Lower Fat Chiles Chiles Rellenos Casserole

Elevate your weeknight dinner game with this flavorful and guilt-free Lower Fat Chiles Rellenos Casserole, a lighter spin on the classic Mexican dish. Packed with roasted poblano peppers, reduced-fat shredded cheese, and vibrant green chiles, this casserole is a creamy, cheesy delight without the heaviness. The addition of egg whites and nonfat milk keeps the dish light yet indulgent, while layers of charred peppers add a smoky, authentic depth of flavor. Perfectly baked to golden perfection, this easy-to-make recipe is ready in under an hour and serves six, making it ideal for family dinners or meal prep. Pair it with a fresh cilantro garnish for a burst of freshness. Enjoy a satisfying, healthier take on comfort food with this lower-fat casserole!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 6 whole Poblano peppers
• 2 cups Reduced-fat shredded Mexican blend cheese
• 4 large Eggs
• 3 large Egg whites
• 1 cup Nonfat milk
• 3 tablespoons All-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 1 4-ounce can Canned diced green chiles
• 1 as needed Cooking spray
• 2 tablespoons Fresh cilantro (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with cooking spray and set aside.

Step 2

Roast the poblano peppers over an open flame or under the broiler until the skins are blackened and blistered, turning frequently. Place the peppers in a plastic bag or bowl covered with a kitchen towel and let steam for 10 minutes.

Step 3

Peel the charred skin off the peppers, remove the seeds, and cut them into halves or strips. Set aside.

Step 4

In a medium mixing bowl, whisk together the eggs, egg whites, nonfat milk, all-purpose flour, baking powder, salt, and ground black pepper until smooth and well combined.

Step 5

Layer half of the roasted poblano peppers in the bottom of the prepared baking dish. Sprinkle 1 cup of the reduced-fat shredded cheese evenly over the peppers.

Step 6

Add the remaining poblano peppers on top and spread the drained diced green chiles evenly over the second layer.

Step 7

Pour the egg mixture evenly over the peppers and cheese, ensuring it spreads out to cover everything.

Step 8

Sprinkle the remaining 1 cup of cheese over the top.

Step 9

Bake in the preheated oven for 30-35 minutes, or until the casserole is puffed and golden brown on top, and a knife inserted in the center comes out clean.

Step 10

Allow the casserole to rest for 5-10 minutes before slicing. Garnish with fresh cilantro if desired, and serve warm.

Nutrition Facts

Serving size	(1767.2g)

Amount per serving	% Daily Value*
Calories	2056.5

Total Fat 107.5g	0%
Saturated Fat 58.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1007.7mg	0%
Sodium 5819.2mg	0%
Total Carbohydrate 93.8g	0%
Dietary Fiber 14.2g	0%
Total Sugars 39.0g
Protein 189.2g	0%

Vitamin D 271.4IU	0%
Calcium 3942.5mg	0%
Iron 8.2mg	0%
Potassium 2925.4mg	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: 46.1%

Protein: 36.0%

Carbs: 17.9%