Best 8 Shannons Lower Fat Chile Relleno Recipes
When searching for a tasty and satisfying meal, look no further than Shannon's Lower Fat Chile Relleno. This tantalizing dish combines the classic flavors of traditional chile rellenos with a healthier twist. Using lean ground turkey and reduced-fat cheese, Shannon's recipe creates a delicious and guilt-free meal that is sure to satisfy. With its blend of spices, savory fillings, and a crispy outer shell, this recipe will delight your taste buds while providing a healthier alternative to traditional chile rellenos.
Here are our top 8 tried and tested recipes!
SHANNON'S LOWER FAT CHILE RELLENO
A twist on the Mexican original. This dish freezes well to be thawed and baked later! Serve over Spanish rice with tortillas and salsa on the side, if desired.
Provided by SPERTE
Categories Appetizers and Snacks Spicy
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pound chicken breasts with a mallet until flat. Cut green chile peppers in half and remove seeds. Place one chile pepper on each chicken breast. Insert a slice of cheese inside each chile pepper. Roll up breasts and secure with toothpicks.
- Dunk each chicken roll in a bowl filled with egg white and water, then roll in cornmeal. Place coated chicken on a lightly greased cookie sheet and bake in the preheated oven for 45 minutes or until tops are lightly browned and cheese is oozing out of the sides. Remove toothpicks and serve.
- To Freeze Ahead: Place each chicken breast roll in a separate resealable plastic bag and put in freezer. To prepare for serving, remove from the freezer and thaw. Preheat oven. Place thawed chicken on a lightly greased cookie sheet and bake in the preheated oven as before.
Nutrition Facts : Calories 287 calories, Carbohydrate 17 g, Cholesterol 88.4 mg, Fat 8.1 g, Fiber 1.8 g, Protein 37.3 g, SaturatedFat 4 g, Sodium 339.3 mg, Sugar 2.5 g
LOW-FAT EASY CHEESY CHILE RELLENO CASSEROLE
I'm searching for easy low-fat recipes on the 'net. There are more recipes on 'Zaar that are similar, but this one was different. This one was found at the Care2 website @ http://www.care2.com/greenliving/easy-cheesy-chile-relleno-casserole.html Adapted from Healthy Homestyle Cooking, by Evelyn Tribole (Rodale Press, 1994). Here is a family favorite in a low-fat reincarnation that's better for you than the original, but without sacrificing taste. The final product tastes rich and creamy, zesty and cheesy, with only a fraction of the fat: a great way to celebrate the day.
Provided by SassiFras
Categories Low Cholesterol
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350°F Lightly spray a 1 1/2-quart casserole with no-stick spray and set aside.
- 2. Wear disposable gloves to do this so you don't accidentally get burned by the hot pepper juice: Slit the chili peppers in half lengthwise. Remove and discard seeds. Rinse and drain peppers on paper towels.
- 3. In a medium bowl, beat together the milk, egg whites, and flour until smooth; set aside.
- 4. In another bowl, combine the Monterey Jack and cheddar cheeses. Set 1/2 cup of this cheese mixture aside for the topping.
- 5. To assemble the casserole, layer half each of the chili peppers, the cheese mixture, and egg mixture. Repeat layers with remaining chili peppers, cheese mixture, and egg mixture.
- 6. Pour the tomato sauce over the top, then bake 30 minutes. Sprinkle with reserved 1/2 cup cheese mixture and bake about 20 minutes more or until knife inserted near top comes out clean.
Nutrition Facts : Calories 235.3, Fat 5.7, SaturatedFat 3.4, Cholesterol 17.5, Sodium 750.4, Carbohydrate 19.9, Fiber 1.6, Sugar 9.9, Protein 26.3
LOW CARB CHILE RELLENOS, FLOURLESS
This is a very simple recipe to satisfy the chile rellenos craving if you are doing low carb. Similar recipes on this site use soy flour. This one does not.
Provided by windhorse23
Categories Lunch/Snacks
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Steam the chili pepper for about 10 minutes until they have softened. You can also choose to char them instead. Let them cool.
