BEAN AND CHEESE CHILI RELLENOS
Makes: 6 Servings

INGREDIENTS

- 6 large poblano chilies
- 2-3 quarts water
- Vegetable cooking spray
- 1/2 small jalapeno chili, seeds and veins discarded, minced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano leaves
- 2 packages (8-oz each) fat-free cream cheese, room temperature
- 1/2 cup (2 oz) Mexican white cheese (queso blanco)
or farmer's cheese, crumbled
- 1-1/2 cups cooked pinto beans
or 1 can (15 ounces) pinto beans, rinsed, drained
- 1 tablespoon vegetable oil

DIRECTIONS

Cut stems from tops of poblano chilies; remove and discard seeds
and veins. Heat water to boiling in large saucepan; add poblano
chilies. Reduce heat and simmer, uncovered, 2 to 3 minutes,
until chilies are slightly softened. Drain well and cool.

Spray small skillet with cooking spray; heat over medium heat
until hot. Saute jalap chili, garlic, and oregano until chili
is tender, 2 to 3 minutes.

Mix cream cheese, white cheese, beans, and jalapeno chili
mixture; stuff poblano chilies with mixture. Heat oil in
medium skillet until hot; saute chilies over medium to
medium-high heat until tender and browned on all sides,
6 to 8 minutes. Serve hot.

Nutritional Information Per Serving: (1/6 of recipe)
Calories: 204, Fat: 5.5 g, Cholesterol: 22.3 mg,
Sodium: 520 mg, Protein: 17.2 g, Carbohydrate: 19.4 g
Diabetic Exchanges: 1 Vegetable, 1 Bread, 1-1/2 Meat, 1/2 Fat