Skinny Rellenos

Inspired by recent news stores about the high fat content of Mexican food, we decided to come with with a low-fat variation of chile rellenos. Our version, at only two grams of fat per serving, not only is far more healthy, it tastes wonderful, too.

The chiles are stuffed with a non-fat bean mixture that is flavored with onion slices and whole garlic cloves that have been grilled on a heavy cast-iron stove-top grill sprayed with mesquite-flavored nonstick cooking spray. After grilling, the onions and garlic are chopped and then cooked and mashed with the beans. Add just enough bean liquid to give the filling a consistency like mashed potatoes--moist but firm enough to spoon into the chiles.

To further reduce fat in the filling, we combined the beans with a combination of nonfat cheddar and Monterey Jack cheese. Spoon the beans atop the cheese in the chile. This helps to hold the cheese in the chiles. Press the edges of the chile into the beans to seal and arrange them seam-side down in the baking dish to keep them from opening and drying out during baking.

A custard made with egg substitute, nonfat milk, cumin and oregano is poured around the chiles and then the dish is baked just until the custard is set. The flavors come through and the textures are best when the custard is not too firm.

Sprinkle the remaining cheese over the top of the casserole immediately after removing from the oven and let stand a few minutes to melt.

Sprinkle each serving with a little chopped tomato, cilantro and green onion and serve.

BAKED CHILE RELLENOS 6 medium poblano chiles 1 (15-ounce) can black beans 1 medium onion, cut into 1/2-inch slices 2 cloves garlic Salt, pepper 3/4 cup nonfat Cheddar cheese 1/2 cup low-fat Monterey Jack cheese 1 cup nonfat egg substitute (equivalent to 4 eggs) 1 1/2 cups nonfat milk 1/4 teaspoon ground cumin 1/4 teaspoon oregano leaves, crushed 1/2 teaspoon salt 1/8 teaspoon cayenne pepper Chopped tomato Chopped cilantro Sliced green onions

Roast chiles over burner of gas stove or under broiler until blistered on all sides. Peel under cold running water. Make slit along 1 side of each chile and remove seeds. Do not remove stems. Set chiles aside. Drain beans, reserving liquid.

Spray stove-top grill pan or heavy iron griddle with mesquite-flavored non-stick cooking spray. Cook onion slices and garlic until tender and charred on all sides, then remove from grill pan and chop.

Place chopped onions and garlic in skillet sprayed with non-stick mesquite cooking spray. Add beans to skillet and fry, mashing, until pureed. Add enough reserved bean liquid, about 3 to 4 tablespoons, to make soft, yet spoonable, consistency. Season to taste with salt and pepper.

Toss together Cheddar and Jack cheeses. Put about 2 tablespoons cheese into each chile, then spoon about 2 tablespoons beans atop cheese and press cut edges of chile together.

Arrange stuffed chiles, cut side down, in 8x8-inch baking dish. Combine egg substitute, milk, cumin, oregano, salt and cayenne pepper. Pour over chiles. Bake at 350 degrees until custard is set, 30 to 40 minutes.

Sprinkle remaining 1/2 cup cheese over top of casserole at end of baking. Let stand until cheese melts. Sprinkle chopped tomato, cilantro and green onions to taste over top of each serving for garnish. Makes 6 servings.

Each serving contains about:

208 calories; 501 mg sodium; 10 mg cholesterol; 2 grams fat; 28 grams carbohydrates; 20 grams protein; 2.39 grams fiber.