- 4
Ingredients
- 4 to 6 chili relleno peppers
- Olive oil
- ½# lean ground turkey or chicken
- ¼ cup diced onion
- ¼ cup golden raisins
- ⅛ cup chopped pecans
- 2 T chipotle peppers in adobo sauce, chopped
- ¼ t cinnamon
- 2 t Fajita seasoning
- ¼ cup uncooked long grain brown rice, prepared according to package instructions
- 1 cup reduced fat Mexican blend cheese
- ¾ cup egg whites
- 1 -2 T flour
- 2 t Fajita seasoning
Preparation
Step 1
Roast the peppers (see the Notes section for details). When cooled, remove the charred skin. Near the top, carefully cut around the pepper and, remove and discard the top with the seeds mostly intact.
Stream a little olive oil into a pre-heated medium skillet. Add the turkey, separating with a spoon, onions, and 2 t Fajita seasoning. Cook until the turkey is nearly done. Add the raisins, chipotle pepper, and cinnamon and continue to cook until the turkey is thoroughly cooked. Stir in the pecans, rice, and about half of the cheese.
In a small bowl, beat the egg whites to stiff peaks. Add about 2 T flour and 2 t Fajita seasoning and mix to blend.
Stuff the peppers with the turkey mixture. If the mixture has cooled, “nuke” the stuffed peppers for a couple minutes to heat.
On a pre-heated and oiled griddle, ladle the egg white mixture into oblong “pancakes.” When slightly browned, turn the “pancakes” and, as the second side browns, wrap each pepper in an egg white “pancake.”
Serve warm with the remaining cheese, salsa, and low fat sour cream.
Variations – add a tablespoon or two of sliced black olives; use chicken stock instead of water when preparing the rice.
Note: I use the packaged “All Whites” egg product for this recipe – but didn’t get stiff peaks.