2 large green chilies
3/4 cup low fat whipped cottage cheese
1/4 cup finely chopped red onions
1/4 tsp smoked paprika
2 tbs chopped fresh cilantro
Salt to taste
Boil the green chilies in a pan and then turn off the heat. Cover the pan with a lid, leaving it to stand for ten minutes.
Drain the chilies and snip of their tips to fill the cavity.
Make a small slit in the chestnuts and boil for about ten minutes. Remove their shell and chop the chestnuts.
Place the whipped cottage cheese in a small bowl and add chestnuts, paprika, onion, cilantro and salt.
Stuff the cavity of the green chillies with the filling using a small spoon
Serve the stuffed green chilies alongside mango/peach salsa.
One stuffed chilly per person should be adequate as an appetizer.