Feta-Chile Spread

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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2 poblano chiles
2 cups (8 oz.) crumbled feta cheese
1/2 cup plain fat-free yogurt
2 Tbsp. fresh lemon juice
4 pitas, each cut into 8 wedges


Preheat the broiler.

Place the chiles on a foil-lined baking sheet, and broil for 7 minutes or until the chiles arelightly blackened, turning after 3-1/2 minutes. Peel and make a lengthwise slit into each roasted chile; discard the stems and seeds. Chop the roasted chiles.

Place the cheese, yogurt and juice in a food processor and process until smooth. Spoon the cheese mixture into a medium bowl and stir in the chopped chiles. Chill for at least 1 hour before serving with pita wedges.

This spread is excellent on pita bread, toasted baguette slices or grilled vegetable sandwiches.

Recipe from Cooking Light Magazine, March 2004.