Best Low Fat Italian Chili Rellenos Wrap Recipes

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LOW-FAT EASY CHEESY CHILE RELLENO CASSEROLE



Low-Fat Easy Cheesy Chile Relleno Casserole image

I'm searching for easy low-fat recipes on the 'net. There are more recipes on 'Zaar that are similar, but this one was different. This one was found at the Care2 website @ http://www.care2.com/greenliving/easy-cheesy-chile-relleno-casserole.html Adapted from Healthy Homestyle Cooking, by Evelyn Tribole (Rodale Press, 1994). Here is a family favorite in a low-fat reincarnation that's better for you than the original, but without sacrificing taste. The final product tastes rich and creamy, zesty and cheesy, with only a fraction of the fat: a great way to celebrate the day.

Provided by SassiFras

Categories     Low Cholesterol

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

3 (4 ounce) cans green chili peppers, whole, drained
1 cup evaporated skim milk
4 egg whites
1/3 cup all-purpose flour
2 cups reduced-fat monterey jack cheese, finely shredded
2 cups reduced-fat sharp cheddar cheese, finely shredded
1 (8 ounce) can tomato sauce

Steps:

  • 1. Preheat oven to 350°F Lightly spray a 1 1/2-quart casserole with no-stick spray and set aside.
  • 2. Wear disposable gloves to do this so you don't accidentally get burned by the hot pepper juice: Slit the chili peppers in half lengthwise. Remove and discard seeds. Rinse and drain peppers on paper towels.
  • 3. In a medium bowl, beat together the milk, egg whites, and flour until smooth; set aside.
  • 4. In another bowl, combine the Monterey Jack and cheddar cheeses. Set 1/2 cup of this cheese mixture aside for the topping.
  • 5. To assemble the casserole, layer half each of the chili peppers, the cheese mixture, and egg mixture. Repeat layers with remaining chili peppers, cheese mixture, and egg mixture.
  • 6. Pour the tomato sauce over the top, then bake 30 minutes. Sprinkle with reserved 1/2 cup cheese mixture and bake about 20 minutes more or until knife inserted near top comes out clean.

Nutrition Facts : Calories 235.3, Fat 5.7, SaturatedFat 3.4, Cholesterol 17.5, Sodium 750.4, Carbohydrate 19.9, Fiber 1.6, Sugar 9.9, Protein 26.3

LOWER FAT CHILES (CHILES) RELLENOS CASSEROLE



Lower Fat Chiles (Chiles) Rellenos Casserole image

You know the John Wayne Chile Relleno casserole? The rich, eggy, cheesy one that everyone always loves? Well - it's yummy but it's fattening! Here's a delicious lower fat variation that yields a similar casserole with no guilt! Utilizes reduced fat cheese, sour cream and egg substitute for pretty darn good results!

Provided by SaraFish

Categories     Cheese

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 cups reduced-fat Mexican cheese blend, shredded (Sargento's is one brand)
1 cup evaporated skim milk
3/4 cup fat free egg substitute or 3 beaten eggs
6 corn tortillas, torn into 2 inch pieces
2 (4 ounce) cans chopped mild green chilies
1/2 cup mild chunky salsa
1/4 teaspoon salt
2 tablespoons chopped cilantro
fat free sour cream or light sour cream

Steps:

  • Spray a large deep dish pie pan, or a deep square baking pan with Pam.
  • In a mixing bowl, combine 1 cup cheese, milk, egg, tortillas, chilies, salsa and salt.
  • Mix well and pour into pan.
  • Bake at 375 about 30 minutes until set.
  • Sprinkle remaining 1/2 cup cheese and cilantro over top and bake another couple of minutes until cheese is melted.
  • Serve with a dollop of sour cream.

BAKED BEEF CHILES RELLENOS CASSEROLE



Baked Beef Chiles Rellenos Casserole image

Super-easy, delicious, and low-carb version of chiles rellenos. Serve with dollops of low-fat sour cream and pico de gallo or salsa.

Provided by EmmLee

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h21m

Yield 10

Number Of Ingredients 14

6 large poblano peppers, halved and seeded
1 ½ pounds ground beef, or to taste
1 tablespoon chili powder
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon ground cayenne pepper
¼ teaspoon ground paprika
¼ teaspoon ground dried chipotle pepper
salt and ground black pepper to taste
1 large onion, chopped
2 (14.5 ounce) cans diced tomatoes with green chile peppers
cooking spray
3 cups shredded Mexican cheese blend, or to taste

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers with cut sides down onto the prepared baking sheet.
  • Cook under the preheated broiler until poblano pepper skins have blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.
  • Heat a large skillet over medium-high heat. Add beef, chili powder, garlic, cumin, oregano, cayenne pepper, paprika, chipotle pepper, salt, and black pepper. Cook and stir until beef is no longer pink, about 4 minutes. Add onion; cook until slightly softened, about 2 minutes. Add tomatoes with green chiles; cook until onions are translucent, about 5 minutes more. Let beef mixture cool.
  • Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
  • Run water over the poblano peppers to remove skins and discard them. Drain peppers on paper towels. Place a layer of peppers on the bottom of the prepared dish; place 1/3 of the beef mixture on top. Cover with 1 cup shredded Mexican cheese blend. Repeat layers twice more in the same order.
  • Bake, uncovered, in the preheated oven until golden brown on top, about 35 minutes.

