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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.
8 ounces (230g) evaporated skim milk
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)
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.
Total Fat: 10g
% Calories from fat: 27%
Spicy Baked Potato Sticks
Potato wedges with cumin and cayenne pepper.
1 1/2 pounds small russet potatoes, scrubbed and cut lengthwise into quarters
1/2 teaspoon ground cumin
1/8 teaspoon cayenne
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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