• Patient Care
• Research
• Cancer Information
• How to Help
• About Dana-Farber

Ingredients:

Chiles Rellenos:

• 1 medium onion, sliced (about 1 cup)
• 1 red pepper, sliced (about 1 cup)
• 2 cups fresh or frozen corn kernels
• 6 ounces low-fat silken tofu
• 1 tsp ground cumin
• 1/8 tsp sea salt
• Ground black pepper to taste
• 2 Tbsp chopped cilantro
• 12 pastilla or poblano chilies
• 1 cup egg whites (10-12 large whites)
• 1 cup cornmeal
• Canola oil cooking spray

Jalapeno Tomato Broth:

• 2 pounds fresh tomatoes
• 1 small onion, peeled and quartered
• 1/2-1 small jalapeno pepper, split and stem removed
• 1 1/2 cups water
• 1/8 tsp sea salt

Directions:

Directions for Chiles Rellenos:

1. Spray a sauté pan with cooking spray and place over low heat. Add onion and pepper and cook, stirring occasionally, for 5 minutes. Add corn kernels, stir mixture, cover and cook 5 minutes. Place cooked vegetables, tofu, cumin, salt, and pepper in a food processor and blend. Transfer to mixing bowl and stir in cilantro. Set aside.
2. Roast chilies on a grill, under the broiler or directly over the flame of a stove burner. Turn and continue to roast until all sides are blackened. Transfer to a bowl and cover the bowl with plastic wrap to allow the chilies to steam at least 20 minutes to loosen their skin.
3. To peel and stuff peppers: Hold peppers one at a time under slow-running cold water and gently peel off skin leaving the stem intact. Slit the pepper and gently rinse out the seeds. Stuff pepper with 2-3 Tbsp corn filling.
4. Preheat oven to 350 degrees. Place egg whites in the bowl of an electric mixer and whip until soft peaks form (do not over whip or the whites will not stick to the chili). Pour cornmeal into a second bowl. Roll stuffed chili in cornmeal and then in egg whites. Spray a nonstick sauté pan with cooking spray. Sauté chili on both sides until light brown. Transfer to a baking sheet that has been sprayed with cooking spray. Bake until egg whites are light brown and filling is heated through, about 10 minutes.

Directions for Jalapeno Tomato Broth:

1. Place tomatoes, onion, jalapeno and water in a large saucepan. Place pan over high heat and bring to a boil. Turn down to a simmer and cover pot. Cook until tomatoes are tender, about 20 minutes. Puree sauce in a blender or a food processor. Transfer to a clean pan and season with salt. Warm broth before serving.
2. Serve two chilies in a pool of Jalapeno Tomato Broth.

Yield

6 servings

Nutrition per serving:

Calories 181; fat 1.2g (sat 0.2g, unsat 1g); protein 9.7g; carbohydrates 35g; fiber 4.1g; cholesterol 0g; sodium 150mg