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Chilli Rellenos

Recipe Image

Make it a Meal

Add these dishes to make a full meal:

Colourful Mexican Carne

Breakfast Potatoes

Blackberry Mint Bisque

Wine Pairings

Enjoy a favourite Mexican dish with fewer calories and less fat. Evaporated skimmed milk works well as a substitute for cream in this recipe.

Preparation facts

Yield: 4 servings

Ingredients

8 oz (230g) evaporated skimmed milk

2 eggs

1/3 cup (40g) flour

12 oz (340g) green chilli peppers, whole (three 4-ounce cans)

6 oz (170g) reduced fat cheddar cheese, grated, divided

6 oz (170g) reduced fat Monterey Jack cheese, grated, divided

1 cup (240mL) tomato sauce, (one 8-ounce can)

Directions

Preheat over to 350°F (175°C/gas mark 4).

In a medium bowl, beat evaporated skimmed milk with eggs and flour until smooth.

Split open chiles; set aside.

Mix jack and cheddar cheeses together. Reserve 1/2 cup (115g) of cheese for topping.

In a 1 1/2 quart (1.5L) casserole dish, alternate layers of chiles, cheese and egg mixture. Slowly pour tomato sauce on top and sprinkle with the reserved cheese. Bake for approximately 1 1/4 hour.

Nutrition facts

Serving Size 1 serving
Calories 436
Calories from Fat 209 (48%)
% Daily Value*
36%Total Fat 23g
68%Saturated Fat 13.5g
Polyunsaturated Fat 1.3g
Monounsaturated Fat 6.8g
64%Cholesterol 191mg
70%Sodium 1678mg
20%Potassium 714mg
9%Total Carbohydrate 28g
11%Dietary Fiber 2.6g
Sugars 7g
Sugar Alcohols 0g
60%Protein 30g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.