Chiles Rellenos Made Easy

Photo: Oxmoor House

Yield: 4 servings (serving size: 1 chile and about 1/3 cup sauce)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 43 Minutes
Total: 1 Hour, 6 Minutes

Nutritional Information

Amount per serving
  • Calories: 297
  • Fat: 14.8g
  • Saturated fat: 5.8g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 1.8g
  • Protein: 16.1g
  • Carbohydrate: 25.6g
  • Fiber: 2.7g
  • Cholesterol: 159mg
  • Iron: 1.9mg
  • Sodium: 562mg
  • Calcium: 254mg

Ingredients

  • Cooking spray
  • 1 1/4 cups coarsely chopped onion
  • 2 cups chopped tomatoes
  • 1/2 cup low-sodium salsa verde
  • 1/4 teaspoon salt
  • 1/4 cup fresh cilantro
  • 4 poblano chiles
  • 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese, divided
  • 2 tablespoons goat cheese, divided
  • 3 large egg yolks
  • 3 large egg whites
  • 1.1 ounces all-purpose flour (about 1/4 cup)
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons cornmeal
  • 1/4 cup canola oil

Preparation

  1. 1. Preheat broiler to high.
  2. 2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 4 minutes or until tender. Stir in chopped tomatoes, salsa verde, and 1/4 teaspoon salt; cook 15 minutes or until thickened, stirring frequently. Place tomato mixture in a food processor; add cilantro. Process mixture until smooth. Set aside.
  3. 3. Place poblanos on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds, leaving stems intact. Spoon 1/4 cup Jack cheese and 1 1/2 teaspoons goat cheese in cavity of each chile.
  4. 4. Preheat oven to 350°.
  5. 5. Lightly beat egg yolks in a small bowl. Place egg whites in a medium bowl; beat with a mixer at high speed until stiff peaks form. Fold egg yolks into egg whites. Combine flour and black pepper in a shallow dish. Place cornmeal in another shallow dish. Dredge poblanos in flour mixture, and dip into egg mixture. Dredge in cornmeal.
  6. 6. Heat oil in a large stainless steel skillet over medium-high heat until hot; reduce to medium heat. Add coated poblanos to oil; cook 6 minutes or until crisp, turning to cook on all sides. Place chiles on a baking sheet, and bake at 350° for 8 minutes or until cheese melts. Serve with tomato sauce.
Also featured in: Cooking Light Lighten Up, America!, Oxmoor House, 2013
My Notes

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

Add Note

Chiles Rellenos Made Easy Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy