Most of this recipe can be made ahead, but you might want to try it on a morning when you have plenty of time. Serve with warm flour tortillas and spicy tomato juice.
Recipe Ingredient Details:
4 medium-large Anaheim green chilies
1 tablespoon nonfat milk
1 teaspoon canola oil
2 tablespoons diced onion
2 tablespoons canned diced green chilies, drained
Salt and pepper (to taste)
1/2 cup crumbled goat cheese
1 avocado, peeled and diced
1 8-ounce jar roasted red bell peppers, drained
1/4 cup low-salt chicken broth
1/4 teaspoon cumin
10 drops hot pepper sauce (or to taste)
Place sauce ingredients in a blender and purée until smooth. Pour into a small pan and heat or place in a bowl and microwave until warm. (Sauce may be made ahead and refrigerated; warm before serving.)
Preheat broiler. Place chilies on a baking sheet. Broil, turning often, until skins split and turn black, 5-8 minutes. Place chilies in a paper bag for 10 minutes. Remove skins, slit down the middle to create a pocket, and remove seeds. Keep warm. (If making ahead, refrigerate chilies; warm in a nonstick skillet or in microwave before serving.)
Whisk eggs and milk in a small bowl. Heat oil in a nonstick skillet on medium-low heat. Add onions and sauté until opaque, about 3 minutes. Add diced canned chilies and eggs and scramble until eggs are soft-set. Season with salt and pepper and add goat cheese. Stuff whole chilies with egg mixture.
Pour 1/4 cup warmed red-pepper sauce on each plate. Place stuffed chilies on sauce. Garnish with avocado.
Wed, 2012-07-11 13:52