Low Fat Chiles Rellenos

I miss Mexican food! There is said it lol. I've been eating healthy for about a month now. Mostly veggies proteins and healthy grains. It's been over a month since I've enjoyed authentic Mexican dishes. I've been steering clear of them since most are high in fat and usually deep fried. One of my favorite dishes is chiles rellenos, or stuff peppers. These peppers are usually stuffed with meat or cheese and coated in flour and egg then pan fried. I was on a mission to create a healthy version of this dish and I feel I really succeeded.These were so good. All of the flavors were there and I really didn't miss the egg or fried version at all. I actually think I prefer these now. My version is made with extra lean beef and zero oil. High protein, low fat, low sodium,and low carb. I served them with a side of brown rice. Read on below for the step by step recipe.

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Tomato Oregano Sauce:

What You Will Need:

3 small/medium tomatoes

1 tablespoon of oregano

Salt and Pepper to taste

What To Do:

In a saucepan add tomatoes and fill with water until the are nearly covered. Boil the tomatoes over medium high heat for about 5-7 minutes. Turn off heat,remove the tomatoes and peel off the skin. Reserve about a cup of the water the tomatoes boiled in. In a vita mix (or any blender) add the tomatoes,tomato water,oregano,and salt and pepper. Blend on high until everything is fully puréed. Depending on how thick you want the sauce to be you can add more or less of the water. After it has been blended, return the sauce to a saucepan and simmer on low for 5-8 minutes.

Beef Filling:

What You'll Need:

1/2 pound of 90/10 lean ground beef

1/2 tsp ground cumin

1/2 tsp ground black pepper

1/2 tsp salt

1/4 cup minced onion

1/4 tsp minced garlic

What to Do:

In a non stick pan ( I sprayed mine with coconut oils spray) add all of the ingredients and cook for about 10-12 minutes (or until beef is thoroughly cooked) on medium high heat. 

Chiles Rellenos:

What You Will Need:

3 Pasilla Peppers

What to Do:

Char the Pasilla peppers over the gas stove burner until blackened on all sides. Place the peppers in a plastic bag and close tightly. Let them sit for about 10 minutes. Peel off all the black charred bits and split the peppers open. You can remove the seeds if you like. Stuff the peppers with the ground beef mixture. You can heat up the peppers in a 350 degree oven for about 7 minutes or you can microwave them for about 2 minutes. Pour tomato oregano sauce over them and serve them with a side of rice.

xIsabelle