I remade Chile Rellenos

Written by skisgirl85 on 2/5/2010 10:53 AM | COMMENTS (3)

Ask anyone that knows me....Mexican food is my absolute weakness! Anytime we go out to dinner, I'm secretly hoping the place we're going is so packed we have to opt for another restaraunt. And that other restaraunt is always a Mexican place! Love it!
One of my absolute favorite things (thanks to Ski) is the Chile Relleno. You know, the peppers that are stuffed with cheese and deep fat fried, only to be smoothered with greasy sauce and more cheese?
Yeah, I decided the other day that I was going to remake these delicious morsels..."Weight Watcherize" them, if you will!
So here it is.....

Baked Chile Rellenos
4 large poblano peppers
for the filling:
8 oz canned green chiles
1 medium tomato, chopped
1 large vidalia onion, chopped
1/2 cup reduced fat, Mexican blend shredded cheese
salt/pepper to taste
breading:
1/4 cup fat free egg substitute
1/4 cup dried plain breadcrumbs
1 tsp chili powder
1 tsp dried oregano
topping:
1/2 cup salsa
fresh cilantro, to taste, finely chopped

char the peppers so the skin blisters...I do this on the stove top, but you can put the peppers under the broiler. Once the skin is charred, set peppers in bowl covered with plastic wrap. Let sit for five minutes, or until skin is easily loosened from the pepper. Cut slit in pepper on one side and clean out seeds and ribs.
Preheat Oven to 350 F
Mix together green chiles, tomatoes, onions, cheese, and salt and pepper. Stuff each pepper with 1/4 of the mixture.
Very carefully, dip each pepper in egg substitute, and roll in breadcrumbs mixed with oregano and chili powder.
Lay in baking sheet coated with cooking spray. Bake for 1/2 hr or until breading is golden brown (I usually check them after ten minutes, and then go from there!)
Top with salsa and cilantro.
Serves 4, 3 pts per seving

They're not exactly like the ones you get at a restaraunt, but it's a good substitute, considering the fried version is six times the points. And you don't have to feel guilty about the lightly breaded, baked kind.
I'm going to make some tonight to go along with some other texmex entree....I think I'm more excited about the chile rellenos!

Categories: CookingFood


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  • Post Image rollerset

    2/7/2010 9:40 PM
    sounds great!


  • Post Image kcook0510 (katie)

    2/5/2010 5:03 PM
    oooooooh girl!!! That sounds great! I'll have to try it! I'm going to be making the Chili-Mac to bring to a Super Bowl party!


  • Post Image amandagregor

    2/5/2010 10:57 AM
    OMG- Mexican food is so my weakness- so I've tried to steer clear of it completely- because I just know that I can't control myself when I go----I'm getting tired of turkey tacos and even the spicy beef WW ones... I'll try this recipe and see how it is!




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