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Full Online Book HomeLearning KitchenVegetables - Eggplant And Red Bean Chilaquiles With Poblano Pesto
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Vegetables - Eggplant And Red Bean Chilaquiles With Poblano Pesto Post by :newuser Category :Learning Kitchen Author :Unknown Date :March 2012 Read :993

Click below to download : Vegetables - Eggplant And Red Bean Chilaquiles With Poblano Pesto (Format : PDF)

Vegetables - Eggplant And Red Bean Chilaquiles With Poblano Pesto

1 tbsp. canola oil
1/2 medium yellow onion, diced
1/2 orange bell pepper, seeded and 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 large 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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