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Full Online Book HomeLearning KitchenBeansandgrains - Red Beans & Eggplant Chilaquiles With Poblano Sayce
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Beansandgrains - Red Beans & Eggplant Chilaquiles With Poblano Sayce Post by :Norman Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3478

Click below to download : Beansandgrains - Red Beans & Eggplant Chilaquiles With Poblano Sayce (Format : PDF)

Beansandgrains - Red Beans & Eggplant Chilaquiles With Poblano Sayce

1 tbsp canola oil
1/2 med yellow onion, diced
1/2 orange bell pepper, seeded & minced
3 cloves garlic, minced
1 (14 oz) can plum tomatoes with juice, undrained
1 cup eggplant, diced
1 tsp dried Mexican oregano, crumbled
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/2 (15 oz) can red kidney beans, drained
4 (6 inch) soft corn tortillas, torn into strips
1/2 cup shredded low fat Monterey Jack, or cheddar cheese
Poblano Pesto (recipe below)

Preheat oven to 375°F.

In a large saucepan, heat oil over medium heat.

Add onions, bell pepper, and garlic and cook, stirring, until tender, about 5 minutes.

Add plum tomatoes and juice, eggplant, oregano, cumin, salt and pepper and bring to a simmer.

Cook until eggplant is tender, stirring occasionally, 12-15 minutes.

Cut tomatoes into smaller pieces as stew cooks.

Stir in beans during last 5 minutes.

Place a layer of tortilla strips on bottom of a 9" pie pan.

Cover with about 1/2 of eggplant mixture and 1/2 cheese.

Form another layer of tortilla strips; follow again with eggplant mixture and cheese.

Bake until cheese is bubbly, about 10 minutes.

Remove from oven and let stand 5 minutes before serving.

Garnish with poblano pesto, and sour cream if you wish (low fat or non-fat).

Makes 3-4 servings.

Per serving, 236 calories, 11g protein, 5g fat, 37g carbo, 7mg chol, 849 mg
sodium, 9g fiber

Poblano Pesto

2 cups peanut oil
4 lg poblano peppers
1 cup fresh cilantro leaves, loosely packed
1/4 cup roasted red peppers, peeled/seeded/diced
2 tbsp extra-virgin olive oil
1 tbsp fresh lime juice
1/4 tsp salt
1 cup pumpkin seeds, toasted

Heat oil in a medium skillet over medium-high heat.

Add poblano peppers and cook for 1 minute or less, just enough to blister them quickly on all sides; do not allow to blacken.

Using a pair of tongs, transfer them to a bowl and cover with a damp cloth or plastic wrap.

Set aside for 20 minutes to steam.

Remove skins, stems, and seeds and place peppers in a food processor along with cilantro.

Process until a rough paste forms.

Add roasted red pepper, olive oil, lime juice, salt and pumpkin seeds and process until smooth.

Makes 3 cups.

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