Christi's Almost Fat-Free Chiles Rellenos

Name: Christi''s Almost Fat-Free Chiles Rellenos Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Ingredients: 12 Green chiles fire-roasted peeled stems seeds and veins removed.; 12 oz. melting cheese of your choice formed into 3 to 4 inch (1 oz.) cigars. (Colby is used here. Queso Asadero is great.); 12 eggs separated; 6 yolks; 2 Tbsp. white flour; Pam or other vegetable oil spray

Minutes to Prepare: 20
Minutes to Cook: 30

Number of Servings: 12

Ingredients

12 Green chiles, fire-roasted, peeled, stems, seeds and veins removed.12 oz. melting cheese of your choice formed into 3 to 4 inch (1 oz.) cigars. (Colby is used here. Queso Asadero is great.)12 eggs separated6 yolks2 Tbsp. white flourPam or other vegetable oil spray

Directions

Rinse and dry chile. Stuff each chile with one cheese cigar. Set aside. In large metal bowl, beat egg whites to stiff peaks. Mix yolks and flour with a fork and gently fold into egg whites. Use immediately because some settling will occur and form liquid in bottom of bowl as it sits. Spray a 10 inch non-stick skillet with vegetable spray and heat to medium heat. Spoon a portion of egg mixture on one side of the pan and place a relleno onto it. Cover it with more egg mixture. Try to cover the whole chile. Form two rellenos in the pan. Cover with a glass lid and let cook for about a minute until light brown then turn over, cover and cook until the cheese melts. Turn back over, if necessary, in order to brown and set the egg mixture. Don't burn. Remove and re-spray the pan between cooking remaining rellenos. Serve with salsa on top, if desired. Leftovers for breakfast can be re-heated in microwave. Can be frozen after cooking.

Serving Size: makes 12 rellenos

Number of Servings: 12

Recipe submitted by SparkPeople user CCAUSBIE45.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 169.9
Total Fat: 11.3 g
Cholesterol: 129.1 mg
Sodium: 289.8 mg
Total Carbs: 4.0 g
Dietary Fiber: 0.0 g
Protein: 12.2 g

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