Chile Rellenos

I know that whenever Ryan has a long day or a test he will, without fail, request Mexican dinner that night.  Since I grocery shop on Sundays for the entire week, I usually plan one Mexican night just in case this happens.   Well, like clockwork Ryan had a test last week and asked for Mexican.  When we go to Mexican restaurants Ryan often orders the Chile Rellenos, but they are not the healthiest because they are usually battered and fried.  Here is our healthier (and much better!) version of a them.

Directions:
Turn your broiler on high and place the rack on the second shelf.  Place whole pablono peppers under broiler for 15 minutes, turning half way through.

Meanwhile get the rest of the ingredients together, cleaned and chopped.  If you notice we bought Soy Chorizo (from Trader Joes) instead of regular Chorizo becuase it is less greasy and healthier.

Now take the chorizo out of it's casing and cook over medium heat in a pan for 5-8 min.  Add oil, chopped onion, jalapeno and corn for an additional 5 minutes.  Add garlic, tomatoes and cook 2-3 more minutes.  Lastly add cumin and Krazy Janes.

Now when you take the poblanos out of the oven let them cool for a few minutes so you can handle them.

 

*Optional: Take the skin off the peppers.

Now cut the top off, cut the pepper open and remove the seeds.  Place the peppers in an oven safe dish.

Place 1/4 of the chorizo yumminess in each pepper.  Now shred the cheese and put 1/4 cheese on top of that.  Place the dish in the over (still under broiler) until cheese is melted.

Serve these up with some Margaritas and it will make any test day or bad day better!