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Chili-Cayenne Recipes

Chili Rellenos - Yield: 4 servings

Enjoy a favorite Mexican dish with fewer calories and less fat. Evaporated skim milk works well as a substitute for cream in this recipe.

Ingredients

8 ounces (230g) evaporated skim milk
2 eggs
1/3 cup (40g) flour
12 ounces (340g) green chili peppers, whole (three 4-ounce cans)
6 ounces (170g) reduced fat cheddar cheese, grated, divided
6 ounces (170g) reduced fat Monterey Jack cheese, grated, divided
1 cup (240mL) tomato sauce, (one 8-ounce can)

Directions

Preheat oven to 350°F (175°C).

In a medium bowl, beat evaporated skim milk with eggs and flour until smooth. Split open chiles; set aside. Mix jack and cheddar cheeses together. Reserve 1/2 cup (115g) of cheese for topping.

In a 1 1/2 quart (1.5L) casserole dish, alternate layers of chiles, cheese and egg mixture. Slowly pour tomato sauce on top and sprinkle with the reserved cheese. Bake for approximately 1 1/4 hour.

Nutrition Facts
Calories: 337
Total Fat: 10g
% Calories from fat: 27%
Protein: 32g
Carbohydrate: 27g
Cholesterol: 119mg
Sodium: 956mg






Spicy Baked Potato Sticks

Potato wedges with cumin and cayenne pepper.

Ingredients

1 1/2 pounds small russet potatoes, scrubbed and cut lengthwise into quarters
1/2 teaspoon ground cumin
1/8 teaspoon cayenne
Salt

Directions

Coat a shallow baking pan with cooking oil spray. Arrange potatoes, skin side down, in a single layer in pan; coat cut surfaces with cooking spray. Mix cumin and cayenne; sprinkle over potatoes. Bake in a 400 degrees F oven until potatoes are golden brown and tender when pierced (about 1 hour). Season to taste with salt.






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