BAKED CHILES RELLENOS

SNOWY DAYS AND CHILES RELLENOS

This is one of those recipes we came up with many years ago when we lived in North Carolina. The first time we made it was during a major snowstorm. There aren’t many snowstorms in NC so whenever we had snow we would make this recipe. Having the Chiles Rellenos became a tradition when it snowed.. Living in N.E. Ohio we have a ton of snowstorms so we always make this for the first snow of the year.

Our original recipe for the chiles Rellenos had a ton of butter, cream, and lots of cheese.  It is one of those dishes that you can’t eat often because you will gain 10 pounds…FAST!!!   We reimagined this recipe and cut some of the calories but boosted the flavor with the spices we used.

TEX MEX FOOD – YUM!

I really can’t think of any Tex Mex dish we don’t love.  Being on a diet it is difficult to eat many of those delicious Tex Mex dishes.  We have really worked hard to figure out ways to bake foods and to use fresh spices over oils.  Chile Rellenos is usually full of cheese, breaded and fried (oh so good).  But, not low in calories!.

We now make our version of Chiles Rellenos.  It is still a little high in calories, I mean anytime you add cheese you’re gonna have calories.  But this recipe is so good and won’t kill your diet like the traditional version.

REVAMPING CHILES RELLENOS

First of all this Chile Rellenos recipe still has a good amount of cheese and we think more flavor than the fried version.

Last summer we were lucky enough to find some Anaheim chile peppers at the farmers market.  We grilled them and froze them so we could have a taste of summer, and enjoy one of favorite Tex Mex dishes.

You can use whole Chiles from cans or the grocery store usually has poblano chile peppers.  They just need to be roasted.

We roasted our chilies on the charcoal grill. It’s really easy and you can do several at one time. If using a gas grill in the house turn the burner to medium.  Place the Chile directly on the burner and roast.  Turning with tongs.

Once they are blackened on all sides. Place the Chilies into a brown paper bag or place the peppers in a container that can be sealed.  The Chilies will steam.  Leave them for about 15 minutes.

To remove the charred skins pepper skin Hold them under running water.  The blacked outer layer will come off.  Then cut off the tops and remove the seeds.

The Anaheim peppers are usually not spicy but sometimes you can get one that will knock your socks off!!! Usually the Hatch pepper has a lot more kick to it than the Anaheim pepper

HOW TO MAKE THE BAKED CHILES RELLENOS

Cut the top off the pepper and pull out the seeds. I rinse the peppers with cool water. Once the seeds are removed. Cut the Cheese in one ounce strips. We used pepper jack cheese but Cheddar cheese is also really good with this recipe.

Stuff each pepper with a stick of cheese.  Place the peppers in a shallow baking dish.

Mix eggs, flour and seasoning. Its ok if there are some lumps in the mixture. Pour over the chilies. Sprinkle the top with cheddar cheese (yes, more cheese!). So this isn’t completely low in calories but it is still better than the fried chilies rellenos. I think it taste just a good as a deep fried pepper.

To make the Chillies Rellenos extra spicy sprinkle the top with Cayenne Pepper or even a dried Habanero pepper. Now this is completely optional.

Bake and serve this cheese dish.

Bake and serve this cheese dish. This is fun to serve with homemade tortilla chips and black beans.

Enjoy!!!!!!

Chile Rellenos better than fried

Creamy baked stuffed Chile Rellenos with loads of cheese. This recipe cuts the calories and has more flavor than the fried version.

Ingredients

• 4 Chilies Anahiem, Hatch or Poblano peppers
• 4 Ounces Monetary Jack Cheese (Or pepper Jack Cheese if want spice)
• 2 Ounces Cheddar Cheese
• 2 Egg
• 1/4 Cup Flour
• 1/2 teaspoon Cumin
• 3/4 Cup Milk
• 1/2 teaspoon Salt
• 1/2 teaspoon Black Pepper
• Cayenne Pepper Optional – only if you wnat it spicy

Instructions

Roasting Peppers

• Roast Peppers. We roast ours on the charcoal grill. They can also be roasted on gas grill. Or buy canned Whole Chillies.
• To Roast your own peppers. Place the peppers on the grill or turn a gas burner to medium high heat.  Place the Chile directly on the grill or the burner and roast.  Turning with tongs.  
• Once they are blackened on all sides.   Place the Chilies into a small brown paper bag or place in a container with a lid.  The Chilies will steam.  Leave them in the brown paper bag or container for about 15 minutes.  
• Hold the pepper under running water.  The blacked outer layer will come right off.  Then cut off the tops and remove the seeds and veins. The seeds can be rinsed out with running water.

Building Casserole

• Preheat over to 375 degrees. Stuff each pepper with one (1) ounce of Monterey Jack Cheese. See Notes for other cheeses.
• Place peppers in caserole dish
• Beat eggs
• Mix together milk and eggs. Stir the flour, cumin, salt and black pepper into the milk and eggs
• Pour milk and egg mixture into the flour, cumin, salt and black pepper mixture
• Wisk together. Mixture does not have to be smooth
• Pour mixture over the chilies
• Sprinkle Cheddar cheese on top
• OPTIONAL: For Spice – Sprinkle Cayenne pepper on top
• Bake for 30 minutes or until cheese is melted
• Serve with your favorite mexican side dish

Notes

If you want a little spice stuff the peppers with Pepper Jack Cheese. Other cheese that can be used are Cheddar, Colby or Colby Jack Cheese.

Nutrition

Calories: 272kcal | Carbohydrates: 13g | Protein: 16g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 127mg | Sodium: 877mg | Potassium: 283mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1190IU | Vitamin C: 65mg | Calcium: 384mg | Iron: 1.7mg