Pasta-Stuffed Chiles Rellenos

Pasta-Stuffed Chiles Rellenos

Chili peppers bring the heat to this orzo party.

Serves: 8 people

1 box orzo
2 cups homemade low-fat Alfredo sauce
2 cups tomato salsa
1 cup shredded Jack cheese
16 large poblano peppers
3 egg whites
2 cups crushed tortilla chips, baked, unsalted

Homemade low-fat Alfredo Sauce
1 tablespoon unsalted butter
1 clove garlic, minced
1 teaspoon grated lemon zest
2 teaspoons all-purpose flour
1 cup low-fat (2%) milk
2 tablespoons low-fat cream cheese
¾ cup grated Parmesan cheese
3 tablespoons chopped fresh parsley
salt and pepper to taste

1. Preheat oven to 350°F and line baking sheet with parchment paper
2. Bring a large pot of water to a boil; cook the pasta according to directions, drain
3. To prepare the Alfredo sauce, melt the butter in a skillet over medium heat
4. Add garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute
5. Add flour and continue stirring with a wooden spoon, about 1 minute
6. Whisk in milk stirring constantly, until just thickened, about 3 minutes
7. Add cream cheese and Parmesan cheese; whisk until melted, about 1 minute
8. Stir in the chopped parsley; season to taste with salt and pepper
9. Mix cooked pasta with Alfredo sauce, 1 cup of drained salsa and shredded cheese
10. Place poblanos on open flame or under broiler and char until blackened on all sides; put in bowl and cover with plastic wrap to steam
11.  Once cool peel away charred skin, make a slit in pepper and gently remove seeds
12. In a mixing bowl whip egg whites until foamy, just before soft peaks
13. Crush tortilla chips and place in bowl
14. Stuff cheese pasta into peppers (secure with toothpick if needed) dip into egg white, then tortilla crumbs and place on baking sheet
15. Bake 30 minutes, turning once half way through or until crispy
16. Spoon 2 tablespoons of salsa onto plate and top with 2 stuffed peppers per person

Photo Credit: Lou Manna

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