Chili Rellenos

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

Ingredients

8 ounces (230g) evaporated skim milk

2 eggs

1/3 cup (40g) flour

12 ounces (340g) green chili peppers, whole (three 4-ounce cans)

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

6 ounces (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).

In a medium bowl, beat evaporated skim 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
Calories: 337
Total Fat: 10g
% Calories from fat: 27%
Protein: 32g
Carbohydrate: 27g
Cholesterol: 119mg
Sodium: 956mg

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The information presented in Foodnotes is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2003.