RisaG 08-13-99 6:44
Eggplant & Red Bean Chilaquiles with Poblano Pesto
* Exported from MasterCook *
Recipe By : Risa Golding/Low Fat & Fast Mexican
Serving Size : 4 Preparation Time :0:00
Categories : Beans/Legumes/Pulses Low Fat
Vegetarian Days
Amount Measure Ingredient, Preparation Method
-------- ------------ --------------------------------
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.