Low Fat Chile Relleno

Indulge in the bold flavors of Mexican cuisine with this Low Fat Chile Relleno recipe, a lighter take on a classic favorite. Featuring fire-roasted poblano peppers stuffed with a creamy blend of reduced-fat Monterey Jack cheese and nonfat Greek yogurt, this dish delivers all the cheesy goodness you crave without the guilt. The peppers are lightly coated in a seasoned egg white and flour mixture, then baked to golden perfection—no deep frying required! Garnished with fresh cilantro and a zesty squeeze of lime, this easy-to-make recipe is ready in just 45 minutes and ideal for a healthy weeknight dinner. Perfectly balanced in flavor and texture, this low-fat version of chile relleno is a must-try for anyone seeking a nutritious twist on a comforting Mexican staple.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 whole poblano peppers
• 1 cup reduced-fat Monterey Jack cheese, shredded
• 0.5 cup nonfat Greek yogurt
• 3 large egg whites
• 0.25 cup all-purpose flour
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 0 cooking spray
• 2 tablespoons cilantro, chopped
• 4 pieces lime wedges

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Line a baking sheet with aluminum foil. Place the poblano peppers on the sheet and roast them under the broiler for about 2-3 minutes on each side, or until the skin is charred and blistered.

Step 3

Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let the peppers steam for about 5 minutes. This will make it easier to peel the skins.

Step 4

Once steamed, peel the charred skins off the peppers. Make a small slit along the side of each pepper and gently remove the seeds, being careful not to tear the peppers apart.

Step 5

In a medium bowl, combine the shredded cheese and nonfat Greek yogurt. Mix well until smooth.

Step 6

Stuff each pepper with an equal amount of the cheese mixture.

Step 7

In a separate bowl, whisk the egg whites until they are slightly frothy.

Step 8

Place the all-purpose flour on a plate and season it with salt and ground black pepper.

Step 9

Dip each stuffed pepper into the egg whites, allowing excess to drip off. Then roll them in the seasoned flour, coating evenly.

Step 10

Lightly coat a baking dish with cooking spray and place the stuffed peppers in the dish. Spray the tops of the peppers lightly with cooking spray to help them brown.

Step 11

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and the tops of the peppers are golden brown.

Step 12

Serve immediately, garnished with chopped cilantro and lime wedges for squeezing over the top.

Nutrition Facts

Serving size	(800.5g)

Amount per serving	% Daily Value*
Calories	668.8

Total Fat 22.1g	0%
Saturated Fat 12.5g	0%
Polyunsaturated Fat 0g
Cholesterol 67.2mg	0%
Sodium 2162.1mg	0%
Total Carbohydrate 61.6g	0%
Dietary Fiber 9.4g	0%
Total Sugars 22.3g
Protein 62.1g	0%

Vitamin D 24IU	0%
Calcium 996.8mg	0%
Iron 3.7mg	0%
Potassium 1560.1mg	0%

*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.

Source of Calories

Fat: 28.7%

Protein: 35.8%

Carbs: 35.5%