Bean and Cheese Chiles Rellenos

Source: dLife

Classic stuffed chilies with a creamy jalapeno mixture.

Nutrition Facts
Makes 6 servings
Amount Per Serving
Calories	190.2
Total Carbs	23.2g
Dietary Fiber	7.6g
Sugars	0.3g
Total Fat	6.3g
Saturated Fat	1.8g
Unsaturated Fat	4.5g
Potassium	0mg
Protein	11.5g
Sodium	172.7mg
Dietary Exchanges 1 Fat, 1/4 Meat, 1 Starch, 2 Vegetable
See the Detailed Nutritional Analysis
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6 Chili Peppers, poblano, dried
3 quart water
1 cooking spray
0.5 whole jalapeno pepper , seeds and veins discarded, minced
4 medium garlic cloves , minced
1 tsp oregano leaves
16 oz fat free cream cheese , room temperature
0.5 cup Cheese, Mexican, farmer , crumbled (or queso blanco)
1.5 cup Beans, pinto, mature, cooked , or 1 can (15 ounces) pinto beans, rinsed, drained
1 tbsp vegetable oil

1 Slice off stems of chiles and remove seeds and veins. Boil water in a large pot and add in peppers. Lower heat and simmer 2 to 3 minutes until peppers are tender. Strain and let cool.
2 Heat a cooking spray coated frying pan over medium heat. Cook jalapeno, garlic, and oregano 2 to 3 minutes.
3 Combine cream cheese, white cheese, beans, and jalapeno chili mixture. Spoon mixture into poblano chilies. Pour oil in a frying pan and cook stuffed chilies over medium to medium-high 6 to 8 minutes, until golden on all sides.

Green bell peppers can be used instead of poblanos if desired.