INGREDIENTS

INSTRUCTIONS

6 SERVINGS LACTO
Here's a low-fat version of a popular dish that features the flavor of
grilled corn but with only a minimal amount of cheese. To further
reduce the fat, the chilies are coated with oil and baked instead of
deep-fried.
Preheat grill or broiler to high. Coat corn with nonstick spray and
season with salt and black pepper. Grill corn or broil 4 inches from
heat, turning occasionally, until the kernels are well browned, 2 to
3 minutes on all sides or up to 12 minutes in all. Transfer to a
cutting board and let cool. When cool enough to handle, cut kernels
off corn cobs and place in a medium bowl (you should have about 1 1/2
cups).
Meanwhile, roast poblanos over a flame, on grill, or under broiler
until nicely charred, about 3 minutes per side. Transfer to paper
bag. Let cool for 15 minutes to loosen skins. When cool enough to
handle, transfer to cutting board and scrape off and discard skin
using a paring knife (wear plastic gloves when handling peppers). Set
6 poblanos aside.
For remaining 2 poblanos, core, seed, and cut flesh into 1/4-inch
pieces. Add to corn kernels. Stir in cheese, scallions, garlic,
cilantro and currants (if using). Season with salt and black pepper
if desired.
Carefully make a 2-inch lengthwise cut in each reserved pepper,
taking care not to tear skin. Using a melon ballet or spoon, scrape
out core and seeds, leaving stem intact. Stuff each pepper with corn
mixture.
Preheat oven to 400 F. Place flour in shallow bowl, egg substitute in
second bowl, and bread crumbs and cornmeal in third bowl (mix together
crumbs and cornmeal with your fingertips). Dip each stuffed poblano in
flour, shaking off excess, then in egg, then in crumb mixture. Place
chilies on a nonstick baking sheet. Generously coat tops of peppers
with nonstick spray. Bake until chilies are golden brown and the
filling is hot, about 20 minutes.
Recipe excerpted from Healthy Latin Cooking by Steven Raichlen
(Rodale, 1998).
PER SERVING: 252 CAL.; 10G PROT.; 5G TOTAL FAT (2G SAT. FATI; 43G
CARB.; 10MG CHOL.; 197MG SOD.; 4G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Feb 26, 1999.
Recipe by: Vegetarian Times, March 1999, page 38
Converted by MM_Buster v2.0l.

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