Poblano Chile Rellenos

Well, the sun is finally back today. I know I planned for the last couple of nights to be great grilling recipes, but grilling has not worked out in my favor. Sunday we ran out of grill gas. Yesterday it poured. In most cases, I would be severely disappointed. For this meal, I was not. I think these guys actually turned out even better in the oven. 

Yes, the Bear and I were pretty pleased. Typically, chile rellenos are stuffed full with queso goodness, breaded, and then fried. Oh, it is a fatty Mexican restaurant delight! Not so great for those who are gluten-free or looking to slim down for bikini season. For this recipe, I lightened things up a bit by replacing the filling with a flavorful combination of 1/3 less fat cream cheese, nonfat Greek yogurt, shredded 2% cheese, and shallots. To keep the peppers moist throughout the baking process, the peppers cook in a light enchilada sauce bath, before adding a final sprinkle of cheese. Easy to put together and bursting with flavor.You will want to serve these Pablano Chile Rellenos at your next little fiesta!

Poblano Chile Rellenos

4 pablano chile peppers, slit down the middle and seeds removed

8 oz. 1/3 less fat cream cheese, softened

1/2 cup nonfat Greek yogurt

1 shallot, diced

1 cup shredded 2% cheddar-jack cheese, divided

1 13 oz. can enchilada sauce (I used Old El Paso)

Preheat your oven to 400 degrees. Spray a 9-inch by 13-inch baking dish with non-stick spray and set aside. In a large bowl, mix the cream cheese, Greek yogurt, shallot, and 1/2 cup of the cheese together until smooth. Spoon 1/4 of the mixture into one of the peppers. Place the pepper in the baking dish. Repeat with remaining peppers. Pour the enchilada sauce over the peppers. Bake in the oven for 20 minutes. Top the peppers with the remaining 1/2 cup cheese. Bake an additional 10 minutes or until the cheese begins to bubble and turn lightly brown. Remove from the oven. Cool for 5 minutes before serving.