Pastry Wrapped Chiles Rellenos Recipe
Ingredients
| Cannellini beans | 1 Cup (16 tbs), drained | |
| Whole kernel corn | 1/2 Cup (16 tbs), frozen | |
| Monterey jack cheese | 1/4 Cup (16 tbs) | |
| 2 1/2 tablespoons minced purple onion | ||
| Dried basil | 1/2 Teaspoon | |
| Dried oregano | 1/2 Teaspoon | |
| Whole green chiles | 4 Can (10oz) | |
| Phyllo package | 1 , frozen | |
| Vegetable cooking spray | ||
| Salt | 1 1/4 Cup (16 tbs) | |
| 1/2 cup plus 2 tablespoons nonfat sour cream | ||
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.
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.
Chef
