*16 - (1 1/2-inch) onions
*1 - lean boneless sirloin, cut into 16 pieces
*16 - medium size fresh mushrooms
*2 - sweet red peppers, each cut into 8 pieces
*2 - sweet yellow peppers, each cut into 8 pieces
*1 - cup Red Chile Sauce, divided (see recipe below)
*1/2 - cup Burgundy or other dry red wine
*1 - cup nonfat sour cream
Garnishes: jalapeno peppers, kale leaves
- Cook onions in boiling water to cover 8 minutes, drain
- Alternate meat, onions, mushrooms, and the remaining vegetables on 8 (14-inch) skewers, place skewers in shallow dish.
- Combine 1/2 cup Red Chile Sauce and wine. Pour over kabobs, turning to coat. Cover and refrigerate 4 hours.
- Remove kabobs from marinade, discarding marinade. Place kabobs on a rack; place rack in boiler pan.
- Broil 5 1/2 inches from heat (with electric oven door partially opened) 8 to 10 minutes, turning occasionally.
- Combine sour cream and remaining 1/2 cup Red Chile Sauce. Serve with kabobs.
Garnish, if desired.
Yield: 4 servings.
Note: The Red Chile Sauce and sour cream mixture makes a spicy dip for raw vegetables or baked tortilla chips.
- Per 2 kabobs and 1/3 cup sauce:
Calories 372 ( 22%fat )
Fat 8.5g (2.6g saturated)
4 - ounces dried Anaheim chile peppers *
2 - cloves garlic, minced
1 - tablespoon vegetable oil
2 - tablespoons all-purpose flour
2 - cups water
1 1/2 - teaspoons ground cumin
3/4 - teaspoon salt
- Remove pepper stems and seeds. (Wear rubber gloves when handling peppers.) Cover peppers with boiling water; let stand 30 minutes. Drain, reserving 1 cup liquid.
- Position knife blade in food processor bowl; add peppers and reserved liquid. Process until smooth, stopping twice to scrape down sides. Set aside.
- Cook garlic in oil in a heavy saucepan until tender. Gradually stir in flour, and cook over medium heat, stirring constantly, until caramel colored (about 6 minutes). Gradually add 2 cups water, stirring constantly. Stir in pepper mixture, and cook until slightly thickened.
- Pour mixture through a wire-mesh strainer into a bowl, discarding solids. Return to saucepan; add cumin and salt, and cook over medium heat until thickened. Sauce may be refrigerated up to 3 days or frozen up to 3 months.
Yield: 2 3/4 cups