Cheese and Onion Enchiladas with Tomatillo-Green Chile Sauce

Cheese and Onion Enchiladas with Tomatillo-Green Chile Sauce

adapted from Bon Appétit - July 2001

Cheese and delicious... these enchiladas are moderately spicy. Adjust your heat level by adjusting the amount of poblanos or canned chiles. 

Block cheese that is shredded as needed tends to melt more evenly that pre-shredded due to the stabilizers that are used to prevent it from clumping. 

Don't have Colby Jack, use Monterey jack, cheddar or the pre-shredded Mexican cheese blend. Reduce the WW points by using reduced fat cheese.

Pictured with Easy Baked Chicken Cheese Enchiladas

Makes 2 servings                                                              11 WW pts. / serving

6 oz. tomatillos, husked, rinsed, quartered
1/2 cup + 2 Tbsp. water
1 Tbsp. minced seeded jalapeño chilies
6 garlic cloves
1 1/4 cups chopped scallions, divided
2 poblano peppers, roasted and chopped or 1/4 + 2 Tbsp. canned green chiles
6 large spinach leaves
4 corn tortillas
1 cup shredded Colby Jack cheese
Cooking spray

1. Bring tomatillos, water, jalapenos and garlic to boil in a saucepan; Reduce heat to medium-low, cover and simmer until tomatillos are soft, about 15 minutes.
2. Transfer mixture to blender; add 1 cups of green onions, green chilies, and spinach and puree. 
3. Season the sauce  to taste with salt and pepper; Place sauce in a wide bowl.
4. Preheat oven to 350°F.
5. Coat a baking dish with cooking spray.
6. Dip a tortilla into the sauce;  Top with about 2 Tbsp cheese, and 1 Tbsp green onions.
7. Roll up tortilla; Place seam side down in prepared dish. 
8. Repeat with remaining tortillas, sauce, cheese, and onions.
9. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese. 
10. Bake until cheese melts, about 15 minutes.

Enjoy!

Cheeseburgers with Charred Green Chiles and Onions

Cheeseburgers with Charred Green Chiles and Onions

adapted from Bon Appetit©

Kicking off  the unofficial start of grilling season with burgers.

Ground turkey would make a fine substitute for beef in these Southwest-style burgers.

Makes 2 servings + extra sauce  

2 WW pts for cheeseburger + 1 WW pts / Tbsp. sauce

1/4 cup mayonnaise
1/4 cup Barefoot Contessa's BBQ sauce or your favorite BBQ sauce
2 4 oz. lean beef patties
1/2 tsp. Montreal Steak seasoning

2 1/2-inch-thick onion slices
Cooking spray
1/2 poblano chiles

Kosher salt and freshly ground black pepper

2 thin slices American cheese

1. Whisk mayonnaise and barbecue sauce in small bowl to blend: Cover and chill.
2. Prepare barbecue (medium-high heat). 
3. Thread the onion slices on a metal skewer horizontally.
4. Coat the onion slices and chile lightly with cooking spray. 
5. Transfer onions and chile to barbecue
6. Grill onions until softened and browned, about 5 minutes per side. 
7. Remove skewers from onions. Chop onions; transfer to small bowl. 
8. Char chiles until blackened; Place in plastic bag for about 10 minutes before peeling, seeding and chopping
9. Add chopped chiles to the onions; Season to taste with salt and pepper.
10. Season the beef patties with the Montreal Steak Seasoning.
11. Grill burgers until cooked to desired doneness, about 4 minutes per side for medium. Top each burger with 2 cheese slices during last minute of cooking. 
12. Divide chile-onion mixture among rolls; Place cheeseburgers on top of the chile-onion mixture. 
13. Serve, passing the sauce.

Enjoy!

Grilled Chicken Burgers with Pasilla Aioli

Grilled Chicken Burgers with Pasilla Aioli

adapted from Food Network

This recipe takes some time to make but it is well worth it in the end.

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.

