Stuffed Green Chilies with Red-Pepper Sauce
  • 4medium-large Anaheim green chilies
  • 4 eggs
  • 1tablespoon nonfat milk
  • 1teaspoon canola oil
  • 2tablespoons diced onion
  • 2tablespoons canned diced green chilies, drained
  • Salt and pepperto taste
  • 1/2cup crumbled goat cheese
  • 1 avocado, peeled and diced
  • 18-ounce jar roasted red bell peppers, drained
  • 1/4cup low-salt chicken broth
  • 1/4teaspoon cumin
  • 10drops hot pepper sauceor to taste
  1. Place sauce ingredients in a blender and purée until smooth. Pour into a small pan and heat or place in a bowl and microwave until warm. (Sauce may be made ahead and refrigerated; warm before serving.)
  2. Preheat broiler. Place chilies on a baking sheet. Broil, turning often, until skins split and turn black, 5-8 minutes. Place chilies in a paper bag for 10 minutes. Remove skins, slit down the middle to create a pocket, and remove seeds. Keep warm. (If making ahead, refrigerate chilies; warm in a nonstick skillet or in microwave before serving.)
  3. Whisk eggs and milk in a small bowl. Heat oil in a nonstick skillet on medium-low heat. Add onions and sauté until opaque, about 3 minutes. Add diced canned chilies and eggs and scramble until eggs are soft-set. Season with salt and pepper and add goat cheese. Stuff whole chilies with egg mixture.
  4. Pour 1/4 cup warmed red-pepper sauce on each plate. Place stuffed chilies on sauce. Garnish with avocado.