Low Sodium Chili Relleno
Discover the bold flavors of this *Low Sodium Chili Relleno*, a lighter take on the classic Mexican favorite that's perfect for those watching their sodium intake. This recipe spotlights smoky, oven-roasted poblano peppers stuffed with a creamy blend of reduced-fat Monterey Jack and cream cheese, elevated with zesty lime juice, fresh cilantro, and warming spices like cumin and garlic powder. A fluffy whole wheat flour-and-egg batter encases the peppers, creating a golden, crispy exterior with a fraction of the sodium found in traditional versions. Prepared in under 1.5 hours, this wholesome, heart-healthy dish is ideal for a flavorful, satisfying dinner. Serve these Chili Rellenos warm, garnished with fresh cilantro or a sprinkle of lime juice, to impress your family or guests with a guilt-free indulgence.
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Recipe Information
Ingredients
- 4 whole Poblano peppers
- 1 cup Reduced fat Monterey Jack cheese, shredded
- 0.5 cup Reduced fat cream cheese, softened
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 0.25 cup Fresh cilantro, chopped
- 1 tablespoon Fresh lime juice
- 4 large Eggs
- 0.5 cup Whole wheat flour
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat the oven to 375°F (190°C).
Place the poblano peppers on a baking sheet and roast them in the preheated oven for about 10-15 minutes, turning occasionally, until the skins are charred and blistered.
Transfer the roasted peppers to a bowl and cover them with a kitchen towel, allowing them to steam for about 10 minutes to make peeling easier.
Meanwhile, in a large bowl, mix the reduced fat Monterey Jack cheese, reduced fat cream cheese, garlic powder, ground cumin, fresh cilantro, and lime juice until well combined.
Gently peel the skins off the cooled peppers, then make a small slit down the side of each pepper and remove the seeds.
Stuff each pepper with the cheese mixture, being careful not to overfill, and gently place the stuffed peppers in a baking dish.
Separate the eggs, placing the yolks in one bowl and the whites in another.
Beat the egg whites until stiff peaks form, then gently fold in the egg yolks one at a time, followed by the whole wheat flour and black pepper.
Heat the olive oil in a large skillet over medium-high heat.
Carefully dip each stuffed pepper into the egg batter, coating it completely.
Place the coated peppers in the hot skillet and cook until golden brown, about 3 minutes on each side, then transfer them back to the baking dish.
Bake the peppers in the oven for an additional 25-30 minutes, or until the cheese is bubbly and the batter is golden.
Remove from the oven and let them cool slightly before serving.
Serve warm, garnished with additional cilantro or a squeeze of lime if desired.
Nutrition Facts
Calories |
1502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.1 g | 118% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 868 mg | 289% | |
| Sodium | 1566 mg | 68% | |
| Total Carbohydrate | 90.0 g | 33% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 23.1 g | ||
| Protein | 79.9 g | 160% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1117 mg | 86% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2028 mg | 43% | |
*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.
