Stuffed Green Chiles With Yellow Pepper Sauce Recipe
Ingredients
| Whole green chiles | 12 | |
| 1/4 cup plus 2 tablespoons nonfat sour cream | ||
| 1/4 cup plus 2 tablespoons plain nonfat yogurt | ||
| Ground cumin | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Vegetable cooking spray | ||
| Vegetable oil | 2 Teaspoon | |
| Green onions | 1/2 Cup (16 tbs), minced | |
| Garlic | 2 Clove (5gm), minced | |
| Pinto beans | 1 Can (10oz), drained | |
| Oregano | 1/2 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| Cilantro | 1/2 Cup (16 tbs), minced | |
| Yellow Pepper Sauce | ||
| 1 1/2 cups diced, seeded tomato | ||
Directions
Make a lengthwise slit down each chile, and carefully remove seeds.
Place chiles on a baking sheet.
Broil 5 1/2 inches from heat 15 to 20 minutes or until charred, turning occasionally.
Place in ice water; chill 5 minutes.
Remove from water; peel chiles, and discard skins.
Set aside.
Combine sour cream and next 3 ingredients in a small bowl; stir well.
Cover and chill.
Coat a large nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add green onions and garlic; saute 2 minutes.
Add pinto beans, oregano, and 1/2 teaspoon cumin; stir well.
Reduce heat to low; cook until mixture is thoroughly heated, mashing beans slightly with a potato masher or wooden spoon.
Remove from heat; stir in minced cilantro.
Carefully stuff bean mixture evenly in chiles; gently reshape chiles.
Arrange chiles in a single layer in a 13- x 9- x 2-inch baking dish coated with cooking spray.
Bake at 325° for 15 minutes or until thoroughly heated.
Spoon 1/4 cup Yellow Pepper Sauce onto each individual serving plate.
Spoon sour cream mixture into a zip-top plastic bag or a decorating bag fitted with a No.
2 round tip; seal plastic bag.
Snip a tiny hole in one corner of zip-top bag, using scissors.
Pipe mixture in thin parallel lines 1/2 inch apart across Yellow Pepper Sauce.
Pull the point of a wooden pick back and forth perpendicular to the lines to create a webbed pattern.
Arrange 3 chiles over sauce on each plate; top evenly with tomato.
Garnish with fresh cilantro, if desired.
Place chiles on a baking sheet.
Broil 5 1/2 inches from heat 15 to 20 minutes or until charred, turning occasionally.
Place in ice water; chill 5 minutes.
Remove from water; peel chiles, and discard skins.
Set aside.
Combine sour cream and next 3 ingredients in a small bowl; stir well.
Cover and chill.
Coat a large nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add green onions and garlic; saute 2 minutes.
Add pinto beans, oregano, and 1/2 teaspoon cumin; stir well.
Reduce heat to low; cook until mixture is thoroughly heated, mashing beans slightly with a potato masher or wooden spoon.
Remove from heat; stir in minced cilantro.
Carefully stuff bean mixture evenly in chiles; gently reshape chiles.
Arrange chiles in a single layer in a 13- x 9- x 2-inch baking dish coated with cooking spray.
Bake at 325° for 15 minutes or until thoroughly heated.
Spoon 1/4 cup Yellow Pepper Sauce onto each individual serving plate.
Spoon sour cream mixture into a zip-top plastic bag or a decorating bag fitted with a No.
2 round tip; seal plastic bag.
Snip a tiny hole in one corner of zip-top bag, using scissors.
Pipe mixture in thin parallel lines 1/2 inch apart across Yellow Pepper Sauce.
Pull the point of a wooden pick back and forth perpendicular to the lines to create a webbed pattern.
Arrange 3 chiles over sauce on each plate; top evenly with tomato.
Garnish with fresh cilantro, if desired.
Chef
