Low Sodium Chili Relleno

Dive into a guilt-free version of a Mexican classic with this Low Sodium Chili Relleno recipe! Perfectly roasted poblano peppers are peeled, stuffed with a luscious blend of reduced-fat Monterey Jack and cream cheese, seasoned with garlic, cumin, fresh cilantro, and a splash of lime juice for an irresistible flavor profile. These stuffed peppers are then coated in a light, fluffy egg batter made with whole wheat flour and cooked to golden perfection before a final bake in the oven. With minimal sodium and maximum flavor, this recipe proves you don't need extra salt to enjoy a hearty, satisfying dish. Ideal for those watching their sodium intake, this healthier spin on chili relleno is perfect for weeknight dinners or as a show-stopping centerpiece at your next gathering. Serve warm with a garnish of fresh cilantro or an extra squeeze of lime for a bright, zesty finish!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 4 whole Poblano peppers
• 1 cup Reduced fat Monterey Jack cheese, shredded
• 0.5 cup Reduced fat cream cheese, softened
• 1 teaspoon Garlic powder
• 1 teaspoon Ground cumin
• 0.25 cup Fresh cilantro, chopped
• 1 tablespoon Fresh lime juice
• 4 large Eggs
• 0.5 cup Whole wheat flour
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Place the poblano peppers on a baking sheet and roast them in the preheated oven for about 10-15 minutes, turning occasionally, until the skins are charred and blistered.

Step 3

Transfer the roasted peppers to a bowl and cover them with a kitchen towel, allowing them to steam for about 10 minutes to make peeling easier.

Step 4

Meanwhile, in a large bowl, mix the reduced fat Monterey Jack cheese, reduced fat cream cheese, garlic powder, ground cumin, fresh cilantro, and lime juice until well combined.

Step 5

Gently peel the skins off the cooled peppers, then make a small slit down the side of each pepper and remove the seeds.

Step 6

Stuff each pepper with the cheese mixture, being careful not to overfill, and gently place the stuffed peppers in a baking dish.

Step 7

Separate the eggs, placing the yolks in one bowl and the whites in another.

Step 8

Beat the egg whites until stiff peaks form, then gently fold in the egg yolks one at a time, followed by the whole wheat flour and black pepper.

Step 9

Heat the olive oil in a large skillet over medium-high heat.

Step 10

Carefully dip each stuffed pepper into the egg batter, coating it completely.

Step 11

Place the coated peppers in the hot skillet and cook until golden brown, about 3 minutes on each side, then transfer them back to the baking dish.

Step 12

Bake the peppers in the oven for an additional 25-30 minutes, or until the cheese is bubbly and the batter is golden.

Step 13

Remove from the oven and let them cool slightly before serving.

Step 14

Serve warm, garnished with additional cilantro or a squeeze of lime if desired.

Nutrition Facts

Serving size	(1002.7g)

Amount per serving	% Daily Value*
Calories	1502.1

Total Fat 92.1g	0%
Saturated Fat 36.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 867.6mg	0%
Sodium 1565.9mg	0%
Total Carbohydrate 90.0g	0%
Dietary Fiber 17.7g	0%
Total Sugars 23.1g
Protein 79.9g	0%

Vitamin D 164IU	0%
Calcium 1117.4mg	0%
Iron 11.7mg	0%
Potassium 2027.9mg	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: 54.9%

Protein: 21.2%

Carbs: 23.9%