Blogging Marathon# 31: Week 1/ Day 3
Theme: Mexican Cuisine
Dish: Baked Chili Rellenos – low fat
I usually try to include 1 dessert recipe whenever I pick a theme for BM. So keeping that in mind I tried to make a Mexican flan and made it eggless. But unfortunately my caramel got burnt and the flan was way too rubbery. Imagine my embarrassment when I took it over to my friend’s place for dinner — it was so bitter, we ended up eating ice cream from my friend’s freezer 🙁
After that colossal dessert failure, I figured it’s best to try something savory. I had bought some poblano chilies without any particular recipe in mind. I remembered this amazing Chile Rellenos dish that we ate at a Mexican restaurant years ago and wanted to give it a try.
Chili Rellenos consists of meat stuffed poblanos that are dipped in a egg batter and then deep fried. I wanted to make a somewhat lower fat chili rellenos by baking them and skipping the egg batter altogether. The end result is a light and healthier version of the traditional dish. But it’s packed with veggie goodness and spicy flavor.
After referring to lot of recipes online, I finally came up with this one that was quite simple to make and is very tasty. This dish has quite a few components, the stuffing, the peppers and the tomato sauce. The whole meal takes a good 1.5hours to make with all the different steps involved, but it is totally worth the time.
It’s light on your tummy, so you won’t feel guilty eating may be 2 of the peppers instead of 1. I made Rice & beans to make this a complete and filling meal.
Rice & Beans:
This is my quick and easy version of rice and beans. I had some leftover rice in the fridge and I mixed it with canned pinto beans and Mexican spices.