Tag Archives: chile

Mini Chile Rellenos

This is a great Chile Relleno dish – it has all the flavor and so very little work. It is super easy to put together and turns out a perfect little cup of Mexican goodness.

Mini Chile Rellenos
Mini Chile Rellenos

4 servings
215 calories per serving

2 4 oz. cans diced green chiles, drained and patted dry
3/4 c frozen corn, thawed and patted dry
4 scallions, thinly sliced
1 c shredded low fat cheddar cheese
1 1/2 c skim milk
6 large egg whites
4 large eggs
Salt and pepper to taste

Preheat oven to 400. Spray 8 six ounce or 4 10 ounce ramekins (small oven safe glass or ceramic pots) with Pam and place on a baking sheet so you can remove them from the oven easily.

Whisk together eggs, egg whites, salt, pepper and milk. Place the chiles on the bottom of the cups then add corn and scallions Sprinkle with cheese then pour in the egg mix. Bake 35-40 minutes or until eggs are set. The larger the ramekins, the longer these will need to cook.

Chicken Mole Stew

I’ve made this with beef and I think I actually prefer it with chicken ! The chicken almost looks like beef since it has all the spicy goodness coating it and the flavor is mellow and deep like a good mole. This is not a REAL mole, but the flavor is definitely similar and once you taste this, you’ll find yourself craving it 🙂

Chicken Mole Stew
Chicken Mole Stew

6 servings
297 calories per serving

2 T unsweetened cocoa
2 T ground coriander
3 t garlic powder
3 t ground cumin
3 t ancho chile powder
3 t paprika
3 t oregano flakes
¼ t cinnamon
2 lbs. boneless skinless chicken breast cut into 1 inch cubes
1/4 c flour
1 T oil
½ c chopped onion
½ c chopped green bell pepper
½ c dry red wine
14.5 oz. can diced tomatoes, undrained
1 t salt
¼ t pepper

Combine the first 8 ingredients then stir in the chicken and mix well. Remove the chicken and then add flour to the rest of the spices and whisk well. Then add the chicken back and toss. Heat oil in a Dutch oven on medium high and add chicken pieces and sauté 5 minutes browning all sides then remove to a plate and keep warm. Add onion and pepper to the pan and cook 6 minutes then stir in the wine and tomatoes (with their liquid), add back in chicken, cover and set heat to low and simmer 1 hour stirring occasionally.

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