Chili Rellenos En Croute With Tomato Cilantro Sauce Recipe
Servings: 12
Ingredients
- 4 poblano chili peppers
- 1 box whole wheat filo pastry
- 8 ounce. goat cheese
- 12 ounce. Jack cheese
- 2 sticks melted butter
Directions
- Roast peppers and remove skin and seed. Fill each pepper with 1/4 of the cheese mix, set aside. Remove filo from box and lay out flat on work surface. With melted butter and pastry brush, take one sheet of the filo at a time, paint with the butter. Mix in half, place chili in corner and roll up brushing all unbuttered surfaces with butter. Bake in 350 degree oven for 20-25 min.
- SAUCE: Saute/fry onion in extra virgin olive oil till clear, then add in tomatoes and cook another 5-10 min till liquid evaporated. Add in salt and minced cilantro. To serve, place sauce on plate and add in chili rellenos. Serve with rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 12 servings | |
| Calories 295 | |
| Calories from Fat 249 | 84% |
| Total Fat 28.11g | 35% |
| Saturated Fat 18.0g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 340mg | 14% |
| Potassium 39mg | 1% |
| Total Carbs 0.64g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.32g | 0% |
| Protein 10.5g | 17% |
