Chiles Rellenos Gratin

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Ingredients

• 8 poblano chiles
• Cooking spray
• 1 cup finely chopped red bell pepper
• 1 1/2 cups fresh corn kernels
• 1/2 cup chopped green onions
• 2 tablespoons pine nuts, toasted
• 2 garlic cloves, minced
• 3/4 cup (3 ounces) crumbled queso fresco, divided
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon salt, divided
• 1/4 teaspoon ground red pepper, divided
• 1 (15-ounce) can black beans, drained and divided
• 2 tablespoons butter
• 12 teaspoon ground cumin
• 1/8 teaspoon ground nutmeg
• 2 tablespoons all-purpose flour
• 2 cups 2% reduced-fat milk
• 1 tablespoon fresh lime juice
• 1/2 cup dry breadcrumbs

Directions

1. Preheat broiler.
2. Place chiles on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened, turning after 4 minutes,
3. Place in a zip-top plastic bag; seal.
4. Let stand 15 minutes.
5. Peel and discard skins.
6. Cut a lengthwise slit in each chile; discard seeds, leaving stems intact.
7. Preheat oven to 350°.
8. Heat a large nonstick skillet coated with cooking spray over medium heat.
9. Add bell pepper; cook 4 minutes, stirring frequently.
10. Add corn, onions, nuts, and garlic; cook 2 minutes, stirring frequently.
11. Remove from heat; stir in 1/2 cup cheese, cilantro, 1/2 teaspoon salt, and 1/8 teaspoon ground red pepper.
12. Place half of beans in a bowl; mash with a fork.
13. Add mashed beans and whole beans to corn mixture.
14. Spoon about 1/3 cup bean mixture into each chile; fold sides of chile over filling.
15. Arrange stuffed chiles in an 8-inch square baking dish coated with cooking spray; set aside.
16. Melt butter in a medium saucepan over medium-low heat; add 1/8 teaspoon ground red pepper, cumin, and nutmeg, and stir with a whisk.
17. Sauté 30 seconds.
18. Gradually add flour, and stir constantly with a whisk 5 minutes.
19. Gradually add milk.
20. Stir with a whisk until blended.
21. Increase heat to medium.
22. Cook milk mixture 8 minutes or until thick.
23. Remove from heat; stir in 1/2 teaspoon salt and lime juice.
24. Pour milk mixture over stuffed chiles.
25. Combine 1/4 cup cheese and breadcrumbs; sprinkle over milk mixture.
26. Bake at 350° for 20 minutes or until sauce is bubbly.
27. Preheat broiler.
28. Broil 1 minute or until top is golden brown.

Yield: 8 servings (serving size: 1 stuffed chile)