Poblano enchiladas in green sauce

When I first started making this Mexican-style dinner, I lamented the fact that I still have baby weight to lose and so must watch my caloric intake closely. Cheese really seems like such a necessity on warm tortillas and refried beans.

But it doesn't have to be used in globs and globs to add a nice cheesy touch. So I decided to compromise and use a little cheese just to top the dish, instead of using it in the sauce or as part of the filling.

I made poblano enchiladas because I wanted to keep this meatless and give it a bit of a kick, and I left the cream out of the green sauce (those calories again) but reduced it and made sure it was packed with flavor.

Poblano enchiladas in green sauce (serves 4)

juice of 1 lime

a handful of fresh cilantro

a handful of fresh parsley

6 tomatillos, husked and quartered

1 jalapeno, seeded and chopped

1/2 large yellow onion, chopped

2 garlic cloves, chopped

4 green onions, chopped

1/4 teaspoon ground cumin

salt and pepper, to taste

1/2 cup water

1 teaspoon vegetable (or chicken-flavored) powdered broth

2 poblano peppers, seeded and cut into strips

2 egg whites, lightly beaten

flour for dredging

1 tablespoon olive oil

2 cups cooked rice (I used a wild rice blend)

4 large tortillas, any kind

half of a 14.5-ounce can of diced tomatoes

1 cup shredded cheddar cheese

1.) Combine the lime, cilantro, parsley, tomatillos, onion, jalapeno, green onions, garlic, cumin, salt, and pepper in a food processor, and process until smooth.

2.) Transfer the green sauce to a saucepan and add 1/2 cup water and broth and cook over medium heat for about 25 minutes, or until it's reduced by one-third.

3.) Meanwhile, dip the poblano strips into the beaten egg white, then dredge in flour. Heat the olive oil over medium heat, then fry the strips for a few minutes until they brown a little on both sides.

4.) Place the poblano strips and inside the tortillas, with a couple tablespoons of rice in each. Roll them up and put them in a non-stick baking pan.

6.) Sprinkle the tomatoes from the can on top of the enchiladas, then coat with the green sauce.

7.) Bake at 350 degrees for 20 minutes. Sprinkle the cheese on top and bake 10 minutes more.

8.) Serve with refried beans.

Coming a little later this week: Greek grilled vegetables over a puree of yellow split peas.