Mexican

Low-Fat Chili Rellenos Casserole is for Breakfast.

Low-Fat Chili Rellenos Casserole takes 20 minutes to prepare.

Low-Fat Chili Rellenos Casserole takes 15 minutes to cook.

Low-Fat Chili Rellenos Casserole makes 4 servings.

The ingredients for Low-Fat Chili Rellenos Casserole are:

2 large poblano peppers or green sweet
peppers (8 ounces)
1 cup shredded reduced-fat Monterey Jack
cheese with jalapeno peppers(4 ounces)
3 beaten eggs
1/4 cup milk
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/2 cup shredded reduced-fat cheddar
cheese
Picante sauce (optional)
Dairy sour cream (optional)

Here is how you make Low-Fat Chili Rellenos Casserole:

1. Quarter the peppers and remove seeds, stems, and veins. Immerse peppers into boiling water for 3 minutes; drain. Invert peppers on paper towels to drain well. Place the peppers in a well-greased 2-quart square baking dish. Top with the reduced-fat Monterey Jack cheese.2. In a medium mixing bowl combine eggs and milk. Add flour, baking powder, red pepper, and salt. Beat till smooth. Pour egg mixture over peppers and cheese. 3. Bake, uncovered, in a 450 degree oven for 15 minutes or until a knife inserted into the egg mixture comes out clean. Sprinkle with the shredded reduced-fat cheddar cheese. Let stand about 5 minutes or till cheese melts. If desired, serve with picante sauce and sour cream. Makes 4 servings.Nutrition Facts per serving: 221 calories, 9 g total fat (5 g sat. fat), 31 mg cholesterol, 13 g carbs, 17 g protein.Number of Servings: 4Recipe submitted by SparkPeople user ZOEGIRL29.

The nutritional information for Low-Fat Chili Rellenos Casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 0.0

• Total Fat: 0.0 g
• Cholesterol: 0.0 mg
• Sodium: 0.0 mg
• Total Carbs: 0.0 g
• Dietary Fiber: 0.0 g
• Protein: 0.0 g

Low-Fat Chili Rellenos Casserole is Mexican cuisine.

The dietary needs meet for Low-Fat Chili Rellenos Casserole is Low Fat