CHIPOTLE CHORIZO PHYLLO WRAPPED CHILE RELLENOS

By Jaxson

Ingredients

• 12 oz al fresco Chipotle Chorizo Chicken Sausage, Fully Cooked diced 1/2"
• 8 fresh Anaheim Peppers
• 1 Cup white onion, chopped
• 10 Oz can Mexican stewed Tomatoes
• 1/2 Cup whole kernel sweet corn
• 1 Each Chili Peppers, jalapeno, fresh seeded and chopped
• 1/2 Teaspoon Herb, oregano, leaves, dried
• 1/2 Teaspoon Spice, cumin, seeds, ground
• 1 Each Garlic, cloves, fresh finely minced
• 1/2 Teaspoon Spice, pepper, black, ground
• 8 Ounce-weight Cheese, cheddar, low sod, shredded
• 16 Piece Phyllo Dough Sheets (13" X 18")
• 1 Each Cooking Spray, butter flvr, 1/3 sec spray

Details

Servings 1
Adapted from alfrescoallnatural.com

Preparation

Step 1

Turn oven broiler onto high. Place chiles on a foil lined baking sheet under the broiler and char the skin, do not burn the flesh. Using tongs, turn the chiles as necessary to evenly char, about 5 minutes total. Once they are done, remove them from the broiler and place them into a bowl. Cover tightly with plastic wrap and allow them to steam. Once slightly cooled, the skins will slip off. When skins are removed, make a lengthwise slit down each chile, being careful not to cut through both sides. Remove and discard the seeds and stems then set the chiles aside.
In a large skillet on medium high saute the onions, garlic and jalapeno for 6 - 8 minutes until tender. Add the al fresco chipotle chorizo slices, tomatoes, corn, oregano, cumin, and cilantro. Bring to a boil, then reduce heat simmer for 10 minutes to reduce, season with a black pepper to taste.
Place one sheet of phyllo on a flat surface. Coat lightly with cooking spray. Top with another sheet of phyllo and spray it also. Place one chile on the phyllo, parallel with the shorter edge, about 2 inches from the end. The phyllo should extend evenly beyond the top and bottom of the chile by about 1 ? inches or so.
Stuff chiles with 1/3 to 1/2 cup of the chorizo mixture, and top with 2 tablespoons of shredded cheese. Fold the top and bottom edges over the chile, then roll up the phyllo, like an egg roll. Use cooking spray to seal. Repeat with the rest of the chiles. Place the chiles seam side down on an ungreased baking sheet. Lightly coat each roll with cooking spray.
Bake on the center rack of a preheated 400 degree oven for about 15 minutes or until crispy and golden brown. Serve immediately.

Note: Chiles will vary in size, so you may have left over filling, which can be reheated and served over rice. Optional - garnish with salsa, non-fat Greek yogurt and diced green onions