Low Sodium Chile Relleno

Delight in the bold flavors of this Low Sodium Chile Relleno, a heart-healthy twist on the classic Mexican dish that's brimming with vibrant ingredients and indulgent textures. Perfectly roasted poblano peppers are generously stuffed with a savory blend of black beans, fresh cilantro, and gooey Monterey Jack cheese, then enrobed in a fluffy, golden egg batter. This recipe satisfies without the extra salt, thanks to the natural flavors of cumin, garlic, and a velvety unsalted tomato sauce. Whether you're reducing sodium for dietary reasons or simply exploring healthier options, this baked chile relleno makes a gratifying, guilt-free meal. Serve alongside rice or a crisp green salad for a complete, nourishing dinner that’s sure to impress.

Nutriscore Rating: 78/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 4 large Poblano peppers
• 1 cup Monterey Jack cheese, shredded
• 1 tablespoon Olive oil
• 0.5 cup Onion, finely chopped
• 2 cloves Garlic, minced
• 1 cup Black beans, canned, rinsed and drained
• 0.25 cup Chopped fresh cilantro
• 1 teaspoon Ground cumin
• 3 large Eggs
• 0.5 cup All-purpose flour
• 2 tablespoons Milk
• 1 cup Unsalted tomato sauce

Directions

Step 1

Preheat your broiler on high. Arrange the poblano peppers on a baking sheet and place under the broiler. Roast for about 5 minutes on each side until the skins blister and blacken. Keep an eye on them to avoid burning.

Step 2

Once roasted, transfer the peppers to a bowl and cover with plastic wrap or a lid to let them steam for about 10 minutes. This will make it easier to peel off the skin.

Step 3

While the peppers steam, heat olive oil in a skillet over medium heat. Add onions and garlic, sautéing until the onions are translucent, around 5 minutes.

Step 4

Stir in the black beans, cilantro, and cumin. Cook for an additional 2 minutes, then remove from heat.

Step 5

After peeling the skins from the peppers, carefully slit them open lengthwise and remove any seeds and membranes.

Step 6

Fill each pepper with a portion of the bean mixture and shredded cheese. Secure each pepper with toothpicks to help hold their shape.

Step 7

Preheat the oven to 375°F (190°C).

Step 8

Separate the egg whites from the yolks in a clean, dry bowl. Beat the egg whites until they form stiff peaks.

Step 9

In another bowl, lightly beat the yolks, flour, and milk until smooth. Gently fold the yolk mixture into the beaten egg whites.

Step 10

In a large frying pan, heat a small amount of oil over medium heat. Dip each stuffed pepper into the batter, ensuring it is well coated.

Step 11

Cook the battered peppers in the hot oil until golden brown on each side, about 3 minutes per side, then transfer to a baking dish.

Step 12

Pour unsalted tomato sauce over the arranged peppers in the baking dish.

Step 13

Bake in the preheated oven for about 20 minutes until the sauce is bubbling and everything is heated through.

Step 14

Carefully remove toothpicks before serving. Garnish with additional cilantro if desired and serve with a side of rice or salad.

Nutrition Facts

Serving size	(1411.6g)

Amount per serving	% Daily Value*
Calories	1482.6

Total Fat 69.2g	0%
Saturated Fat 28.0g	0%
Polyunsaturated Fat 1.3g
Cholesterol 660.7mg	0%
Sodium 1487.0mg	0%
Total Carbohydrate 147.1g	0%
Dietary Fiber 30.7g	0%
Total Sugars 35.6g
Protein 79.6g	0%

Vitamin D 160.0IU	0%
Calcium 1204.6mg	0%
Iron 17.4mg	0%
Potassium 3446.7mg	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: 40.7%

Protein: 20.8%

Carbs: 38.5%