Monday, November 9, 2009
Stuffed Poblano Chilies
The Poblanos look so good right now, they are the big dark green ones. I have been working on a low point version of stuffed chilies. Make a masa layer for the chilies to sit on. The chilies are stuffed with vegetables and the whole thing is covered with fresh salsa verde, then baked. There are a few steps to this, but it all comes together nicely.
6 Poblano chiles
Bob's Red Mill Masa Harina flour
stuffing, vegetables of your choice, like onions, garlic, mushrooms, grated zucchini,and corn.
For the salsa verde
a dozen tomatillos and an onion.
Some grated cheese, a lot or a little depending how you feel.
The Vegetables are 0 points. Masa is 4 points per cup. Cheese, depends of course on how much you put on.
Start with roasting the poblanos, under the broiler works just fine, turning them with tongs until they look blistered and a little brown. Put them all in a brown paper bag to sweat.
Next peel off the paper from the tomatillos, quarter them and place in a saucepan. Chop up an onion, add some salt, a little cumin,water to just cover, and let this simmer for about 10 minutes. I use my hand held blender to puree right in the saucepan until I'm ready to use the salsa verde.
Mix up 2 cups of masa flour and add a generous cup of water until it is like wet cookie dough. Spread it around the bottom of a baking dish and keep out about 1/2 cup to mix with the vegetables for the stuffing. Saute up a combination of finely chopped vegetables for stuffing and when they are nicely cooked, mix in the remaining 1/2 cup of masa as a binder. Add some of the salsa verde liquid if you need to.
As the final step, cut the tops off the poblanos, de-seed them, and peel off the waxy skin. Fill each chili with a generous scoop of vegetable stuffing, a bit of pepper jack cheese, if you like, and lay them on the masa.
Pour over the salsa verde, and bake for 20 minutes, at 375.
You have a lower point dinner without the cheese, Or, grate some pepper jack over the top and broil for just a couple of minutes to finish off.