Low Fat Italian Chili Rellenos Wrap Recipes
EASY LOW-FAT CHILI
"This zesty chili really hits the spot on cool fall days," confirms Janet Moore of Ogdensburg, New York.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, cook the onion and green pepper in 1/2 cup water until tender. Add beans, tomatoes and tomato paste. Stir in chili powder, salt if desired, pepper and remaining water; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Nutrition Facts : Calories 198 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges
SHANNON'S LOWER FAT CHILE RELLENO
A twist on the Mexican original. This dish freezes well to be thawed and baked later! Serve over Spanish rice with tortillas and salsa on the side, if desired.
Provided by SPERTE
Categories Appetizers and Snacks Spicy
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pound chicken breasts with a mallet until flat. Cut green chile peppers in half and remove seeds. Place one chile pepper on each chicken breast. Insert a slice of cheese inside each chile pepper. Roll up breasts and secure with toothpicks.
- Dunk each chicken roll in a bowl filled with egg white and water, then roll in cornmeal. Place coated chicken on a lightly greased cookie sheet and bake in the preheated oven for 45 minutes or until tops are lightly browned and cheese is oozing out of the sides. Remove toothpicks and serve.
- To Freeze Ahead: Place each chicken breast roll in a separate resealable plastic bag and put in freezer. To prepare for serving, remove from the freezer and thaw. Preheat oven. Place thawed chicken on a lightly greased cookie sheet and bake in the preheated oven as before.
Nutrition Facts : Calories 287 calories, Carbohydrate 17 g, Cholesterol 88.4 mg, Fat 8.1 g, Fiber 1.8 g, Protein 37.3 g, SaturatedFat 4 g, Sodium 339.3 mg, Sugar 2.5 g
PUFFY CHILES RELLENOS CASSEROLE
Here's a wonderfully zesty casserole that's much lower in fat and easier to assemble than traditional chile rellenos. I don't remember where I got the recipe, but I've enjoyed this layered entree for years. --Marilyn Morey of Mallard, Iowa.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Cut along one side of each chile and open to lie flat. Coat a 13x9-in. baking dish with cooking spray. Layer half of the chiles, tortilla strips, mozzarella and cheddar cheeses in prepared dish. Repeat layers. , In a small bowl, beat the egg substitute, milk, garlic powder, cumin, pepper and salt. Pour over cheese. Sprinkle with paprika., Bake, uncovered, at 350° for 40-45 minutes or until puffy and a knife inserted 2 in. from the edge of the pan comes out clean. Let stand for 10 minutes before cutting. Serve with salsa.
Nutrition Facts : Calories 213 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 690mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges
LOWER FAT CHILES (CHILES) RELLENOS CASSEROLE
You know the John Wayne Chile Relleno casserole? The rich, eggy, cheesy one that everyone always loves? Well - it's yummy but it's fattening! Here's a delicious lower fat variation that yields a similar casserole with no guilt! Utilizes reduced fat cheese, sour cream and egg substitute for pretty darn good results!
Provided by SaraFish
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Spray a large deep dish pie pan, or a deep square baking pan with Pam.
- In a mixing bowl, combine 1 cup cheese, milk, egg, tortillas, chilies, salsa and salt.
- Mix well and pour into pan.
- Bake at 375 about 30 minutes until set.
- Sprinkle remaining 1/2 cup cheese and cilantro over top and bake another couple of minutes until cheese is melted.
- Serve with a dollop of sour cream.
HEALTHIER BAKED CHILES RELLENOS
I love chile rellenos so this is a healthier baked version. It can be either be a main entree or a fabulous side. Serve with Spanish rice, guacamole, and tortillas.
Provided by Monique Flannagan
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate. Cut poblano peppers in half and tear off stems and veins; discard seeds.
- Roast peppers on the preheated grill, turning often, until soft and charred, about 5 minutes. Cool until easily handled, about 10 minutes. Wipe off or peel skins and discard.
- Meanwhile, preheat the oven to 300 degrees F (150 degrees C).
- Beat eggs, flour, and salt together vigorously in a medium mixing bowl. Flour may still be a bit clumpy but it will eventually dissolve during cooking process. Add milk and beat again.
- Drizzle olive oil in a 9x13-inch baking dish then place poblanos in, cut sides-up. Fill poblanos evenly with cheese. Pour the egg mixture over the top.
- Bake in the preheated oven until egg mixture is slightly firm, about 22 minutes.
- Mix tomato sauce and salsa together in a bowl. Pour on top of egg mixture; add Cheddar cheese on top. Turn the oven's broiler on.
- Broil in the preheated oven until cheese is melted and browned, 5 to 8 minutes. Let cool for 5 minutes before serving.
Nutrition Facts : Calories 191 calories, Carbohydrate 12 g, Cholesterol 126.6 mg, Fat 10 g, Fiber 3.3 g, Protein 14 g, SaturatedFat 5.2 g, Sodium 785.2 mg, Sugar 4.7 g
LOW FAT ITALIAN CHILI RELLENOS WRAP
I came up with this wrap after a fellow WW riffraff told me about flatout wraps. They are only around 90 calories and VERY versatile! These are so good I would even serve them to company!
Provided by Queenkungfu
Categories Lunch/Snacks
Time 5m
Yield 1 wrap, 1 serving(s)
Number Of Ingredients 3
Steps:
- Heat up your roasted red peppers if they are not hot from the oven.
- Spread the cheese only on a quarter of the wrap so it's thick.
- Add your red peppers and roll up!
- enjoy!
Nutrition Facts : Calories 254.6, Fat 6.5, SaturatedFat 2, Cholesterol 7.4, Sodium 749.2, Carbohydrate 36.9, Fiber 2.2, Sugar 1.6, Protein 11.2
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