Makes 2 servings                                                                7 WW pp / serving

1/2 pounds ground chicken breast
Cooking spray
1 1/2 Tbsp. finely chopped onions
1 clove garlic, finely minced
1/3 beaten egg (eyeball it)
1 Tbsp. panko breadcrumbs
1/3 tsp. crumbled dried oregano
1/3 tsp. fresh thyme leaves, finely chopped
2 Tbsp. Pasilla Aioli
4 Tbsp. reduced fat Mexican blend cheese

1 tsp. crushed red pepper
6 Oven fried poblano rings

2 Tumaros wraps or your favorite low carb wrap, lightly toasted
Favorite burger toppings - lettuce, tomato, onion, caramelized onion, pickles ...

1. Preheat a grill or grill pan.
2. In a sauté pan coated with cooking spray, cook the onions and garlic and until translucent, about 4 minutes. Remove from the heat. and allow to cool.
3. In a mixing bowl, combine the egg, panko, oregano and thyme.
4. Add the chicken and cooked onion and garlic mixture to the bowl and gently combine.
5. Form into 2 patties.
6. Grill the patties until fully cooked, about 5 minutes per side. 
7. Divide the cheese and crushed red pepper between the burgers and allow the cheese to melt.
8. Serve on a wrap with some Pasilla Aioli. 
9. Top each burger your favorite burger toppings and 3 Poblano Rings.

Enjoy!

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!

Skillet Poblano Corn

Skillet Poblano Corn

adapted from Weight Watchers' Five Ingredient 15 Minute Cookbook (2006)

The poblano pepper adds a mild spiciness to the corn.

Makes 3 servings                                                     0 WW Blue points / serving

Cooking spray

2/3 cup chopped poblano pepper

2 cups canned or frozen corn, thawed

Kosher salt & Freshly ground pepper

1. In a skillet coated with cooking spray, sauté the poblano until tender, about 3 minutes.
2. Add the corn and cook until heated through.
3. Season to taste with salt and pepper.

Enjoy!

Chicken Tenders with Poblano Cream Sauce

Chicken Tenders with Poblano Cream Sauce

adapted from Gourmet August 2002

Poblanos are a mild chile pepper. They are a larger pepper even larger at times than a bell pepper with a pointy tip.

Makes 2 servings                                                1 WW Blue points / serving

2 poblano chiles

1 lb. chicken tenders

Cooking spray

1 medium onion, halved and cut into thin strips

1/4 cup fat free sour cream

1. Preheat the broiler and roast the poblanos on all sides until blistered about 10 minutes.
2. Transfer the chiles to a plastic bag and let steam for about 10 minutes.
3. Peel off the skins and discard stems and seeds.
4. Rinse and cut into 1/4 inch strips.
5. Preheat the oven to 425F.
6. In an oven-proof skillet coated with cooking spray, brown the chicken tenders on all sides.
7. Place the pan in the oven and cook for an additional 8-10 minutes or until the chicken is cooked through.
8. Remove the pan from the oven and place chicken in a bowl and cover to keep warm.
9. Add some additional cooking spray to the pan and add the onion. Cook for 5-7 minutes.
10. Add the poblanos and cook until they aare heated through, about another 5 minutes.
11. Add sour cream and cook stirring until cooked through. Do not let it boil.
12. Season the sauce with kosher salt and freshly ground pepper to taste.
13. Serve the chicken with sauce.

Enjoy!

Chicken Enchilada Stuffed Poblanos

 Chicken Enchilada Stuffed Poblanos

adapted from Rachael Ray

There was a lot more filling than I could stuff into the poblanos so I put the leftover in ramekins and cooked it along with the peppers.

