low fat chili relleno recipe

How to make a low carb chile relleno casserole?

Instructions Preheat oven to 250 degrees Fahrenheit. Grease an 8×8 baking pan. Spread drained chilies to the bottom of the pan. In a large bowl add remaining ingredients, except for the shredded cheddar cheese. Mix well and layer over the chili. Bake for 35 minutes, or until egg mixture is set and cheese is lightly golden brown.

What’s the best way to make chili relleno?

Pour the batter over the peppers in the baking dish. Sprinkle with cheese. Place in a preheated 350° oven for 30 minutes until golden brown and center is cooked. Cut into squares and serve with sour cream and salsa! Is there seriously anything better than that melted cheese oozing out of the chili pepper?

What’s the best way to make low fat chili?

In a large saucepan, cook the onion and green pepper in 1/2 cup water until tender. Add beans, tomatoes and tomato paste. Stir in chili powder, salt if desired, pepper and remaining water; bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Why are chile rellenos high in carbs and fat?

Chile rellenos consist of roasted poblano or other pepper stuffed and fried. This traditional Mexican dish can be high in carbs and fat due to the batter used when frying. Short on time? This recipe uses canned green chiles as a time-saver.

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