Chiles Rellenos
Skillet Fried Corn and Tomatoes
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp salt
- ½ tsp pepper
- 6 large poblano peppers
- 1 cup less sodium beef broth
- 1 (14.5-oz) can diced tomatoes
- 1½ tsp chili powder
- 1½ cups shredded Monterey Jack cheese
- 2 Tbsp chopped fresh cilantro
Instructions
- Cook beef and onion in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until browned and crumbly; drain. Add garlic, cumin, salt, and pepper; cook 1 minute or until fragrant.
- Meanwhile, cut a lengthwise slit in each poblano pepper; carefully scoop out seeds and membranes.
- Fill peppers with beef mixture. Arrange peppers, cut side up, in a 5- or 7-quart slow cooker; top with broth, tomatoes, and chili powder.
- Cover and cook on LOW 6 hours or until peppers are tender; sprinkle with cheese and cilantro.
Side Dish Ingredients
- 1 (7-oz) can chopped green chiles
- 3 Tbsp olive oil
- ¼ tsp salt
- 1 (16-oz) pkg frozen corn kernels
- ¼ cup chopped fresh cilantro
- 1 (14.5-oz) can diced tomatoes, drained
Side Dish Instructions
- Cook 5 minutes or until thoroughly heated. Stir in cilantro.
- Cook corn in hot oil in a large nonstick skillet over medium heat 8 to 10 minutes or until corn is tender, adding water if needed, to prevent sticking. Add tomatoes, chiles, and salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
362
|
150
|
512
|
| Fat (g) | 26 | 7 | 33 |
| Sat. Fat (g) | 11 | 1 | 12 |
| Protein (g) | 22 | 4 | 26 |
| Carb (g) | 9 | 20 | 29 |
| Fiber (g) | 3 | 3 | 6 |
| T. Sugs (g) | 4 | 5 | 9 |
| A. Sugs (g) | 0 | 0 | 0 |
