When you’re trying to eat healthy sometimes even with the best intentions you crave all the wrong things. But with this recipe you don’t have to give up anything. Sure they’re not deep fried, but they still have all the same delicious flavors of a perfect chili relleno. Also simple enough for week night.
Healthy Chili Rellenos
4 large poblano peppers
3 c frozen corn
2 shallots, chopped
1 jalopeno, chopped
1 (15 ounce) can of black beans, rinsed and drained
3 chicken thighs, chopped
2 garlic cloves, minced
1 1/2 tsp cumin
1 tsp chili powder
1 tsp dried oregano
1 c monteray jack cheese (if using)
scallions and cilantro for garnish
Place poblanos under broiler and char evenly all over, about 15 minutes.
While peppers are under the broiler, heat 2 tablespoons olive oil in a skillet over high heat. Once hot add corn, shallots, jalapeno, black beans and toss until the vegetables char at edges, 4 to 5 minutes. Add chicken, cook another 4 to 5 minutes. Reduce heat to medium-high and add in garlic and season with cumin, chili powder, oregano, salt and pepper. Cook another minute or 2 then turn pan off.
Split the charred peppers open but not in half and scoop out the seeds. Place peppers in a shallow baking dish and stuff with the vegetable mixture. If using, top each pepper with 1/4 cup cheese and place back under broiler to melt the cheese. Garnish with scallions and cilantro.