| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Mexican | Mexican & s, Vegetarian | 4 | servings |
INGREDIENTS
| 4 | Anaheim chili peppers; or poblanos, about 3/4 lb | |
| 2 | oz | Lowfat Monterey Jack cheese; cut into 4 strips |
| 1 | lg | Egg white |
| 1 | lg | Egg |
| 1 | Clove garlic; minced | |
| 1 | ts | Fresh oregano; chopped |
| 1/4 | ts | Salt |
| 2 | tb | Whole wheat pastry flour |
INSTRUCTIONS
Preheat oven to 35oF. Toast chiles over open flame until skins are lightly charred. Transfer to a paper bag and let rest for 10 minutes. Remove he skin to just below the stem of each chile. (Alternately, you can broil the chiles or roast them for 15 - 20 minutes to loosen the skin.) Make a 2-inch slit in each chile and remove the seeds. Insert one cheese strip in each chile. Beat the egg white until doubled in volume. Beat the egg, garlic, oregano, and salt until the mixture again doubles in volume or reaches soft peaks. Sprinkle the flour on a plate and dredge the chiles in the flour to coat all sides. Lightly spray a saute pan with olive oil spray and place over medium-high heat. Dip each chile into the egg batter, then place in the saute pan. Cook for about 1 1/2 minutes on each side. Lightly spray a baking pan with oil spray. Transfer the chiles to the baking pan and bake for about 15 minutes, or until the cheese melts. Serve at once. Per serving: 85 Calories; 2g Fat (25% calories from fat); 8g Protein; 9g Carbohydrate; 56mg Cholesterol; 254mg Sodium Food Exchanges: 1 Lean Meat; 1 Vegetable Recipe by: Rancho La Puerta Cookbook (Atlanta Constitution) Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Jan 14, 1999, converted by MM_Buster v2.0l.
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