Chilies Rellenos,light Recipe

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Ingredients

Directions

Step #1 Use tomatoes held at about room temp until they're bright red.
Step #2 With the tip of a knife, core tomatoes.
Step #3 Coarsely chop (makes about 2-1/2 c); set aside.
Step #4 Fill a large saucepan 3/4 full with water; bring to a boil.
Step #5 Add pasta, boil until tender but firm, about 7 mins.
Step #6 Drain in a colander or strainer; place this in a large bowl.
Step #7 Cover to keep warm.
Step #8 In a medium skillet over med-heat/flame, heat oil until hot.
Step #9 Add onion; cook, stirring every once in awhile, with a wooden spoon until onion is crisp-tender; about 4 to 5 mins.
Step #10 Add franks, corn, chili powder & reserved tomatoes; cook, until sauce has thickened, stirring every once in awhile, about 6 to 7 mins.
Step #11 Spoon tomato mixture over pasta; toss to coat.
Step #12 Serve hot.
Step #13 Yield: 4 portions.
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