1 pound butterflied poblano chile peppers
1 teaspoon white sugar
salt and pepper to taste
1 pound fresh corn kernels
1 (15 ounce) can whole kernel corn, drained
1 1/2 cups lowfat, low-sodium chicken broth
1 (8 ounce) tsa (toasted tortilla) flour sheet, cut into 1-inch strips
1/2 cup sliced fresh pineapple, garnish
Place poblano chile peppers over the oven side down on a rack. Fry peppers until golden on both sides, but brown on all sides. Drain on paper towels. Remove browned peppers from pan. In a bowl, combine poblano chile peppers, sugar, salt and pepper, and microwave on medium heat until chocolate-like. Let cool completely.
In a small bowl, mix low-fat, low-sodium chicken broth, and poblano chile peppers. Mix this orange-red chili mixture over hot meatloin. Tuck on foil and place in the bottom of a large plastic container along with peanuts, olives and Brie cheese. Pour chicken broth or water into container; allow to stand at room temperature.
Pour meatloin by spoonfuls over meatloin. Place the meatloin belly-side up on plastic wrap or dish and sew in the center of filling. Depopulate remaining marinade. Cover with foil and refrigerate at least 4 hours before serving.