Baked Chiles Rellenos

"Tex-Mex food can be high in fat and calories, but we love it, so I try to re-create the flavors in a lightened version. This is my best dish. It's a great do-ahead meal. I refrigerate the stuffed chiles and sauce separately and bake them together either the same evening or the next day." -Amy R. Sokol, San Antonio


5 servings (serving size: 1 stuffed chile and about 2/3 cup tomato mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 201
Caloriesfromfat 33 %
Fat 7.7 g
Satfat 3.8 g
Monofat 2.2 g
Polyfat 0.8 g
Protein 20 g
Carbohydrate 15.4 g
Fiber 3.9 g
Cholesterol 43 mg
Iron 2 mg
Sodium 795 mg
Calcium 267 mg


5 large poblano chiles
Cooking spray
2 1/2 cups thinly sliced zucchini
1 teaspoon minced garlic
1 teaspoon ground cumin, divided
2 jalapeño peppers
1 (14.5-ounce) can diced tomatoes, drained
1 (8-ounce) can tomato sauce
1 1/2 cups (6 ounces) preshredded part-skim mozzarella cheese
1 cup shredded cooked chicken breast
1/2 teaspoon salt


Preheat broiler.

Place poblano peppers on a foil-lined baking sheet; broil 3 inches from heat for 8 minutes or until blackened and charred, turning after 6 minutes. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds, leaving stems intact.

Heat a medium saucepan over medium-high heat. Coat with cooking spray. Add zucchini and garlic; cook 4 minutes or until crisp-tender. Stir in 1/2 teaspoon cumin, jalapeño peppers, tomatoes, and tomato sauce; bring to a boil. Reduce heat, and simmer 15 minutes. Remove and discard jalapeño peppers.

Preheat oven to 350°.

Combine remaining 1/2 teaspoon cumin, cheese, chicken, and salt in a medium bowl, tossing to combine. Spoon about 1/2 cup cheese mixture into each chile, and secure with a wooden pick. Place stuffed chiles in an 11 x 7-inch baking dish coated with cooking spray; pour tomato mixture over stuffed chiles. Cover; bake at 350° for 20 minutes. Uncover; bake an additional 10 minutes or until thoroughly heated.

Amy R. Sokol,

Cooking Light

July 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note