Tired of the same old dinner routine? Craving something flavorful, healthy, and surprisingly easy to make? Then look no further! This healthy Chile Rellenos recipe is your answer. Forget the heavy, fried versions; this recipe delivers all the deliciousness of classic Chile Rellenos with a lighter, healthier twist, perfect for a quick weeknight dinner or a special occasion. It's a fantastic example of homemade cooking that's both satisfying and good for you!
Ingredients:
This recipe serves 4 and focuses on fresh, wholesome ingredients.
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- ½ cup chopped cilantro
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon oregano
- Salt and pepper to taste
- 4 large eggs
- ¼ cup crumbled cotija cheese (optional)
Instructions:
Roasting the Peppers:
- Preheat your oven's broiler.
- Place the poblano peppers directly on the oven rack and broil for 10-15 minutes, turning occasionally, until the skins are blackened and blistered.
- Place the peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes. This will make peeling much easier.
- Once cool enough to handle, peel off the blackened skin and remove the seeds and stems.
Preparing the Filling:
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic, chili powder, cumin, and oregano. Cook for another minute until fragrant.
- Add the black beans, corn, and cilantro to the skillet. Season with salt and pepper to taste. Cook for 5-7 minutes, stirring occasionally, until heated through.
Assembling and Baking the Chile Rellenos:
- Preheat oven to 375°F (190°C).
- Gently stuff each poblano pepper with the black bean and corn mixture.
- Crack one egg into a small oven-safe dish for each pepper.
- Carefully place the stuffed peppers in a baking dish.
- Bake for 15-20 minutes, or until the eggs are set and the peppers are heated through.
- Top with crumbled cotija cheese (optional) during the last few minutes of baking.
Tips and Variations:
- For a spicier kick, add a pinch of cayenne pepper to the filling.
- Feel free to substitute other beans like pinto beans or kidney beans for the black beans.
- You can add other vegetables to the filling, such as diced bell peppers or zucchini.
- For a vegetarian option, omit the cheese.
- If you prefer a crispier pepper, you can shallow fry them in a little olive oil after stuffing before baking.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary based on specific ingredients used.
- Calories: Approximately 250-300
- Protein: 15-20g
- Fiber: 10-12g
This healthy Chile Rellenos recipe is a testament to how delicious and nutritious food can be. It's a perfect example of easy recipes that don't compromise on flavor. Enjoy this fantastic addition to your quick dinner ideas and best recipes collection! It’s a delightful, healthy meal that's sure to become a family favorite.