Stuffed Poblanos

We're having Mexican food tonight. I'm serving my shredded chicken tacos with these stuffed chilies. Mexican food doesn't have to be a million calories and heavy to taste authentic. Here's my version of a lighter chili relleno.

Serves 6-8

4 poblano chilies, halved lengthwise with ribs and seeds removed but stem left intact
1 cup cooked rice
1 cup frozen corn or 1 15 oz can of black beans that have been drained and rinsed
1 large onion, diced
3 cloves of garlic, minced
6 oz chorizo(I use a soy based product to make it lighter)
1 15 oz can of tomato sauce
1 8 oz can of tomato sauce
1 15 oz can of fire roasted tomatoes
1/3 cup fire roasted bell peppers
1/2 cup diced red onion
2 whole garlic cloves
4 tablespoons chili powder
2 tablespoon smoked paprika
1/2 teaspoon chipotle chili powder
1 teaspoon dried mexican sage
salt and pepper
olive oil
1 cup low-fat

shredded cheese

Preheat the oven to 425. Spray an oblong baking pan with cooking spray. Coat the bottom of a skillet with the oil. Heat the pan over medium/high heat and saute the onions and garlic. Add the chorizo and cook through. Add the corn, tomato, 8 oz can of tomato sauce, 2 tablespoons chili powder, 1 tablespoon smoked paprika, 1/4 teaspoon chipotle chili powder, 1/2 teaspoon mexican sage, salt and pepper. Cook until all is heated through and remove from the heat. In a food processor put the remaining can of tomato sauce, fire roasted tomatoes, red onion, garlic cloves, roasted red pepppers, salt and pepper, and the remaining spices. Process until you have a smooth sauce. Pour the sauce into the baking dish, Fill each poblano half with some of the rice filling. Nestle the chilies into the sauce in the baking dish. Top each half with some of the cheese. Cover the dish with foil and bake covered for 45 minutes. Remove the foil and bake 10-15 minutes more until the cheese has browned and the sauce has thickened slightly. Let cool 10 minutes before serving.