 |
Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
|
Ingredients:
2 teaspoon(s) canola oil |
2 teaspoon(s) canola oil |
2 teaspoon(s) chili powder |
1 whole(s) chipotle chile, drained |
1/4 cup(s) chopped cilantro |
1/2 cup(s) corn |
1 teaspoon(s) cumin |
1 whole(s) large egg |
6 whole(s) large poblano chiles |
1 whole(s) lime |
1/4 cup(s) low fat sour cream |
1 cup(s) onion, chopped |
1 cup(s) onion, chopped |
1 cup(s) panko breadcrumbs |
1 cup(s) shredded 2% cheddar cheese |
28 ounce(s) whole tomatoes, canned |
1 cup(s) zucchini, chopped |
Directions:
1. Roast and peel chiles, cut 3" slit in each, remove seeds
2. preheat oven 425. Saute onion in oil 5 min, or till soft. Add zucchini, and corn, cook 5 min. Season with salt. Transfer to bowl, stir in cheese
3. Stuff chiles with 1/2 c. mixture. close with toothpicks.
4. Whisk egg with 1/2 c. water. Spread panko on plate.
5. Dip chiles in egg, coat with panko. Bake 15-20 min. till golden.
6. Sauce: Saute onion, chili powder, and cumin 4 - 5 min, till soft. Add tomatoes, simmer 10 min. breaking up with spoon. Place in blender with chipotle, blend.
7. Serve chiles with sauce, cilantro, lime, and sour cream
|
|