Chili Rellenos
Enjoy a favorite Mexican dish with fewer calories and less fat. Evaporated skim milk works well as a substitute for cream in this recipe.
Ingredients
- 8 oz evaporated skim milk
- 2 eggs
- 1/3 cup flour
- 12 oz green chili peppers, whole (three 4-ounce cans)
- 6 oz reduced fat cheddar cheese, grated, divided
- 6 oz reduced fat Monterey Jack cheese, grated, divided
- 1 cup tomato sauce, (one 8-ounce can)
Directions
- Preheat over to 350°F (175°C).
- In a medium bowl, beat evaporated skim milk with eggs and flour until smooth.
- Split open chiles; set aside.
- Mix jack and cheddar cheeses together. Reserve 1/2 cup (115g) of cheese for topping.
- In a 1 1/2 quart (1.5L) casserole dish, alternate layers of chiles, cheese and egg mixture. Slowly pour tomato sauce on top and sprinkle with the reserved cheese. Bake for approximately 1 1/4 hour.
Nutrition Facts
Calories 454
Calories from Fat 226 (50%)
(38%)Total Fat 25g
(73%)Saturated Fat 15g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
(64%)Cholesterol 192mg
(55%)Sodium 1311mg
(18%)Potassium 613mg
Total Carbohydrate 24g
(11%)Dietary Fiber 3g
Sugars 3g
Sugar Alcohols 0g
(68%)Protein 34g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.