I cooked dinner with some of the ingredients I got from Compare Foods today.
Baked Chiles Rellenos:
Peppers and filling:
4 poblano peppers
4 oz. shredded low-fat cheddar cheese
4 oz. queso fresco, crumbled
2 green onions, minced
1/3 cup cornmeal
1/3 cup water
Roast poblano peppers over a gas flame or under a broiler until they are black and blistered all over.
Let cool in a 1-gallon Ziploc bag, and then remove the skins under running water. Cut a slit in each pepper and remove seeds and ribs.
Mix the cheeses and green onions together, and stuff the peppers with the cheese mix. Coat the stuffed peppers in the batter. Bake at 375 for 20 minutes.
Makes 4 chiles rellenos, 230 calories each.
Served with yellow rice, refried beans, and a salad of tomato and avocado with lime juice and cilantro.