Shannon's Lower Fat Chile Relleno

Try this delicious and healthier version of Chile Relleno made with fresh poblano peppers, reduced-fat cheese, and egg whites. It's a satisfying and flavorful dish that is sure to impress your family and friends. Enjoy the authentic flavors of Mexico with fewer calories!

Ingredients

• 4 large poblano peppers
• 1 cup reduced-fat Monterey Jack cheese, shredded
• 4 egg whites
• 1/4 cup all-purpose flour
• 1/4 cup skim milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup salsa, for serving

Directions

1. Preheat the broiler. Place the poblano peppers on a baking sheet and broil for 5-7 minutes per side, until the skin is charred and blistered. Remove from the oven and let cool.
2. While the peppers are cooling, preheat the oven to 375°F (190°C).
3. Once the peppers are cool enough to handle, carefully remove the charred skin by gently rubbing them with your fingers or using a knife. Make a small vertical cut at the top of each pepper and remove the seeds, leaving the stems intact.
4. In a mixing bowl, combine the shredded cheese, egg whites, flour, milk, salt, and black pepper. Stir well until all the ingredients are evenly incorporated.
5. Stuff each pepper with the cheese mixture, making sure to fill them completely. Place the stuffed peppers on a baking dish.
6. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and slightly golden on top.
7. Remove from the oven and let cool for a few minutes before serving.
8. Serve the chile relleno with salsa on the side for dipping. Enjoy!

Interesting Facts