Recipe from Diabetic Living
Prep Time: 25 mins
see savings2 largefresh poblano chile peppers, Anaheim chile peppers,* or green sweet peppers (8 ounces)
see savings1 cupshredded reduced-fat Mexican-blend cheese (4 ounces)
see savings1 - 2fresh jalapeno chile peppers, seeded and finely chopped*
see savings1 1/2 cupsrefrigerated or frozen egg product, thawed or 6 eggs, beaten
see savings1/3 cupfat-free milk
see savings1/3 cupflour
see savings1/2 teaspoonbaking powder
see savings1/4 teaspooncayenne pepper
see savingsPicante sauce and/or light sour cream (optional)
Preheat oven to 450 degrees F. Halve the peppers and remove seeds, stems, and veins. Immerse peppers into boiling water for 3 minutes; drain. Invert peppers on paper towels to drain well. Place one pepper half in each of four greased 12- to 16-ounce au gratin dishes. Top each with cheese and jalapeno pepper.
Bake, uncovered, about 15 minutes or until a knife inserted into the egg mixture comes out clean. Let stand about 5 minutes. If desired, serve with picante sauce and/or sour cream. Makes 4 (1 dish each) servings
*Test Kitchen Tip:
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Per Serving: cal. (kcal) 203, Fat, total (g) 5, chol. (mg) 15, sat. fat (g) 4, carb. (g) 17, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 2, pro. (g) 19, vit. A (IU) 1846.43, vit. C (mg) 1.92, Thiamin (mg) 0.39, Riboflavin (mg) 1.42, Niacin (mg) 1.58, Pyridoxine (Vit. B6) (mg) 0.33, Folate (Ág) 124.99, Cobalamin (Vit. B12) (Ág) 1.95, sodium (mg) 470, Potassium (mg) 362, calcium (mg) 525.03, iron (mg) 3.96, Vegetables () 0.5, Starch () 1, Lean Meat () 2, Fat () 0.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet