Low-Fat Chili Rellenos Casserole

4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 0.0
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.0 mg
  • Total Carbs: 0.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.0 g

View full nutritional breakdown of Low-Fat Chili Rellenos Casserole calories by ingredient

Number of Servings: 4


    2 large poblano peppers or green sweet
    peppers (8 ounces)
    1 cup shredded reduced-fat Monterey Jack
    cheese with jalapeno peppers(4 ounces)
    3 beaten eggs
    1/4 cup milk
    1/3 cup all-purpose flour
    1/2 teaspoon baking powder
    1/4 teaspoon ground red pepper
    1/8 teaspoon salt
    1/2 cup shredded reduced-fat cheddar
    Picante sauce (optional)
    Dairy sour cream (optional)


1. Quarter the peppers and remove seeds, stems, and veins. Immerse peppers into boiling water for 3 minutes; drain. Invert peppers on paper towels to drain well. Place the peppers in a well-greased 2-quart square baking dish. Top with the reduced-fat Monterey Jack cheese.
2. In a medium mixing bowl combine eggs and milk. Add flour, baking powder, red pepper, and salt. Beat till smooth. Pour egg mixture over peppers and cheese.
3. Bake, uncovered, in a 450 degree oven for 15 minutes or until a knife inserted into the egg mixture comes out clean. Sprinkle with the shredded reduced-fat cheddar cheese. Let stand about 5 minutes or till cheese melts. If desired, serve with picante sauce and sour cream. Makes 4 servings.

Nutrition Facts per serving: 221 calories, 9 g total fat (5 g sat. fat), 31 mg cholesterol, 13 g carbs, 17 g protein.

Number of Servings: 4

Recipe submitted by SparkPeople user ZOEGIRL29.

Member Ratings For This Recipe

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    Very Good
    This was great! Super easy and quick! I adjusted the recipe since my kids are wimps. I changed the cheese to mozzarella and reduced the red pepper. My kids loved it as I made it--I would have liked a little more spice. - 9/22/08