Chiles Rellenos Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 274.3
  • Total Fat: 15.8 g
  • Cholesterol: 148.4 mg
  • Sodium: 307.9 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 1.5 g
  • Protein: 14.9 g

View full nutritional breakdown of Chiles Rellenos Casserole calories by ingredient
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Time consuming but WELL worth the effort Time consuming but WELL worth the effort
Number of Servings: 8


    8 poblano peppers
    1 C grated Monterey Jack cheese
    1 C grated lowfat cheddar cheese
    1/4 C whole wheat flour
    4 large eggs, separated
    1 tsp hot pepper sauce

    1/4 C canola oil
    1 large egg, beaten
    1/2 C yellow cornmeal
    1 C plain Fage 0%
    1 C canned cream corn


Preheat oven to 450. Place whole peppers on baking sheet, and roast for 20 minutes until blackened onall sides. Carefully remove and place into a paper bag and allow to stand for 15-20 minutes. Remove from bag and peel skin carefully without tearing the pepper. Cut a small slit into each pepper.

In a medium bowl, combine the cheeses, Stuff into pepper slit. Roll the chilies in the flour to coat all sides.

Beat the egg yolks with the hot sauce and mix in the remaining flour. In anothe rbowl, beat the egg whites until stiff peaks form. Fold in yolk mixture into whites.

Heat oil in a large saute pan. Dip chilies into white mixture and then into hot pan. Cook until brown on all sides 4-6 minutes. Place the chilies in a lightly greased 11X13 baking pan.

In a small bowl, mix the reamining egg with cornmeal, yogurt, and corn. Pour this mixture over all chilies.

Bake at 350 for 30 minutes or until the cornmeal mixture is set and light golden brown. Serve immediately with pico de gallo (not included in the calorie count).

Number of Servings: 8

Recipe submitted by SparkPeople user MUSCLEMOM_2.

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