Monday, June 24, 2013
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.