Chile Relleno Casserole Lightened Up Slightly
Indulge in the bold, smoky flavors of roasted poblanos with this Chile Relleno Casserole Lightened Up Slightly—a healthier twist on a classic comfort food. This easy-to-make casserole layers fire-roasted poblano peppers, a creamy, protein-packed egg mixture, and a duo of reduced-fat cheddar and Monterey Jack cheeses, all topped with a zesty low-sodium enchilada sauce for extra flavor. By using skim milk, egg whites, and reduced-fat cheeses, this recipe delivers all the satisfying richness of a traditional chile relleno while keeping things a little lighter. Ready in under an hour, it’s perfect for weeknight dinners or as a crowd-pleasing brunch option. Serve it with a crisp green salad or refried beans to complete your meal, and savor the balance of indulgence and wholesome goodness! Keywords: chile relleno casserole, roasted poblano casserole, lightened-up casserole recipe, easy Mexican casserole, healthy comfort food recipe.
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Recipe Information
Ingredients
- 4 whole Poblano peppers (roasted, peeled, and seeds removed)
- 4 large Eggs
- 2 large Egg whites
- 0.5 cup Skim milk
- 1 cup Reduced-fat shredded cheddar cheese
- 1 cup Reduced-fat shredded Monterey Jack cheese
- 1 4-oz can Canned diced green chilies (drained)
- 2 tablespoons All-purpose flour
- 1 cup Low-sodium enchilada sauce
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- Nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish with nonstick cooking spray and set it aside.
Lay the roasted, peeled, and seeded poblano peppers flat in the prepared baking dish in a single layer.
In a medium bowl, whisk together the eggs, egg whites, skim milk, and flour until the mixture is smooth and well combined.
Add the salt, ground black pepper, and drained diced green chilies to the egg mixture and stir to incorporate.
Sprinkle half of the cheddar cheese and half of the Monterey Jack cheese over the layer of poblano peppers.
Pour the egg mixture evenly over the cheese and peppers in the baking dish.
Spread the low-sodium enchilada sauce evenly on top of the casserole, ensuring it covers the surface.
Sprinkle the remainder of the shredded cheddar and Monterey Jack cheeses on top of the enchilada sauce.
Bake the casserole in the preheated oven for 35–40 minutes, or until the egg mixture is set and the cheese is bubbly and golden.
Remove the casserole from the oven and let it sit for 5 minutes to allow it to set further before slicing.
Cut into six equal portions and serve warm. Pair with a fresh green salad or a side of refried beans for a complete meal.
Nutrition Facts
Calories |
1253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 888 mg | 296% | |
| Sodium | 3308 mg | 144% | |
| Total Carbohydrate | 70.5 g | 26% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 25.9 g | ||
| Protein | 103.7 g | 207% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1961 mg | 151% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2049 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
