Pasilla Relleno
- Preparing Time: 45 minutes
- Total Time: 45 minutes
- Served Person: 2
- 3 egg whites
- 1/4 cup diced red onion
- 1 whole egg
- 2 tbsp non-fat greek yogurt
- 2 large pasilla peppers
- 1 whole canned green chile diced
- 1/4 cup diced golden jubilee tomato
- 1/4 cup diced beefsteak tomato
- 1/4 cup diced fresh mushroom
- 1 tbsp cilantro/roasted onion evo
- 1/2 cup quesadilla shredded cheese
- 2 tbsp plain hummus
- 2 tsp cilantro flakes
- 2 tsp mccormick taco seasoning
- Carbohydrate 2.42185 g
- Cholesterol 105.75 mg
- Fat 2.58915 g
- Fiber 0.340000009536743 g
- Protein 8.7605 g
- Saturated Fat 0.78315 g
- Serving Size 1 1 Serving (94g)
- Sodium 117.97 mg
- Sugar 2.08184999046326 g
- Trans Fat 0.5065 g
- Calories 68 calories
PREPARING THE PEPPERS: Pre-heat the broiler, and place the peppers on a cooking sheet Put the cooking sheet about 4" from the broiling element Broil the peppers for about 15 minutes, turning several times to uniformly 'blister' the skin. Remove from the broiler and place the peppers in a covered pan, allow to cool for 15 minutes Cut off the stem end and remove the seeds If you wish, you may also remove the skin (I didn't bother) COOKING INSTRUCTIONS: Heat the EVO in a large skilletPut the mushroom, onion, tomatoes and green chile in the skillet and simmer for 10 minutes Scramble the egg, egg whites, hummus, and yogurt until fully blended Sprinkle Cilantro and Taco seasoning into the veggies and stir Stuff the peppers with Quesadilla cheese and place in the skillet on top of the veggies Pour the egg/hummus/yogurt blend over the peppers Cover the pan and cook until the eggs are firm Spoon onto plates (it defies a 'neat' presentation!) Top with a sprinkle of Paprika, Turmeric, and serve! If you like a bit more bite (I do), sprinkle your favorite hot sauce over the serving!
