Low Fat Chili Relleno
Experience all the bold flavors and comforting textures of traditional chili relleno—with a healthy twist! This Low Fat Chili Relleno recipe transforms the classic dish into a guilt-free delight by roasting poblano peppers and stuffing them with a protein-rich blend of black beans, sweet corn, and aromatic spices. Topped with fluffy egg whites and a light layer of low-fat shredded cheese, this dish is baked to golden perfection for a satisfying yet calorie-conscious meal. Perfect for busy weeknights, it’s ready in under an hour and pairs beautifully with a fresh salad or tangy salsa. With wholesome ingredients and reduced fat, this recipe is a flavorful way to indulge in Mexican-inspired cuisine without compromise!
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Recipe Information
Ingredients
- 4 large Poblano peppers
- 1 cup Low-fat shredded cheese (Mexican blend or cheddar)
- 1 cup Black beans, canned (drained and rinsed)
- 0.5 cup Corn kernels, fresh or frozen
- 0.5 cup Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 whites Egg whites
- 1 spray Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Line a baking sheet with aluminum foil and place the poblano peppers on it. Roast the peppers in the preheated oven for about 15-20 minutes, turning occasionally, until the skins are blistered and slightly charred.
Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap and let them steam for about 10 minutes to loosen the skins.
While the peppers are cooling, prepare the filling. In a medium skillet over medium heat, coat with non-stick cooking spray and sauté onions and garlic for about 3 minutes until they are softened and fragrant.
Add black beans and corn to the skillet. Season with cumin, chili powder, salt, and black pepper. Stir well and remove from heat.
Peel the skin off the cooled poblano peppers. Make a lengthwise slit down each pepper and remove the seeds and membranes carefully, keeping the peppers intact.
In a bowl, beat the egg whites until soft peaks form. This will be used to create a fluffy texture when baked.
Stuff each pepper with the black bean and corn mixture. Divide the low-fat shredded cheese evenly among the peppers, placing the cheese over the filling.
Lightly coat a baking dish with non-stick cooking spray. Carefully arrange the stuffed peppers in the dish.
Spoon or pipe the beaten egg whites over the stuffed peppers, covering the top and sides lightly.
Bake in the preheated oven for 20 minutes until the cheese is melted, and the egg whites are set and lightly browned.
Let cool for a few minutes before serving. Enjoy your low-fat chili relleno with a fresh salad or salsa on the side.
Nutrition Facts
Calories |
215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.9 g | 5% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 626 mg | 27% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 4.7 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 612 mg | 13% | |
*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.
