[CH] Today's Lunch - Baked Chile Rellenos

RisaG (radiorlg@yahoo.com)
Thu, 6 Feb 2003 16:04:14 -0800 (PST) 

I got the idea for these today while watching tv.
Someone put some ancho chiles in a broth and
rehydrated them. I thought...hey I can make baked
chile rellenos with those anchos I have in the
cabinet. So, that is what I did:

*  Exported from  MasterCook  *

                     Somersized Baked Chile Rellenos

Recipe By     : RisaG
Serving Size  : 2    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation
Method
--------  ------------ 
--------------------------------
   4                    dried ancho chiles --
rehydrated in
   1      small pot     boiling water
                        Filling:
     1/2  cup           vegetable bolognese sauce* --
OR
     1/2  cup           chunky tomato sauce
   3      tbsp          salsa -- sugar-free
                        salt and pepper
     1/4  cup           pepper jack cheese -- shredded
                        Top:
     1/2  cup           Somersize BBQ Sauce -- or
     1/2  cup           sugar free bbq sauce

Preheat oven to 350°F.

Spray a small baking dish with cooking spray. In a
medium bowl, combine filling ingredients. Mix well.

Re-hydrate chiles in boiling water. Drain and dry off
with paper towels. Discard seeds and ribs but be
careful to keep chiles in one piece.

Dry out the insides of the chiles with paper towel.
Stuff with 1-2 tbsp filling mixture. Place carefully
in prepped baking dish. Do this to remaining chiles
and filling mixture. When finish filling, top with bbq
sauce and sprinkle with a bit of cheese.

Bake at 350°F for 15 minutes until cheese is melted
and sauce is bubbly.

Serves 2 (2 chile rellenos per person). Serve with
salad for Level 1 Somersizing or if on a low carb
plan. If not on any plan, then serve with some refried
beans and some mexican rice.

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NOTES : Risa's notes:

* If you do not have a recipe for vegetarian bolognese
sauce (basically a pasta sauce that has some minced
cooked mushrooms and other vegetables but not carrots,
in it. It is all ground up together and heated), use a
chunky pasta sauce that has no sugar in it (Ragu makes
a sauce that says Sugar-Free on it but does have a
couple of grams of sugar in each serving somehow).
There is a recipe for Vegetable Bolognese Sauce in the
Tra Vigne Seasons Cookbook by Michael Chiarello. It is
part of another recipe and makes far too much for one
dish.

RisaG


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