Vegetarian Chiles Rellenos

Vegetarian Chiles Rellenos

These Healthy Living chiles rellenos are perfect for meat-free Mondays, Tuesdays or any day you want vegetarian deliciousness.

Rated 5 from 1 votes

Prep Time

45M

Total Time

1H5M

Servings

10 servings

What You Need

1 Tbsp. oil

1 large onion , finely chopped

2 cloves garlic , minced

1 cup water

2 lb. red potato es (about 6), finely chopped

8 carrot s, finely chopped

2 small zucchini , finely chopped

1 can (8 oz.) tomato sauce

2 tsp. dried Mexican oregano

1 tsp. ground cumin

10 small roasted poblano chile s, peeled, deveined

1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese

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Instructions

1. Heat oil in large skillet on medium-high heat. Add onions; cook 5 min. or until crisp-tender, stirring frequently. Stir in garlic; cook 1 min. Add water, potatoes and carrots; cover. Cook 10 min.; stir in zucchini. Cook, covered, 5 min. or until all vegetables are tender. Stir in tomato sauce and seasonings; simmer 3 min.

2. Spoon into chiles; place in shallow baking dish. Cover.

3. Bake 20 min. Top with cheese; bake; uncovered, 5 min. or until melted.

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