Southwestern Chili Rellenos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 21
Ingredients
2 tsp olive oil1/2 tsp white pepper1/2 tsp kosher salt1/2 tsp ground red pepper1/4 tsp ground cloves4 (4 oz) cans whole green chilies, drained, seeded3/4 cup reduced fat cheddar cheese, shredded3/4 cup reduced fat monterey jack cheese, shredded1 (16 oz) package egg roll skinscooking spray
1. Preheat oven to 425 degrees. Line a cookie sheet with aluminum foil and lightly sprayed with cooking spray.
2. Combine olive oil and seasonings in a small bowl. Add chilies; toss to coat. Let stand 1 hour. Combine cheeses in another small bowl.
3. For each chili rellenos, place 1 chili in center of 1 egg roll skin; top with cheese mixture. Using fingertip dipped in water, Fold two opposite edges over filling, overlapping edges; press together. Press together ends, enclosing filling.
4. Place rolls on cookie sheet seam side down, lightly spray with cooking spray, and place into preheated oven.
5. Bake 14 minutes, turning once halfway through cooking, until golden brown.
Serving Size: Makes 21 Chili Rellenos
2. Combine olive oil and seasonings in a small bowl. Add chilies; toss to coat. Let stand 1 hour. Combine cheeses in another small bowl.
3. For each chili rellenos, place 1 chili in center of 1 egg roll skin; top with cheese mixture. Using fingertip dipped in water, Fold two opposite edges over filling, overlapping edges; press together. Press together ends, enclosing filling.
4. Place rolls on cookie sheet seam side down, lightly spray with cooking spray, and place into preheated oven.
5. Bake 14 minutes, turning once halfway through cooking, until golden brown.
Serving Size: Makes 21 Chili Rellenos
Nutritional Info Amount Per Serving
- Calories: 87.5
- Total Fat: 2.3 g
- Cholesterol: 9.0 mg
- Sodium: 314.9 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 0.4 g
- Protein: 4.3 g
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