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

Yield: 5 servings (serving size: 1 stuffed chile and about 2/3 cup tomato mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 201
  • Calories from fat: 33%
  • Fat: 7.7g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 20g
  • Carbohydrate: 15.4g
  • Fiber: 3.9g
  • Cholesterol: 43mg
  • Iron: 2mg
  • Sodium: 795mg
  • Calcium: 267mg

Ingredients

  • 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

Preparation

  1. Preheat broiler.
  2. 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.
  3. 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.
  4. Preheat oven to 350°.
  5. 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.
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