Preheat oven to 350°F.

Spray a small baking dish with cooking spray. In a medium bowl, combine filling ingredients. Mix well.

Re-hydrate chiles in boiling water. Drain and dry off with paper towels. Discard seeds and ribs but be careful to keep chiles in one piece.

Dry out the insides of the chiles with paper towel. Stuff with 1-2 tbsp filling mixture. Place carefully in prepped baking dish. Do this to remaining chiles and filling mixture. When finish filling, top with bbq sauce and sprinkle with a bit of cheese.

Bake at 350°F for 15 minutes until cheese is melted and sauce is bubbly.

Serves 2 (2 chile rellenos per person). Serve with salad for Level 1 Somersizing or if on a low carb plan. If not on any plan, then serve with some refried beans and some mexican rice.

NOTES : Risa's notes:

* If you do not have a recipe for vegetarian bolognese sauce (basically a pasta sauce that has some minced cooked mushrooms and other vegetables but not carrots, in it. It is all ground up together and heated), use a chunky pasta sauce that has no sugar in it (Ragu makes a sauce that says Sugar-Free on it but does have a couple of grams of sugar in each serving somehow). There is a recipe for Vegetable Bolognese Sauce in the Tra Vigne Seasons Cookbook by Michael Chiarello. It is part of another recipe and makes far too much for one dish.

From: RisaG.
FOR PERSONAL USE ONLY. RIGHTS RESERVED.
Posted By: RisaG, Via: Chile Head Mailing List
Post Date: Thu, 6 Feb 2003