Vegetarian

Chile Relleno takes 30 minutes to prepare.

Chile Relleno takes 30 minutes to cook.

Chile Relleno makes 4 servings.

The ingredients for Chile Relleno are:

1/2 cup cooked brown rice
4 large serrano chiles
3 eggs separated
1/2 cup flour for
4 light laughing cow wedges
1/4 cup 2% colby/monterrey cheese
Pam spray

Here is how you make Chile Relleno:

Cook Brown rice while you roast Peppers over griddle until blistered, place in plastic bag to steam and make it easier to peel skin. Once peeled cut lengthwise. Remove seeds to reduce spiciness and make room for stuffing. Prepare stuffing by mixing brown rice, and cheeses together. put aside. Prepare batter by beating only egg whites until soft peaks form then add the yolks and beat on low just until blended. Stuff peppers and close with toothpick. roll in flour and dip in batter. cook on lightly greased non stick pan until batter is cooked through.You can stuff with whatever mixture you like to experiment with. Number of Servings: 4Recipe submitted by SparkPeople user JORDAN1019.

The nutritional information for Chile Relleno is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 219.1

• Total Fat: 8.2 g
• Cholesterol: 154.0 mg
• Sodium: 359.9 mg
• Total Carbs: 24.9 g
• Dietary Fiber: 1.5 g
• Protein: 11.3 g

Chile Relleno is Mexican cuisine.