4meandthem
Half Baked
Not calorie free or even low calorie but lightened up a bit. I made it last night and was pretty happy with it.The chilies still had a little firmness to them too.
6 pablano chilies fired and skinned. I use a soldering torch to blacken and a clean kitchen scrubby to remoe the skin without overcooking the chilies.I leave the stem and remove the seed pod by slicing into the side.
Filling for the chilies:
2 cups Racho Fresco cheese crumbled
1 pound minus 1 cup sliced brown mushrooms crumbled to desired size.
1 big sprig fresh oregano chopped fine
salt and pepper
Stuff the chilies with above mixture and place in a casserole dish.
Top chilis with 2 15 oz cans of seasoned chopped tomatoes that have been drained of as much liquid as possible. I bet fresh toms would work just as well.
Sprinkle with mozzerella,remaining shrooms, and some crumbled cotija cheese.
Bake at 350 untill well browned
6 pablano chilies fired and skinned. I use a soldering torch to blacken and a clean kitchen scrubby to remoe the skin without overcooking the chilies.I leave the stem and remove the seed pod by slicing into the side.
Filling for the chilies:
2 cups Racho Fresco cheese crumbled
1 pound minus 1 cup sliced brown mushrooms crumbled to desired size.
1 big sprig fresh oregano chopped fine
salt and pepper
Stuff the chilies with above mixture and place in a casserole dish.
Top chilis with 2 15 oz cans of seasoned chopped tomatoes that have been drained of as much liquid as possible. I bet fresh toms would work just as well.
Sprinkle with mozzerella,remaining shrooms, and some crumbled cotija cheese.
Bake at 350 untill well browned