Pastry Wrapped Chiles Rellenos Recipe

Summary

Health IndexJust EnjoyCuisine
Method

Ingredients

 Canned cannellini beans1 Cup (16 tbs), drained, mashed
 Frozen whole kernel corn1⁄2 Cup (8 tbs), thawed
 Shredded low fat monterey jack cheese1 Ounce (1/4 Cup)
 Minced onion2 1⁄2 Tablespoon (Purple Colored)
 Dried basil1⁄2 Teaspoon
 Dried oregano1⁄2 Teaspoon
 Canned whole green chiles16 Ounce (4 Cans, 4 Ounce Each)
 Frozen phyllo pastry16 Ounce, thawed (1 Package, Commercial)
 Vegetable cooking spray1
 No salt added salsa1 1⁄4 Cup (20 tbs)
 Non fat sour cream6 Tablespoon (1/2 Cup Plus 2 Tablespoons)

Nutrition Facts

Serving size: Complete recipe

Calories 2211 Calories from Fat 189

% Daily Value*

Total Fat 20 g31%

Saturated Fat 0.78 g3.9%

Trans Fat 0 g

Cholesterol 8.4 mg

Sodium 4007.5 mg167%

Total Carbohydrates 454 g151.4%

Dietary Fiber 36.3 g145.1%

Sugars 13 g

Protein 70 g140.5%

Vitamin A 28.1% Vitamin C 268%

Calcium 63.8% Iron 148.8%

*Based on a 2000 Calorie diet

Directions

Combine first 6 ingredients; stir well.
Drain chiles.
Set 10 chiles aside; reserve remaining chiles for another use.
Make a lengthwise slit down each chile.
Carefully stuff bean mixture evenly into chiles; gently reshape chiles.
Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered).
Lightly coat phyllo with cooking spray.
Top with 1 sheet phyllo; lightly coat with cooking spray.
Fold phyllo in half crosswise, bringing short ends together.
Lightly coat with cooking spray.
Place 1 stuffed chile in center of phyllo, parallel with short edge and 1 1/2 inches from bottom edge.
Fold sides over chile.
Roll up phyllo, jellyroll fashion, starting with short side.
Place, seam side down, on an ungreased baking sheet.
Lightly coat phyllo with cooking spray.
Repeat procedure with remaining phyllo and stuffed chiles.
Bake at 400° for 16 minutes or until crisp and golden.
Place 2 chiles rellenos on each serving plate; top each serving with 1/4 cup salsa and 2 tablespoons sour cream.
Garnish with green onions, if desired.
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