Ingredients Jump to Instructions ↓

  1. 2 Large Anaheim or Poblano Peppers (about .4 Lbs Total)

  2. 1/2 cup Reduced-fat Mexican Cheese

  3. 1 tb Liquid Egg Whites

  4. 1 tb Cornmeal

  5. 1/4 cup Enchilada Sauce ,

  6. 1/4 of a 10-oz can

Instructions Jump to Ingredients ↑

  1. Note: Double or triple this recipe to make enough for your whole family!

  2. Rinse the peppers. Preheat your oven to broil. Place the peppers on foil or in a flame-proof baking dish (not glass!) and place on the top shelf of your oven. Watch and listen closely. You will hear popping sounds and see the skins char and bubble up. When the majority of the skins are bubbled up, take the chiles out and flip them over. Be sure and use a potholder so you don't burn your hands! The more you broil them, the easier they are to peel, so don't be afraid to let them bubble too much! When both sides are fairly evenly charred, remove them from the oven. Wrap each pepper in a moist paper towel or place in a sealed plastic bag to steam.

  3. Reduce oven to 400 degrees.

  4. After a few minutes, check them. Once the skin comes off easily, peel each pepper as best as you can. Cut a slit almost the full length of each chile. Make a small "T" across the top, by the stem. Run under cold water and remove seeds and fibers. Stuff 1/8 cup cheese into each pepper.

  5. Whisk egg whites in a small bowl. Dip peppers into the egg, then into the cornmeal, spooning over the top as well. Place peppers in baking dish sprayed with cooking spray and bake at 400 degrees for 25-30 minutes or til peppers are tender.

  6. Heat enchilada sauce in microwave or small saucepan. Drizzle over the top of the peppers. Serve hot!

  7. Serve with Mexican rice and refried beans if desired. (Adds more points)

  8. Yields: 1 serving (6 points per serving)

  9. Nutritional Info: (per serving): 271 calories, 13 g. fat, 2 g. fiber (6 points)


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