Serves: 6
Total Calories: 420

6 poblano chili peppers
1 teaspoon canola oil
2 green onions, white and green parts, minced
1 clove garlic, minced
1 cup low-fat ricotta cheese
1 cup shredded low-fat mozzarella cheese
Chopped cilantro, for garnish

TO PREPARE THE CHILES:
1. Place the broiler pan 4-6 inches from the heat source and preheat the broiler.

2. Line a baking sheet with foil and place the chiles on the baking sheet. Broil, turning frequently with tongs, until the skin is lightly charred on all sides, about 10 minutes. Remove from the oven, transfer to a paper bag, fold the bag closed, and let stand 10 minutes.

3. Peel the cooked chiles over the sink to drain the juices. Make a slit in the side of each chile and carefully remove the seeds and veins, keeping the stem intact. Pat dry. (The chiles may be prepared ahead of time, wrapped in plastic, and refrigerated up to 2 days.)

TO ASSEMBLE THE CHILES RELLENOS:
1. Preheat the oven to 325°F. Line a baking sheet with foil and spray with nonstick cooking spray.

2. In a small skillet, heat the oil. Cook the onions and garlic, stirring as needed, until the onions are softened, 3 minutes.

3. In a medium bowl, combine the ricotta and mozzarella cheeses with the onion mixture set aside.

4. Stuff each chile with about 3 Tbsp of the cheese mixture. Press the sides together so the chiles appear closed and place them on a baking sheet. Bake until heated through, about 20 minutes. Sprinkle with the cilantro and serve immediately.

NOTE: Poblano chili peppers, sometimes called pasillas, look like darker green versions of bell peppers, but with a wide stem end and a pointy tip. They can be found in most supermarkets and Latino grocery

EXCHANGES
1 Lean Meat
2 Vegetable
1 Fat

NUTRITION FACTS
Calories 146
Calories from Fat 65
Total Fat 7g
Saturated Fat 4g
Cholesterol 23mg
Sodium 146mg
Carbohydrate 11g
Dietary Fiber 1g
Sugars 5g
Protein 11g

Nutritional Facts:

Serves: 6
Total Calories: 420
Calories from Fat: 77

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