- Slice each pepper lengthwise, removing the stem. Cut the pepperjack cheese into 8 equal chunks and then stuff a chunk into each pepper. (I cut them to make them fit lengthwise.) Place in a greased casserole. I use a small lasagna pan.
- Beat the eggs, cream and salt until blended, then pour over the peppers.
- Top with the cheddar cheese.
- Bake at 350 for 35 minutes. Let stand 10 minutes before eating.
- Can be frozen.
SHANNON'S LOWER FAT CHILE RELLENO
A twist on the Mexican original. This dish freezes well to be thawed and baked later! Serve over Spanish rice with tortillas and salsa on the side, if desired.
Provided by SPERTE
Categories Spicy Appetizers
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pound chicken breasts with a mallet until flat. Cut green chile peppers in half and remove seeds. Place one chile pepper on each chicken breast. Insert a slice of cheese inside each chile pepper. Roll up breasts and secure with toothpicks.
- Dunk each chicken roll in a bowl filled with egg white and water, then roll in cornmeal. Place coated chicken on a lightly greased cookie sheet and bake in the preheated oven for 45 minutes or until tops are lightly browned and cheese is oozing out of the sides. Remove toothpicks and serve.
- To Freeze Ahead: Place each chicken breast roll in a separate resealable plastic bag and put in freezer. To prepare for serving, remove from the freezer and thaw. Preheat oven. Place thawed chicken on a lightly greased cookie sheet and bake in the preheated oven as before.
Nutrition Facts : Calories 287 calories, Carbohydrate 17 g, Cholesterol 88.4 mg, Fat 8.1 g, Fiber 1.8 g, Protein 37.3 g, SaturatedFat 4 g, Sodium 339.3 mg, Sugar 2.5 g
SHANNON'S LOWER FAT CHILE RELLENO
A twist on the Mexican original. This dish freezes well to be thawed and baked later! Serve over Spanish rice with tortillas and salsa on the side, if desired.
Provided by SPERTE
Categories Spicy Appetizers
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pound chicken breasts with a mallet until flat. Cut green chile peppers in half and remove seeds. Place one chile pepper on each chicken breast. Insert a slice of cheese inside each chile pepper. Roll up breasts and secure with toothpicks.
- Dunk each chicken roll in a bowl filled with egg white and water, then roll in cornmeal. Place coated chicken on a lightly greased cookie sheet and bake in the preheated oven for 45 minutes or until tops are lightly browned and cheese is oozing out of the sides. Remove toothpicks and serve.
- To Freeze Ahead: Place each chicken breast roll in a separate resealable plastic bag and put in freezer. To prepare for serving, remove from the freezer and thaw. Preheat oven. Place thawed chicken on a lightly greased cookie sheet and bake in the preheated oven as before.
Nutrition Facts : Calories 287 calories, Carbohydrate 17 g, Cholesterol 88.4 mg, Fat 8.1 g, Fiber 1.8 g, Protein 37.3 g, SaturatedFat 4 g, Sodium 339.3 mg, Sugar 2.5 g
LOWER FAT CHILES (CHILES) RELLENOS CASSEROLE
You know the John Wayne Chile Relleno casserole? The rich, eggy, cheesy one that everyone always loves? Well - it's yummy but it's fattening! Here's a delicious lower fat variation that yields a similar casserole with no guilt! Utilizes reduced fat cheese, sour cream and egg substitute for pretty darn good results!
Provided by SaraFish
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Spray a large deep dish pie pan, or a deep square baking pan with Pam.
- In a mixing bowl, combine 1 cup cheese, milk, egg, tortillas, chilies, salsa and salt.
- Mix well and pour into pan.
- Bake at 375 about 30 minutes until set.
- Sprinkle remaining 1/2 cup cheese and cilantro over top and bake another couple of minutes until cheese is melted.
- Serve with a dollop of sour cream.
SHANNON'S LOWER FAT CHILE RELLENO
A twist on the Mexican original. This dish freezes well to be thawed and baked later! Serve over Spanish rice with tortillas and salsa on the side, if desired.
