Ingredients :
2 fresh poblano chilies
1 small onion, diced
1 clove garlic, finely chopped
2 cups frozen corn kernels
2 tbsps. cilantro
1/4 tsp. salt
1/4 tsp. pepper
nonstick cooking spray
Method :
1. Preheat oven to 500 degrees.
2. Rinse poblano chilies and prepare baking sheet with aluminum foil.
3. Place on baking sheet and roast, occasionally turning until skin has completely blistered.
4. Immediately place chilies between damp, clean kitchen towels and set aside.
5. In a skillet sprayed with nonstick cooking spray, sauté onions and garlic until onions are translucent.
6. Add frozen corn kernels and continue to warm about 10 minutes.
7. Meanwhile, remove chilies from towel and peel off outer skin.
8. Remove stem and seeds.
9. Chop chilies into small pieces.
10. Add chilies, cilantro, salt and pepper to corn mixture and heat for about five minutes more.
11. Serve warm or cold.
Serving Size : 8 servings.
Nutritional values:
Calories 45,
Total fat 1g,
Cholesterol 0 mg,
Sodium 69mg,
Fiber 1g,
Carbohydrates 8g.
Points 2.
Source: Low Fat Cook Book
