Posted: Thursday, 01 May 2008 10:55AM
Narsai's Chiles Rellenos Saludables
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Serves 4
4 large Pasilla or Anaheim peppers, roasted & peeled
1 tsp oil
1 medium onion, chopped
2-3 cloves garlic, minced
1 lb. ground turkey
1/4 tsp crushed red pepper flakes
1/2 tsp allspice
1/2 tsp cumin
1 large tomato, chopped
1/3 cup raisins
3 TBS water
Sauce
1/2 cup blanched almonds, pulverized in a blender
2/3 cup low fat sour cream or yoghurt
1/4 tsp cinnamon
Garnish
3 TBS chopped red bell pepper
Carefully, cut a slit lengthwise on one side of the pepper. Cut away the seed pod and scrape out seeds and veins. Most of the "hotness" is in the veins. Heat the oil and sauté the onions until translucent. Add garlic, meat, spices, tomatoes and raisins and stir until the meat breaks up into small pieces. Stuff into the peppers. Lay peppers in an ovenproof casserole. Add water to moisten, cover and bake 15 minutes at 350˚F.
Sauce: Blend all ingredients together.
To Serve: One whole pepper per person with white sauce over and garnished with red pepper for the colors of the Mexican flag. Serve with rice. |
Recipe Copyrighted 2008 by Narsai M. David
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