Low Fat Chile Relleno
Savor the bold flavors of traditional Mexican cuisine with a healthy twist in this Low Fat Chile Relleno recipe! Perfectly roasted poblano peppers are stuffed with a creamy blend of reduced-fat Monterey Jack cheese and nonfat Greek yogurt, offering all the indulgence with none of the guilt. Coated lightly in seasoned flour and egg whites, these baked rellenos achieve a golden, crispy exterior without the need for deep frying. Garnished with freshly chopped cilantro and a squeeze of zesty lime, this lighter take on a classic dish is ideal for weeknight dinners or special occasions. With just 15 minutes of prep time, this recipe is as quick and easy as it is delicious! Keywords: low-fat chile relleno, baked chile relleno, healthy Mexican recipes, stuffed poblano peppers, easy dinner ideas.
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Recipe Information
Ingredients
- 4 whole poblano peppers
- 1 cup reduced-fat Monterey Jack cheese, shredded
- 0.5 cup nonfat Greek yogurt
- 3 large egg whites
- 0.25 cup all-purpose flour
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- cooking spray
- 2 tablespoons cilantro, chopped
- 4 pieces lime wedges
Instructions
Preheat your oven to 375°F (190°C).
Line a baking sheet with aluminum foil. Place the poblano peppers on the sheet and roast them under the broiler for about 2-3 minutes on each side, or until the skin is charred and blistered.
Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let the peppers steam for about 5 minutes. This will make it easier to peel the skins.
Once steamed, peel the charred skins off the peppers. Make a small slit along the side of each pepper and gently remove the seeds, being careful not to tear the peppers apart.
In a medium bowl, combine the shredded cheese and nonfat Greek yogurt. Mix well until smooth.
Stuff each pepper with an equal amount of the cheese mixture.
In a separate bowl, whisk the egg whites until they are slightly frothy.
Place the all-purpose flour on a plate and season it with salt and ground black pepper.
Dip each stuffed pepper into the egg whites, allowing excess to drip off. Then roll them in the seasoned flour, coating evenly.
Lightly coat a baking dish with cooking spray and place the stuffed peppers in the dish. Spray the tops of the peppers lightly with cooking spray to help them brown.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and the tops of the peppers are golden brown.
Serve immediately, garnished with chopped cilantro and lime wedges for squeezing over the top.
Nutrition Facts
Calories |
669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 2162 mg | 94% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 22.3 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 997 mg | 77% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1560 mg | 33% | |
*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.