Nutrition Facts : Calories 325.3 calories, Carbohydrate 8.9 g, Cholesterol 79.6 mg, Fat 23.3 g, Fiber 3 g, Protein 21.5 g, SaturatedFat 13 g, Sodium 694.5 mg, Sugar 1.6 g

EASY CHILE RELLENO EGG ROLLS



Easy Chile Relleno Egg Rolls image

I love chile rellenos, but they can be time consuming to make from scratch. This is a fast fix! Feel free to spoon your favorite ranchera sauce over the top if serving with rice and beans. This recipe comes from my 76-year-old Japanese mother, who learned it from a Filipino lady she used to work with back in the early 80s. If using wonton wrappers, you can serve these as appetizers. Enjoy!

Provided by MizzWycked

Categories     Appetizers and Snacks     Wraps and Rolls     Egg Roll Recipes

Time 35m

Yield 24

Number Of Ingredients 4

2 (12 ounce) packages egg roll wrappers
1 (27 ounce) can whole green chiles - seeded, drained well, and patted dry
1 pound Monterey Jack cheese, cut into 3x1/2-inch thick strips
vegetable oil for frying

Steps:

  • Lay a wrapper on a work surface diagonally so it resembles a diamond. Place a slice of green chile horizontally across the wrapper, 1 inch above the bottom point. Place a strip of Monterey Jack cheese on top of the chile.
  • Fill a small bowl with water. Dip an index finger into the water and moisten the edges of the wrapper. Roll the wrapper up and over the chile and cheese, starting from the point closest to you. Bring in both sides, making sure to press firmly to seal the filling. Roll away from you and to enclose the yumminess inside. Repeat with remaining wrappers, chiles, and Monterey Jack cheese.
  • Heat approximately 1/2 inch of oil in a deep frying pan over medium heat. Carefully lay a few egg rolls into the hot oil. Fry, turning once, until golden brown on both sides, 2 to 3 minutes. Watch carefully to prevent burning. Repeat with remaining egg rolls.
  • Transfer fried egg rolls to a plate lined with paper towels and let cool for a few minutes before serving.

Nutrition Facts : Calories 174.9 calories, Carbohydrate 18 g, Cholesterol 19.4 mg, Fat 8 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 3.9 g, Sodium 635.7 mg, Sugar 1.1 g

DEEP-FRIED CHILE RELLENOS WRAPS



Deep-Fried Chile Rellenos Wraps image

Make and share this Deep-Fried Chile Rellenos Wraps recipe from Food.com.

Provided by southern chef in lo

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

oil (for deep frying)
3 (4 ounce) cans whole green chilies
1 (10 ounce) package cheddar cheese
1 (10 ounce) package monterey jack cheese
1/2 cup milk
1 egg
1 cup all-purpose flour
2 teaspoons chili powder
1/2 teaspoon garlic salt
flour tortilla

Steps:

  • Separate chiles to make 10 individual pieces. Slice both cheeses into 10 strips. Place one strip of each cheese inside each chile. Place cheese stuffed chiles in center of each tortilla. Fold end of tortilla over chile, envelope style; secure with wooden picks.
  • In small bowl, beat egg and milk until blended.
  • In small bowl, combine flour, chili powder and garlic salt. Dip tortilla in egg mixture. Deep fry tortilla one minute on each side or until golden brown.

Nutrition Facts : Calories 755.6, Fat 49.3, SaturatedFat 30.5, Cholesterol 198.4, Sodium 895, Carbohydrate 35.5, Fiber 2.6, Sugar 5.4, Protein 43.7

LOW FAT ITALIAN CHILI RELLENOS WRAP



Low Fat Italian Chili Rellenos Wrap image

I came up with this wrap after a fellow WW riffraff told me about flatout wraps. They are only around 90 calories and VERY versatile! These are so good I would even serve them to company!

Provided by Queenkungfu

Categories     Lunch/Snacks

Time 5m

Yield 1 wrap, 1 serving(s)

Number Of Ingredients 3

1 tortilla, wrap (Italian herb flatout)
1 (3/4 ounce) wedge Laughing Cow light swiss cheese
2 thick roasted red peppers

Steps:

  • Heat up your roasted red peppers if they are not hot from the oven.
  • Spread the cheese only on a quarter of the wrap so it's thick.
  • Add your red peppers and roll up!
  • enjoy!

Nutrition Facts : Calories 254.6, Fat 6.5, SaturatedFat 2, Cholesterol 7.4, Sodium 749.2, Carbohydrate 36.9, Fiber 2.2, Sugar 1.6, Protein 11.2

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