Makes 2 servings                            4 WW Blue points / serving

1/2  cup shredded cooked chicken

1/2 cup canned black beans, drained and rinsed

1/2 cup canned or frozen corn, thawed if frozen

1/4 cup + 2 Tbsp. green enchilada sauce

1/4 +2 Tbsp. fat free shredded cheese

2 1/2 tsp Penzeys taco seasoning or your favorite sugar-free taco seasoning

2 large poblano peppers

0.4 oz. baked tortilla chips, crushed

3 Tbsp. reduced fat Mexican cheese blend

1. Preheat the oven to 400F.
2. In a bowl combine the chicken, beans, corn, enchilada sauce, fat free cheese and taco seasoning. Mix to combine.
3. While keeping the stem intact, cut a trip from the top of the poblano. Remove the seeds.
4. Stuff with the chicken mixture.  Place in a baking pan coated with cooking spray.
5. If you have extra filling, divide it between 2 ramekins and put in the baking pan.
6. Bake in the preheated oven for about 20 minutes. The chiles should be tender and the filling beginning to brown.
7. Top each poblano and ramekin with the reduced fat Mexican cheese and baked tortilla chips.
8. Return to the oven for an additional 5 minutes or until the cheese is melted.
9. Serve with salsa and fat free sour cream.

Enjoy!

Make Your Own Skillet Taco Wraps

 Make Your Own Skillet Taco Wraps

adapted from Food Network

A few people on a WW Facebook page recommended Tumaro's wraps an an alternative to tortillas. There are a variety of different flavors and only 1-2 WW Blue points per wrap. We loved them and they are readily available at our local Giant supermarket.
It would also be good with ground turkey breast.

Makes 2-3 servings                    1 WW Blue point / serving

Cooking spray                                                            

1/2 onion, chopped

1/2 bell pepper, chopped

1/2 poblano pepper, chopped

3/4 lb. ground chicken breast

1 Tbsp. chili powder

1/2 tsp. kosher salt

1/4 tsp garlic powder

1/4 tsp garlic powder

1/4 tsp dried oregano

1/4 tsp ground cumin

1/4 tsp crushed red pepper flakes

1/4 tsp. paprika

1/8 tsp. cayenne pepper

1/2 (14.5 oz.) can fire-roasted tomatoes

1/2 cup kernel corn

1/4 cup canned black beans, drained

2-3 Tumaro Low Carb Wraps

Garnishes

Minced scallions

Fat free cheddar cheese (0 points if you use less than 1/4 cup)

Fat free sour cream (0 points if you use less than 1 2/3 tsp)

Lime wedges

Fat free salsa

1. In a skillet coated with cooking spray, cook the onion, bell pepper and poblano pepper until softened, about 5-6 minutes. 
2. Add the ground chicken breast and cook until it is no longer pink, about 8-10 minutes. Break apart the chicken while it is cooking.
3. Add the chili powder, salt, garlic powder, onion powder, oregano, cumin, red pepper flakes, paprika, and cayenne. Stir to combine. 
4. Add the the tomatoes, corn and black beans. Bring to a simmer. Reduce the heat to low and simmer until the mixture thickens slightly, about 8-10 minutes.
5. Serve from the pan with the garnishes on the side and 1 wrap per serving.

Enjoy!

Bucatini with Chicken, Poblano & Prosciutto

Bucatini with Chicken, Poblano & Prosciutto

adapted from epicurious.com

We were in need of a splurge day. This is one of our favorite paste recipes.

You will have extra garlic oil and cooked garlic. Reserve for another recipe.

Makes 2 servings                        13 WW Blue points / serving

1/4 cup olive oil

1/4 cup minced garlic

6 ounces bucatini, cooked according to package directions

3/4 lb. boneless, skinless, chicken breast, cut into bite size pieces

1 poblano chile, cut into matchstick size pieces

1 medium tomato, seeded and diced

1/4 cup thinly sliced basil

2 ounces prosciutto, chopped

Salt & Freshly ground pepper, to taste

2 tsp grated Parmesan cheese

1. Heat the olive oil in a small skillet over medium heat.
2. Add the garlic and saute until lightly browned, about 5 minutes.
3. Strain into a small container. Reserve the garlic oil and the garlic.
4. Saute the chicken in a tablespoon of the reserved oil for about 5 minutes.
5. Add the poblano, tomatoes 2 Tbsp basil and 1 Tbsp cooked garlic and saute until chicken is cooked through and poblanos are tender crisp.
6. Add the pasta and prosciutto and toss to coat. Season with salt and pepper to taste.
7. Serve and top each serving with a Tbsp of basil, a tsp each of the remaining garlic and Parmesan cheese.

Enjoy!