Healthier Grilled Chili Rellenos

Yet another favorite recipe of our which I've reworked to reduce the fat ~ we liked it just as well as the original. :)

Calories were trimmed substantially, and cholesterol elimated by using SOY cheese instead of cheese made from cow's milk. Believe me, I was skeptical about the taste, texture, and ablility of this cheese to melt.

I'm picky about cheese, I love "real" cheese.

Happily my apprehension was unfounded. This soy cheese cuts, tastes and melts just like cow's cheese!

I'm very particular about what we put into our bodies... here are the ingredients from the package of Soy cheese:

Tofu

milk protein

non-hydrogenated soy oil

natural flavor

sea salt

lactic acid

soy lecithin

It is worthy of recommendation even if you don't need to watch your calories or cholesterol intake, I love this product! 60 calories per 1 ounce portion,

(saturated fat .5%!) NO cholesterol. :)

It's a win-win situation if one is concerned about healthy issues related to dairy fats, or those who have a history of heart disease in their family.

I liked the mix of both cheeses in this dish as it replicates the original recipe quite successfully. (For eating alone, I liked the Mozzarella slightly more than the Cheddar. )

More good news ~it can be grated like cow's cheese, and can be frozen successfully without turned funky or watery.

I select either Poblano or Anaheim chilis ~ they vary with heat; I prefer the milder ones ~ ask the farmer or the produce person, usually he or she can advise you of the heat intensity of that particular lot.

After washing the chilis I slice into them as shown above, but not all the way through ~ then flip back the stem/cap portion and remove seeds and ribs. You can grate the cheese to stuff them, but I find it melts too quickly, (before the chili becomes slightly tender), so I cut the cheese and stuff each chili as shown above.

I like to secure the tops as shown below ~ it you insert the pick this way it will not prevent the chili from making contact with the hot grill.

Then they are brushed very lightly with olive oil and placed on a hot grill

(either outdoor or a grill pan on the stove top.)

I like the chilis to retain a little crispness, so I grill turning one or twice until the cheese is thoroughly melted.

I served them with steamed brown rice, and home made Salsa Cruda (fresh, uncooked salsa), you can use any favorite salsa.

This time I added some cubed avocado, too.

(Rich in beneficial Omega 3 and 6 fatty acids!)

This was one of my most successful recipe make-overs to date.

I hope if you try it you'll enjoy it, too.

Have a HEALTHY and DELICIOUS day! xo~m.