Low Fat Chili Relleno

Transform your weeknight dinners with this delicious Low Fat Chili Relleno recipe—a flavorful, health-conscious twist on the classic Mexican dish! Packed with roasted poblano peppers stuffed with a hearty blend of black beans, sweet corn, and aromatic spices, this dish is both satisfying and guilt-free. A light blanket of fluffy egg whites and melted low-fat cheese adds a heavenly texture while keeping it low in calories. Perfectly roasted for a smoky depth of flavor, these chili rellenos come together in just under an hour, making them an ideal option for busy weeknights or a flavorful vegetarian meal. Serve with fresh salsa or a crisp green salad for a vibrant and wholesome dining experience!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 large Poblano peppers
• 1 cup Low-fat shredded cheese (Mexican blend or cheddar)
• 1 cup Black beans, canned (drained and rinsed)
• 0.5 cup Corn kernels, fresh or frozen
• 0.5 cup Onion, finely chopped
• 2 cloves Garlic cloves, minced
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 3 whites Egg whites
• 1 spray Non-stick cooking spray

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Line a baking sheet with aluminum foil and place the poblano peppers on it. Roast the peppers in the preheated oven for about 15-20 minutes, turning occasionally, until the skins are blistered and slightly charred.

Step 3

Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap and let them steam for about 10 minutes to loosen the skins.

Step 4

While the peppers are cooling, prepare the filling. In a medium skillet over medium heat, coat with non-stick cooking spray and sauté onions and garlic for about 3 minutes until they are softened and fragrant.

Step 5

Add black beans and corn to the skillet. Season with cumin, chili powder, salt, and black pepper. Stir well and remove from heat.

Step 6

Peel the skin off the cooled poblano peppers. Make a lengthwise slit down each pepper and remove the seeds and membranes carefully, keeping the peppers intact.

Step 7

In a bowl, beat the egg whites until soft peaks form. This will be used to create a fluffy texture when baked.

Step 8

Stuff each pepper with the black bean and corn mixture. Divide the low-fat shredded cheese evenly among the peppers, placing the cheese over the filling.

Step 9

Lightly coat a baking dish with non-stick cooking spray. Carefully arrange the stuffed peppers in the dish.

Step 10

Spoon or pipe the beaten egg whites over the stuffed peppers, covering the top and sides lightly.

Step 11

Bake in the preheated oven for 20 minutes until the cheese is melted, and the egg whites are set and lightly browned.

Step 12

Let cool for a few minutes before serving. Enjoy your low-fat chili relleno with a fresh salad or salsa on the side.

Nutrition Facts

Serving size	(1066.9g)

Amount per serving	% Daily Value*
Calories	843.6

Total Fat 14.5g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 0g
Cholesterol 40mg	0%
Sodium 2708.0mg	0%
Total Carbohydrate 102.7g	0%
Dietary Fiber 27.5g	0%
Total Sugars 28.6g
Protein 65.9g	0%

Vitamin D 0IU	0%
Calcium 991.0mg	0%
Iron 8.7mg	0%
Potassium 2374.5mg	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: 16.2%

Protein: 32.7%

Carbs: 51.0%