I had to write about chili rellenos. If you're in this part of the country, this is the time of year when the chiles are in full season. If I'm up at the family cabin in Pinetop, Arizona, near the New Mexico border, I'll see families from Hatch, NM, sitting on the back of trucks loaded high with chiles just begging to be brought home and enjoyed.
Hatch chiles are simply Anaheim chiles grown in Hatch; experts say they are the best tasting Anaheims grown.
If you've ever eaten chile rellenos (translation: stuffed chiles) in a Mexican restaurant, chances are, they're fried in way too much fat and filled with way too much cheese. I found this healthy chile rellenos recipe that is a little time intensive, but if you like to cook, it could become a favorite. The fatty fillings are replaced with ground turkey and quinoa, the health benefits of which which have been written about elsewhere in this blog.
If you're feeling really adventurous, here's a recipe for some mango-stuffed chile rellenos (photo above).
I could blabber on about the low-glycemic aspect of this meal, the antioxidants, remind you to use omega-3 eggs in your batter, blah-blah-nutritional-blah…but really, all I want you to do is make the rellenos, top them with some fresh salsa, enjoy your delicious creation…and then…see if you still feel like telling us it can't taste great to eat PCOS friendly?
Enjoy!