Chilies En Nogales (stuffed Chilies With Waln
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Mexican | Diabetic, Ethnic, Mexican, Miamiherald, Ovolacto | 2 | Servings |
INGREDIENTS
| 1 | Green pepper or 2 small | |
| poblanos | ||
| 2 | T | Chopped walnuts |
| 1/4 | c | Low fat sour cream |
| 2 | T | Skim milk |
| 1/2 | t | Cinnamon |
| 2 | t | Sugar |
| 1/4 | c | Chopped red onion |
| 2 | Jalapeno peppers, washed and | |
| seeded | ||
| 1 | c | Kidney beans, rinsed and |
| drained | ||
| 1 | Garlic, peeled | |
| 2 | t | Ground cumin |
| 1 | t | Olive oil |
| 1 | c | Canned crushed tomatoes |
| 2 | T | Raisins |
INSTRUCTIONS
Heat broiler. Place pepper on foil-lined baking tray. Broil 2 inches from heat for 5 minutes. Turn and broil 5 morte minutes. Chopp walnuts in food processor. In a small bowl, mix sour cream, and milk together until smooth. Add walnuts, cinnamon and and sugar and blend together. Set aside. Chop onion in food processor. With blades running, add jalapeno peppers and garlic. Stop processor and add beans and cumin and process until coarsely chopped. Heat olive oil in a nonstick skillet on medium high., add bean mixture and saute 1 minute. Add tomatoes and raisins and saute for 2 minutes. Remove from heat and set aside. Remove peppers from broiler, cut in half and remove seeds. Return to tray and fill each with bean mixture. Place peppers on individual plates, spoon sauce over top and serve with rice. Nutritional info per serving: 364 cal; 16g pro, 47g carb, 15g fat(35%), 9.6g fiber, 22mg chol, 740mg sodium Exchanges: .1 milk, 2 vegetable, .5 fruit, 1.9 bread, .4 meat, 2.3 fat Source: Dinner in Minutes, Miami Herald, 12/14/95 Posted to MM-Recipes Digest V3 #231 Date: 24 Aug 96 21:44:27 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 331
Calories From Fat: 94
Total Fat: 11g
Cholesterol: <1mg
Sodium: 890mg
Potassium: 1213.1mg
Carbohydrates: 50.3g
Fiber: 15g
Sugar: 18.4g
Protein: 15.5g