Chiles Rellenos

Chiles Rellenos
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 383.1
  • Total Fat: 21.3 g
  • Cholesterol: 124.7 mg
  • Sodium: 589.3 mg
  • Total Carbs: 16.3 g
  • Dietary Fiber: 2.5 g
  • Protein: 35.3 g

View full nutritional breakdown of Chiles Rellenos calories by ingredient


Introduction

I put yellow peppers here only because they didnt have poblano peppers, This does call for poblanos.

I follow very low carb and will usually just eat one of these . If I am going for higher carbs, I'll serve with homemade salsa. (separate recipe) I put yellow peppers here only because they didnt have poblano peppers, This does call for poblanos.

I follow very low carb and will usually just eat one of these . If I am going for higher carbs, I'll serve with homemade salsa. (separate recipe)
Number of Servings: 4

Ingredients

    4 poblanos
    6 oz queso fresco (won't melt, only browns) or queso anejo (will melt)
    1 lb ground turkey
    6 mushrooms, chooped
    1/4 onion, chopped
    1 small zucchini, chopped
    Either Chipotle Tabasco sauce or Mrs. Dash Chipotle Seasoning for flavor

Directions

Pre-heat oven to 350

Take either a griddle (better) or a skillet and put it on med high heat. Put the poblanos on the griddle, you're going to sear the skins and make them softer. Once you've seared all sides, cut a slit in each pepper along the length and gently cut out the vein and the seeds. Set aside

Brown the turkey with 1/2 the chipotle seasoning.

Saute the veggies with 1/2 of what is left of the chipotle seasning.

Take each pepper and fill with meat and veggies. When almost full, put a slice of cheese inside each pepper.

Bake for 20-30 minutes. top with the rest of the seasoning

Number of Servings: 4

Recipe submitted by SparkPeople user BAINDEGAEL.