Grilled Chili Rellenos with Shrimp/low Fat
INGREDIENTS:
3 lg Tomatoes, diced
1 Onion, peeled and chopped
1/3 c Fresh cilantro, chopped
3 tb Fresh lime juice
2 Poblano peppers, grilled and
-chopped
1 ts Minced garlic
3 lg Tomatoes, diced
1 Onion, peeled and chopped
1/3 c Fresh cilantro, chopped
3 tb Fresh lime juice
2 Poblano peppers, grilled and
-chopped
1 ts Minced garlic
This salsa recipe is from a local grocery store's (HEB) newspaper ad. Grilling the poblano peppers gives it a nice smoky flavor. (If you would like directions on grilling the peppers email me, I don't want this to get much longer).
Combine all ingredients in a bowl and season with salt and pepper to taste. Refrigerate for 1 hour to blend flavors. Serve with your favorite Tex-Mex dish. (We layer "refried" beans between 2 low fat flour tortillas and a little FF or LF cheese, top with salsa and cut into triangles for a great quesadilla).
Combine all ingredients in a bowl and season with salt and pepper to taste. Refrigerate for 1 hour to blend flavors. Serve with your favorite Tex-Mex dish. (We layer "refried" beans between 2 low fat flour tortillas and a little FF or LF cheese, top with salsa and cut into triangles for a great quesadilla).