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Chile Rellenos Tartlets
A Mexican Asian fusion dish that uses gyoza wrappers
as tartlet shells then filled with a mixture of eggs, green chiles, sour
cream and Mexican oregano. Serve as fun little appetizers or serve 2
with a green salad for a light lunch or brunch. |
chile rellenos tartlet |
Makes: 12 tartlets |
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I N G R E D I E N T S |
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Vegetable oil cooking spray
1 pkg. (12 oz.) Dynasty Gyoza/Potsticker Wrappers, thawed if frozen *
2 large eggs
1/3 cup fat free sour cream
1/4 teaspoon Mexican oregano, crumbled
1 can (4 oz.) diced green chiles, such as Ortega |
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I N S T R U C T I O N S |
Preheat Oven: 400 F
Lightly spray inside of 12 regular size muffin cups with cooking spray.
Gently press a wrapper down into each cup to line bottom and about
1/2-inch up sides. Bake, uncovered for 5 minutes. Remove from oven.
(Wrap remaining wrappers securely and refrigerate for use another time.)
Meanwhile, combine eggs, sour cream and oregano in electric blender
container. Whir on high speed to mix. Stir in chiles. Spoon equal
portions into each wrapper lined muffin cup. Bake uncovered for 10
minutes, or until filling is set.
Remove from oven. Serve while hot. |
Nutrition
Per serving: 37 calories, 2 g protein, 1 g fat, 5 g carbohydrate, 69
mg sodium, 37 mg cholesterol.
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