Chiles Rellenos
Quick prep: 20 minutes. This is a spicy chili pâté that is good served with the Gazpacho Soup and a garnish of Pine Nut Cheese.
INGREDIENTS | SERVES 2
- ½ cup jicama, peeled and chopped
- ¼ cup red onion, chopped
- 1 tablespoon olive oil
- ½ cup tomato, chopped
- ¼ cup sun-dried tomatoes, soaked
- 1 teaspoon chili powder
- ½ tablespoon minced garlic
- ¼ teaspoon salt
- ½ teaspoon oregano
- ¼ teaspoon cumin
- 2 tablespoons lime juice
- ½ cup water
- 1 yellow bell pepper
- 1 tablespoon minced cilantro, for garnish
To prepare the filling, add the jicama to a food processor and pulse until it becomes a rice consistency. Transfer to a large bowl and stir in ¼ cup onion and 1 tablespoon olive oil.
To prepare the sauce place the tomato, sun-dried tomato, chili powder, garlic, salt, oregano, cumin, lime juice, and water in a food processor and purée.
Slice the bell pepper in half. Remove the stems and seeds.
Fill each bell pepper half with a scoop of the filling. Pour the sauce over each bell pepper and garnish with fresh cilantro.
PER SERVING:
Calories: 213 | Fat: 15 g | Protein: 4 g | Sodium: 479 mg | Fiber: 6 g
