Shannons Lower Fat Chile Relleno Recipes

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SHANNON'S LOWER FAT CHILE RELLENO



Shannon's Lower Fat Chile Relleno image

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

4 skinless, boneless chicken breasts
4 fresh green chile peppers
4 slices lowfat Monterey Jack cheese
1 egg white
2 tablespoons water
½ cup cornmeal

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

LOW-FAT EASY CHEESY CHILE RELLENO CASSEROLE



Low-Fat Easy Cheesy Chile Relleno Casserole image

I'm searching for easy low-fat recipes on the 'net. There are more recipes on 'Zaar that are similar, but this one was different. This one was found at the Care2 website @ http://www.care2.com/greenliving/easy-cheesy-chile-relleno-casserole.html Adapted from Healthy Homestyle Cooking, by Evelyn Tribole (Rodale Press, 1994). Here is a family favorite in a low-fat reincarnation that's better for you than the original, but without sacrificing taste. The final product tastes rich and creamy, zesty and cheesy, with only a fraction of the fat: a great way to celebrate the day.

Provided by SassiFras

Categories     Low Cholesterol

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

3 (4 ounce) cans green chili peppers, whole, drained
1 cup evaporated skim milk
4 egg whites
1/3 cup all-purpose flour
2 cups reduced-fat monterey jack cheese, finely shredded
2 cups reduced-fat sharp cheddar cheese, finely shredded
1 (8 ounce) can tomato sauce

Steps:

  • 1. Preheat oven to 350°F Lightly spray a 1 1/2-quart casserole with no-stick spray and set aside.
  • 2. Wear disposable gloves to do this so you don't accidentally get burned by the hot pepper juice: Slit the chili peppers in half lengthwise. Remove and discard seeds. Rinse and drain peppers on paper towels.
  • 3. In a medium bowl, beat together the milk, egg whites, and flour until smooth; set aside.
  • 4. In another bowl, combine the Monterey Jack and cheddar cheeses. Set 1/2 cup of this cheese mixture aside for the topping.
  • 5. To assemble the casserole, layer half each of the chili peppers, the cheese mixture, and egg mixture. Repeat layers with remaining chili peppers, cheese mixture, and egg mixture.
  • 6. Pour the tomato sauce over the top, then bake 30 minutes. Sprinkle with reserved 1/2 cup cheese mixture and bake about 20 minutes more or until knife inserted near top comes out clean.

Nutrition Facts : Calories 235.3, Fat 5.7, SaturatedFat 3.4, Cholesterol 17.5, Sodium 750.4, Carbohydrate 19.9, Fiber 1.6, Sugar 9.9, Protein 26.3

LOW CARB CHILE RELLENOS, FLOURLESS



Low Carb Chile Rellenos, Flourless image

This is a very simple recipe to satisfy the chile rellenos craving if you are doing low carb. Similar recipes on this site use soy flour. This one does not.

Provided by windhorse23

Categories     Lunch/Snacks

Time 55m

Yield 8 serving(s)

Number Of Ingredients 6

8 anaheim chilies, fresh
8 ounces monterey jack pepper cheese
3 eggs
1 cup heavy cream
1/2 teaspoon salt
4 ounces sharp cheddar cheese, shredded

Steps:

  • Steam the chili pepper for about 10 minutes until they have softened. You can also choose to char them instead. Let them cool.
  • Slice each pepper lengthwise, removing the stem. Cut the pepperjack cheese into 8 equal chunks and then stuff a chunk into each pepper. (I cut them to make them fit lengthwise.) Place in a greased casserole. I use a small lasagna pan.
  • Beat the eggs, cream and salt until blended, then pour over the peppers.
  • Top with the cheddar cheese.
  • Bake at 350 for 35 minutes. Let stand 10 minutes before eating.
  • Can be frozen.

SHANNON'S LOWER FAT CHILE RELLENO



Shannon's Lower Fat Chile Relleno image

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     Spicy Appetizers

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breasts
4 fresh green chile peppers
4 slices lowfat Monterey Jack cheese
1 egg white
2 tablespoons water
½ cup cornmeal

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

SHANNON'S LOWER FAT CHILE RELLENO



Shannon's Lower Fat Chile Relleno image

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     Spicy Appetizers

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breasts
4 fresh green chile peppers
4 slices lowfat Monterey Jack cheese
1 egg white
2 tablespoons water
½ cup cornmeal

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

LOWER FAT CHILES (CHILES) RELLENOS CASSEROLE



Lower Fat Chiles (Chiles) Rellenos Casserole image

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

1 1/2 cups reduced-fat Mexican cheese blend, shredded (Sargento's is one brand)
1 cup evaporated skim milk
3/4 cup fat free egg substitute or 3 beaten eggs
6 corn tortillas, torn into 2 inch pieces
2 (4 ounce) cans chopped mild green chilies
1/2 cup mild chunky salsa
1/4 teaspoon salt
2 tablespoons chopped cilantro
fat free sour cream or light sour cream

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.

SHANNON'S LOWER FAT CHILE RELLENO



Shannon's Lower Fat Chile Relleno image

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     Spicy Appetizers

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breasts
4 fresh green chile peppers
4 slices lowfat Monterey Jack cheese
1 egg white
2 tablespoons water
½ cup cornmeal

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

SHANNON'S LOWER FAT CHILE RELLENO



Shannon's Lower Fat Chile Relleno image

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     Spicy Appetizers

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breasts
4 fresh green chile peppers
4 slices lowfat Monterey Jack cheese
1 egg white
2 tablespoons water
½ cup cornmeal

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

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