By Stasz
Chilis Rellenos
14 steps
Prep:30minCook:35min
Yogurt cheese is made by draining the liquid "whey" off of yogurt. For this recipe, buy plain yogurt, and avoid thickeners like pectin and gelatin. Suspend a strainer over a bowl, place the yogurt into a coffee filter, and place the coffee filter into the strainer. Let sit until the consistency is roughly that of cream cheese. The longer you let it drain, the firmer it becomes.
Updated at: Thu, 17 Aug 2023 12:09:17 GMT
Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
20
High
Nutrition per serving
Calories242.5 kcal (12%)
Total Fat2.9 g (4%)
Carbs46.1 g (18%)
Sugars26 g (29%)
Protein17 g (34%)
Sodium1102 mg (55%)
Fiber10.1 g (36%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Arrange the peppers on a baking sheet.
Step 2
Broil until the skins are lightly charred, turning to cook all sides. This will take about 15 minutes.
Step 3
When done, wrap the peppers in a clean dish towel to steam for 5-10 minutes.
Step 4
Remove the skins.
Step 5
Cut a slit in the side of each pepper.
Step 6
Carefully remove any seeds.
Step 7
Pat the inside of the peppers with a paper towel to remove the moisture.
Step 8
Combine yogurt cheese, corn, and scallions in a bowl.
Step 9
Spoon the mixture into the peppers.
Step 10
Pour the tomato sauce in a skillet large enough to hold the peppers in a single layer. Sauce should generously surround the peppers but not reach as high as the slit.
Step 11
Bring the sauce to a boil over medium heat.
Step 12
Lower the heat until the sauce simmers.
Step 13
Partially cover, allowing steam to escape.
Step 14
Let simmer for 20 minutes.
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