Farmer's Market Thursdays and Baked Chile Rellenos

I went to a great farmer's market in West End on Thursday and I am now starting another theme night....Farmer's Market Thursdays! I was so inspired by the beautiful vegetables that I bought that I made a whole meal based around them...and that is what I will do every Thursday.

That being said, I bought some lovely Poblano Peppers, and I love Chile Rellenos....but they are not good for the old waistline...so I found a baked version online and tweaked it...cannot remember the source, but it was this british guy who did the recipe via a video. Instead of just cheese I stuffed the Poblanos with my black beans ole (recipe link below) and a small bit of low fat cheddar...the egg white mixture when baked forms a crust, and adds more protein. That combined with the black beans makes for a healthy and filling meal.

Baked Chile Rellenos

1/2 recipe black beans ole: (save the remainder to make quesadillas)
http://skinnybitchininthekitchen.blogspot.com/2007/08/karens-black-beans-ole.html
1 recipe cilantro lime cream sauce (recipe to follow)
2 large Poblano Peppers
2 (1/2 inch thick) slices of low fat cheddar
flour for dusting
3 eggs, separated
2 T butter, melted but not hot
1/4 C cheddar jack, shredded
2 handfuls Doritos or tortilla chips, crushed (I used Jalepeno Popper Doritos)

Cilantro Lime Cream Sauce:
1 C low fat sour cream
juice and zest of 1 lime
1 jalepeno
handful fresh cilantro
1 clove of garlic, crushed
salt to taste

puree all ingredients in blender.

1. Roast Chiles in the oven under the broiler, set to high about 1-2 inches from the heat source, turning to char all sides...remove once entire pepper is charred and blistered. Place chiles (use tongs) in a paper bag and close. Allow to sweat 5 minutes. Preheat oven to 375 degrees F. While peppers are resting, start preparation of the black beans ole.

2. Peel outer burnt skin from chiles under running water. Make a 2-3 inch lengthwise slit in peppers (be careful not to cut all the way through...you just want an opening to stuff the peppers with. Open gently (I cannot stress this enough). Remove seeds and place about 1-2 Tbsp of cooled black beans ole in each pepper. Place cheese inside and close with wooden toothpicks or skewars. Dust chiles with flour. Beat egg whites on high until stiff peaks form. Gently fold in slightly beaten egg yolks and fold in melted butter (make sure it is not still hot or it will cook the eggs).

3. Spoon a coating of batter on bottom of greased glass pie plate or baking dish. Place stuffed chiles on batter. Spoon remaining batter over top of chiles. Sprinkle cheese on top and top with crushed doritos. Bake @ 375 degrees 17-20 minutes, until browned and eggs are set...broil if necessary. Serve with cilantro lime cream sauce.