Stuffed Poblanos
| Total : 45 min |
Ingredients:
- 4 medium poblano peppers
- 4 large slices of Chihuahua cheese (enough to fill each pepper)
- 4 egg whites
- ¼ cup corn meal flour (harina de maiz)
- ½ teaspoon oregano (optional)
- Cooking spray
Directions:
- Heat oven to 350°F
- Roast peppers over medium to high heat until skin is blackened and wrinkly (no oil needed)
- Place roasted peppers in a plastic bag to steam. (Leave in bag for 5 minutes.
- While peppers are steaming, mix remaining ingredients together to make a batter
- Remove peppers from the bag and peel blistered skin off
- Make a slit down the pepper lengthwise and remove seeds from the inside of the peppers
- Place cheese inside each pepper and fold flesh over
- Dip each pepper into the batter to cover
- Place the battered peppers into a pan coated with cooking spray. Place in the oven.
- Cook until batter has firmed. Serve hot.
Exchange: 1 very lean meat, 2 fat, 1 starch, 1 vegetable
Carbohydrate Units: 1
Nutrition Facts
Servings per Recipe:
4 servings
4 servings
Amount Per Serving
Calories 241 Calories from Fat 118
% Daily Value
20% Total Fat 13g
15% Cholesterol 45mg
14% Sodium 324mg
6% Total Carbohydrate 17g
4% Dietary Fiber 1g
0% Sugars 0g
30% Protein 15g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