Provided by SPERTE
Categories Spicy Appetizers
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pound chicken breasts with a mallet until flat. Cut green chile peppers in half and remove seeds. Place one chile pepper on each chicken breast. Insert a slice of cheese inside each chile pepper. Roll up breasts and secure with toothpicks.
- Dunk each chicken roll in a bowl filled with egg white and water, then roll in cornmeal. Place coated chicken on a lightly greased cookie sheet and bake in the preheated oven for 45 minutes or until tops are lightly browned and cheese is oozing out of the sides. Remove toothpicks and serve.
- To Freeze Ahead: Place each chicken breast roll in a separate resealable plastic bag and put in freezer. To prepare for serving, remove from the freezer and thaw. Preheat oven. Place thawed chicken on a lightly greased cookie sheet and bake in the preheated oven as before.
Nutrition Facts : Calories 287 calories, Carbohydrate 17 g, Cholesterol 88.4 mg, Fat 8.1 g, Fiber 1.8 g, Protein 37.3 g, SaturatedFat 4 g, Sodium 339.3 mg, Sugar 2.5 g
SHANNON'S LOWER FAT CHILE RELLENO
A twist on the Mexican original. This dish freezes well to be thawed and baked later! Serve over Spanish rice with tortillas and salsa on the side, if desired.
Provided by SPERTE
Categories Spicy Appetizers
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pound chicken breasts with a mallet until flat. Cut green chile peppers in half and remove seeds. Place one chile pepper on each chicken breast. Insert a slice of cheese inside each chile pepper. Roll up breasts and secure with toothpicks.
- Dunk each chicken roll in a bowl filled with egg white and water, then roll in cornmeal. Place coated chicken on a lightly greased cookie sheet and bake in the preheated oven for 45 minutes or until tops are lightly browned and cheese is oozing out of the sides. Remove toothpicks and serve.
- To Freeze Ahead: Place each chicken breast roll in a separate resealable plastic bag and put in freezer. To prepare for serving, remove from the freezer and thaw. Preheat oven. Place thawed chicken on a lightly greased cookie sheet and bake in the preheated oven as before.
Nutrition Facts : Calories 287 calories, Carbohydrate 17 g, Cholesterol 88.4 mg, Fat 8.1 g, Fiber 1.8 g, Protein 37.3 g, SaturatedFat 4 g, Sodium 339.3 mg, Sugar 2.5 g
Tips:
- Selecting the Right Peppers: Choose large, firm poblano peppers with smooth, unblemished skin. They should be deep green in color and have a slight give when gently pressed.
- Roasting the Peppers: Use a gas stove or broiler to roast the peppers directly over an open flame. This method gives them a smoky flavor and charred skin, making them easier to peel.
- Peeling the Peppers: Once the peppers are roasted, place them in a paper bag or covered bowl to steam for 10-15 minutes. This loosens the skin, making it easier to peel off.
- Preparing the Filling: Use a combination of lean ground turkey or chicken, vegetables, and spices for the filling. Grated zucchini, chopped onions, minced garlic, cumin, chili powder, and oregano are some common ingredients.
- Assembling the Chile Rellenos: Stuff the roasted poblano peppers with the filling, making sure not to overfill them. Dip the peppers in egg white, then roll them in bread crumbs to create a crispy coating.
- Baking the Chile Rellenos: Bake the chile rellenos in a preheated oven at 375°F for 20-25 minutes or until golden brown and crispy.
- Serving Suggestions: Serve the chile rellenos with your favorite toppings, such as salsa, guacamole, sour cream, or shredded cheese. They can also be served with rice and beans for a complete meal.
Conclusion:
Incorporating Shannon's Lower-Fat Chile Relleno into your culinary repertoire is an excellent way to enjoy a traditional Mexican dish in a healthier manner. The use of lean protein, reduced-fat cheese, and wholesome ingredients ensures a guilt-free indulgence. Experiment with different fillings and toppings to suit your preferences and create a personalized version of this classic dish. Whether you're hosting a fiesta or simply seeking a flavorful weeknight meal, Shannon's Lower-Fat Chile Relleno is sure to impress your taste buds and nourish your body.
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