Santa Fe Stuffed Chiles

• 3 medium poblano chiles (about 9 ounces)
• 1/3 cup grated Parmesan cheese
• 1/2 cup fresh corn kernels (about 1 ear)
• 1/2 cup finely chopped red onion
• 1/3 cup finely chopped plum tomato
• 1/4 cup dry breadcrumbs
• 1/4 cup chopped fresh cilantro
• 2 tablespoons plain nonfat yogurt
• 2 tablespoons reduced-fat mayonnaise
• 1 teaspoon chili powder
• 1/2 teaspoon pepper
• Vegetable cooking spray
• 6 teaspoons plain nonfat yogurt

1. Preheat oven to 375u0b0.
2. Cut chiles in half lengthwise; discard seeds and membranes.
3. Combine cheese and next 9 ingredients (cheese through pepper) in a bowl; stir well. Divide vegetable mixture evenly among chile halves. Place stuffed chiles on a baking sheet coated with cooking spray. Bake at 375u0b0 for 20 minutes. Spoon 1 teaspoon yogurt onto each chile half.

poblano chiles, parmesan cheese, fresh corn kernels, red onion, tomato, breadcrumbs, fresh cilantro, nonfat yogurt, mayonnaise, chili powder, pepper, vegetable cooking spray, nonfat yogurt

Taken from www.myrecipes.com/recipe/santa-fe-stuffed-chiles (may not work)