Chile Rellenos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1 Large Can Whole Green ChilesLowfat Cheddar or/and Pepper Jack Cheese4 Eggs
Drain chilies and arrange on plastic wrap. Slice cheese (appox. 1/4" thick, 1"wide and about as long as the chili). Stuff each chili with a slice of cheese.
Separate eggs. Whip egg whites until stiff peaks form. Lightly beat egg yolks and gently fold into the whites. (for even lower calorie option, fold half of the yolks in)
Grease 9x9 baking pan. Spread half of egg mixture in pan. Lay the stuffed chilies gently on the egg mixture. Top with remaining egg mixture and sprinkle with a little cheese (optional).
Bake 350 for 25-30 minutes. Cheese will brown and egg will be firm in the middle. Let stand for 5 minutes before cutting. Serve with salsa and low fat sour cream.
Make 9 3"x3" servings.
Number of Servings: 9
Recipe submitted by SparkPeople user HOYTSTREET.
Separate eggs. Whip egg whites until stiff peaks form. Lightly beat egg yolks and gently fold into the whites. (for even lower calorie option, fold half of the yolks in)
Grease 9x9 baking pan. Spread half of egg mixture in pan. Lay the stuffed chilies gently on the egg mixture. Top with remaining egg mixture and sprinkle with a little cheese (optional).
Bake 350 for 25-30 minutes. Cheese will brown and egg will be firm in the middle. Let stand for 5 minutes before cutting. Serve with salsa and low fat sour cream.
Make 9 3"x3" servings.
Number of Servings: 9
Recipe submitted by SparkPeople user HOYTSTREET.
Nutritional Info Amount Per Serving
- Calories: 65.9
- Total Fat: 3.3 g
- Cholesterol: 97.7 mg
- Sodium: 202.1 mg
- Total Carbs: 1.7 g
- Dietary Fiber: 0.0 g
- Protein: 6.6 g
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