or any other cheese you like. Add salt and pepper to taste.

Cut a slit in the top of each chile, and spoon in the filling.



Cindy Holsclaw said...

Looks delicious! I'm going to print out this recipe and try it out the next time I have some of those peppers :)

Sally Anderson said...

Healthy chiles rellenos! Wow! What's not to love about that? Nada. I'm copying this too. Thanks, Cindy!

Inner Muse Jewelry Design said...

I love poblano peppers and I've just discovered the crumbly Mexican cheese. These look delicious! I will have to give them a whirl.