Oven-Fried Poblano Rings

Oven-Fried Poblano Rings

adapted from Food Network

As with my other recipes using pure chile powder, you can substitute your favorite pure chile powder just not the chili powder which is actually a spice blend.

When I calculate my points for dredges and marinades, I measure what I start with and what remains in the dishes to determine how much I have used so I am not using points for dredging ingredients I did not consuming. I still has at least have of the dredge ingredient leftover so I only calculated as using 2 Tbsp. of flour and 3 Tbsp. of panko. It would have been difficult to just have exactly that amount and be able to adequately dredge the pepper rings.

Serve as a side with your favorite dipping sauce or a top your favorite burger.

served as a topping for the Grilled Chicken Burgers with Pasilla Aioli

Makes 2 servings                                                            3 WW pp / serving

1 fresh poblano chile
Cooking spray
1/4 cup flour
1/2 tsp. Kosher salt + more for seasoning
1 egg
6 Tbsp. plain breadcrumbs
1/2 ground guajillo chile powder

1. Preheat the broiler. 
2. Broil the poblano until the skin charred on all sides. 
3. Transfer to a plastic bag and allow to steam until cool enough to handle,  about 10 minutes. 
4. Preheat the oven to 475F.
5. Remove the skins and seeds, and then slice into 6 rings
6. Set up a dredging station by mixing together the flour and 1/2 tsp. salt in the first bowl; whisking the egg in the second bowl; and combining the panko and ground chile in the third.
7. Coat a baking rack with cooking spray and place on a foil lined baking sheet (for easy clean up).
8. Carefully drench the poblano rings in the flour; shake off any excess flour; soak in the egg wash; then cover with the panko mixture. 
9. Place the rings on the prepared baking rack; spray the rings with additional cooking spray.
10. Bake in preheated oven for about 18 minutes or until golden brown and delicious.
11. Season liberally with kosher salt when the first come out of the oven.

Enjoy!

Pasilla Aioli

Pasilla Aioli

adapted from Food Network

If you don't have pasilla chile powder use another pure chile powder such as ancho chile as opposed to chili powder which is actually a spice blend.

Use this aioli on your favorite burgers, sandwiches or as a dip for onion rings or oven fried poblano rings,

Makes about 1/4 cup                                                            1 WW pp / Tbsp.

3/4 Tbsp. pasilla chile powder
1 clove garlic
1/4 cup reduced fat mayonnaise
Kosher salt and freshly ground black pepper

1. Put the chile powder, garlic and mayonnaise in a small food processor and process until well combined.
2. Adjust seasoning with salt and pepper as desired.

Enjoy!

Chicken Chorizo Chili

Chicken Chorizo Chili

adapted from Rachael Ray Every Day October 2013 

Making your own ground sausage allow you to control the fat and calories. If using store bought recalculate the point value based on the brand you buy.

Makes: 3 servings   

0 WW Blue points per serving NOT including optional toppings

Cooking spray
1/2 lb. Homemade Chicken Chorizo or store bought
1/2  large onion, chopped
1/2 red, orange or yellow bell pepper, seeded and chopped
1/2 summer squash or zucchini, chopped
1 1/2 large jalapeno chile peppers, ribs and seeds removed, chopped
2 cloves garlic, sliced
Kosher salt and freshly ground pepper
1/2 Tbsp. ancho chile powder *

1/2 Tbsp. Guajillo chile powder *
1/2 Tbsp. ground cumin
1/2 Tbsp. ground coriander
1 cup chicken stock
1 (14.5 oz.) can diced fire-roasted tomatoes with juice
1 cup canned or frozen corn kernels, thawed if frozen
1/2 (14 oz.) can pinto beans, drained and rinsed
Chopped scallions, for garnish

Optional Toppings

Reduced fat cheddar cheese    1 WW Blue point / Tbsp.

Fat free sour cream                   0 WW Blue point / Tbsp.

Lime wedges                               0 WW Blue point / wedge

Cilantro Lime Sauce                  1 WW Blue point / Tbsp.

1. In a small pan coated with cooking spray, sauté the corn until lighted browned. Set aside.
2. In a soup pot coated with cooking spray, cook the chorizo and cook until browned, about 5 minutes.
3. Add the onion, bell pepper, yellow squash, jalapenos and garlic; season with salt and pepper. 
4. Partially cover and cook until the vegetables soften, about 10 minutes. 
5. Add the spices and stir 1 minute. 
6. Add stock, tomatoes, corn and beans. Simmer uncovered until the chili thickens, about 10 minutes.
7. Serve topped with scallions and any other optional toppings.

Enjoy!

* If you do not have the specific chile powders listed you can use your favorite chili powder.

Homemade Chicken Chorizo

Homemade Chicken Chorizo

adapted from Café Pascal's Cookbook

My family loves all types of sausages but when store bought they tend to have a lot of fat and calories. Taking traditional chorizo herbs and spices and mixing them with ground chicken breast significantly decreases the fat and calories.

Makes about 1 lb.                            0 WW Blue points / serving

1 3-inch cinnamon stick

5 whole cloves

3/4 tsp. cumin seeds

10 whole black peppercorns

1 Tbsp. ancho chile powder 

1 Tbsp. arbol chile powder

1/2 tsp. kosher salt

4 cloves, garlic, minced

3 dried ancho chile peppers, soaked in hot water for 20 minutes, and finely chopped

1/4 cup red wine vinegar

1/4 cup water

1 lb. ground chicken breast

1. Combine the cinnamon stick, cloves, cumin seeds, and peppercorns in a small dry skillet. Roast over medium heat, shaking frequently until fragrant, about 3 minutes.
2. Transfer to a spice grinder and pulverize.*
3. Put spice mixture, ancho chile powder, arbol chile powder, salt, garlic, chopped ancho chile peppers, red wine vinegar and water in a small food processor. Run until a paste forms.
4. Place the ground chicken breast in a large bowl and add the paste. Combine thoroughly.
5. Use as you would fresh pork chorizo in any recipe.

Enjoy!

* If you don't have a spice grinder you can use a mortar and pestle.