Lower Fat Chiles Chiles Rellenos Casserole
Elevate your weeknight dinner game with this flavorful and guilt-free Lower Fat Chiles Rellenos Casserole, a lighter spin on the classic Mexican dish. Packed with roasted poblano peppers, reduced-fat shredded cheese, and vibrant green chiles, this casserole is a creamy, cheesy delight without the heaviness. The addition of egg whites and nonfat milk keeps the dish light yet indulgent, while layers of charred peppers add a smoky, authentic depth of flavor. Perfectly baked to golden perfection, this easy-to-make recipe is ready in under an hour and serves six, making it ideal for family dinners or meal prep. Pair it with a fresh cilantro garnish for a burst of freshness. Enjoy a satisfying, healthier take on comfort food with this lower-fat casserole!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 6 whole Poblano peppers
- 2 cups Reduced-fat shredded Mexican blend cheese
- 4 large Eggs
- 3 large Egg whites
- 1 cup Nonfat milk
- 3 tablespoons All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 4-ounce can Canned diced green chiles
- 1 as needed Cooking spray
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with cooking spray and set aside.
Roast the poblano peppers over an open flame or under the broiler until the skins are blackened and blistered, turning frequently. Place the peppers in a plastic bag or bowl covered with a kitchen towel and let steam for 10 minutes.
Peel the charred skin off the peppers, remove the seeds, and cut them into halves or strips. Set aside.
In a medium mixing bowl, whisk together the eggs, egg whites, nonfat milk, all-purpose flour, baking powder, salt, and ground black pepper until smooth and well combined.
Layer half of the roasted poblano peppers in the bottom of the prepared baking dish. Sprinkle 1 cup of the reduced-fat shredded cheese evenly over the peppers.
Add the remaining poblano peppers on top and spread the drained diced green chiles evenly over the second layer.
Pour the egg mixture evenly over the peppers and cheese, ensuring it spreads out to cover everything.
Sprinkle the remaining 1 cup of cheese over the top.
Bake in the preheated oven for 30-35 minutes, or until the casserole is puffed and golden brown on top, and a knife inserted in the center comes out clean.
Allow the casserole to rest for 5-10 minutes before slicing. Garnish with fresh cilantro if desired, and serve warm.
Nutrition Facts
Calories |
226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 676 mg | 29% | |
| Total Carbohydrate | 15.9 g | 6% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 5.5 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 354 mg | 27% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 451 mg | 10% | |
*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.
