Chilies en nogales (stuffed chilies with waln

Yield: 2 Servings

Measure Ingredient
1 large Green pepper or 2 small poblanos
2 tablespoons Chopped walnuts
¼ cup Low fat sour cream
2 tablespoons Skim milk
½ teaspoon Cinnamon
2 teaspoons Sugar
¼ cup Chopped red onion
2 mediums Jalapeno peppers; washed and seeded
1 cup Kidney beans; rinsed and drained
1 clove Garlic; peeled
2 teaspoons Ground cumin
1 teaspoon Olive oil
1 cup Canned crushed tomatoes
2 tablespoons Raisins




Heat broiler. Place pepper on foil-lined baking tray. Broil 2 inches from heat for 5 minutes. Turn and broil 5 morte minutes. Chopp walnuts in food processor. In a small bowl, mix sour cream, and milk together until smooth. Add walnuts, cinnamon and and sugar and blend together. Set aside. Chop onion in food processor. With blades running, add jalapeno peppers and garlic. Stop processor and add beans and cumin and process until coarsely chopped. Heat olive oil in a nonstick skillet on medium high., add bean mixture and saute 1 minute. Add tomatoes and raisins and saute for 2 minutes. Remove from heat and set aside. Remove peppers from broiler, cut in half and remove seeds. Return to tray and fill each with bean mixture. Place peppers on individual plates, spoon sauce over top and serve with rice.

Nutritional info per serving: 364 cal; 16g pro, 47g carb, 15g fat(35%), 9.6g fiber, 22mg chol, 740mg sodium Exchanges: ⅒ milk, 2 vegetable, ½ fruit, 1.9 bread, ⅖ meat, 2.3 fat

Source: Dinner in Minutes, Miami Herald, 12/14/95

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