Chiles Rellenos

• 4 poblano chiles
• 1 tablespoon canola oil
• 1/2 small red onion, diced
• 2 medium zucchini, coarsely chopped
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground oregano
• 1/4 teaspoon garlic powder
• 1 (4-ounce) can fire-roasted tomatoes
• 1 (4-ounce) can green chiles
• 1 cup frozen corn
• 1 (2 second) spray nonstick cooking spray
• 1 cup low-fat Cheddar, shredded
• 1 cup tomato salsa

1. Place a wire rack over a burner on the stove.
2. Roast the poblanos on the rack and turn with tongs until blackened evenly.
3. Remove from heat and set aside.
4. Heat canola oil in a medium heavy nonstick saute pan over medium heat.
5. Add the onion and zucchini and saute until golden, about 5 minutes.
6. Add the cumin, oregano, garlic powder, tomatoes, green chiles and corn.
7. Continue to cook until the mixture is almost dry.
8. Meanwhile, use a paper towel to rub off the skins from the poblanos.
9. Make an incision on 1 side, and remove seeds and membranes from inside, while making sure to keep the poblano intact.
10. Heat a medium heavy nonstick saute pan over medium heat.
11. Lightly spray with canola cooking spray for 2 seconds.
12. Evenly stuff the 4 poblanos with the zucchini mixture and the shredded cheese.
13. Carefully place the stuffed poblanos in the heated saute pan and sear on each side for approximately 2 minutes, or until golden brown.
14. Serve warm with tomato salsa.

chiles, canola oil, red onion, zucchini, ground cumin, ground oregano, garlic, tomatoes, green chiles, frozen corn, lowfat, tomato salsa

Taken from www.foodnetwork.com/recipes/chiles-rellenos0.html (may not work)