Chili Rellenos with a Twist

Vegetarian. This is not a term used frequently in our household. Both Mark and I enjoy having meat in our meals and rarely are willing to give it up. That being said, one of Mark's favorite meals is actually vegetarian. This is a spin off of a Rachel Ray recipe for a healthy chili rellenos. My favorite part is all the cheese!!! I served it with Mexican Rice and Tortillas.

Healthy Chili Rellenos

Ingredients

4 large poblano peppers

6 ears corn on the cob or 3 cups frozen corn kernels

2 tablespoons of vegetable oil

1 red onion, chopped

1 jalapeno, seeded and chopped

4 cloves garlic, chopped

1 (15-ounce) can fire roasted diced tomatos, drained well

1 1/2 teaspoons ground cumin, 1/2 palm full

1/2 teaspoon dried oregano, eyeball it in your palm

Salt and freshly ground black pepper

1/2 cup fresh cilantro leaves

1 cup shredded Monterey Jack Cheese

Directions

Preheat broiler to high.

Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes.

While peppers are working, scrape the corn off the cobs or defrost frozen corn and dry by spreading out on clean kitchen towel. Heat 2 tablespoons light oil in a skillet over high heat. When the oil smokes or ripples add corn, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes. Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, oregano, salt and pepper. Cook another minute or 2 then turn pan off.

Once the peppers have cooled a bit, chop them into inch size pieces and toss with the corn mixture and pour into a 9 by 13 baking dish. Cover with the Monterey Jack Cheese and broil until top is bubbly and cheese slightly browns.

Enjoy with Mexican Rice and warm tortillas :-)