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Stuffed Green Chiles With Yellow Pepper Sauce Recipe
|Whole green chiles||12|
|Nonfat sour cream||6 Tablespoon (1/4 Cup Plus 2 Tablespoon)|
|Plain non-fat yogurt||6 Tablespoon (1/4 Cup Plus 2 Tablespoon)|
|Ground cumin||1⁄4 Teaspoon|
|Vegetable cooking spray||1|
|Vegetable oil||2 Teaspoon|
|Minced green onions||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Canned pinto beans||15 Ounce, drained (1 Can)|
|Ground oregano||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Minced fresh cilantro||1⁄2 Cup (8 tbs)|
|Yellow pepper sauce||1⁄4 Cup (4 tbs)|
|Diced seeded tomato||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 796 Calories from Fat 181
% Daily Value*
Total Fat 20 g30.8%
Saturated Fat 2.2 g11%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2303 mg96%
Total Carbohydrates 119 g39.8%
Dietary Fiber 29.3 g117%
Sugars 32.8 g
Protein 38 g76.5%
Vitamin A 128.2% Vitamin C 575.2%
Calcium 62.9% Iron 47.4%
*Based on a 2000 Calorie diet
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.
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.