Quick Chilies Rellenos
Chilies Rellenos can often be found in fine Mexican restaurants.
These golden deep-fried, egg-white-battered, cheese-filled, cheese-covered treasures are not only hugely delicious, they are also hugely packed with calories and fat content. Bummers.
So if you're craving Chilies Rellenos without craving all the fat and calories, give our low calorie recipe a whirl.
If your local market doesn't stock reduced-fat Mexican cheese, simply season 2 cups of plain reduced-fat cheese with 1 Tablespoon of ground chili powder, 1 teaspoon of ground cumin and 1 teaspoon of dried cilantro.
Ingredients for our Quick Chilies Rellenos - a low calorie recipe for dieters:
4 egg whites, gently whipped
1/3 cup all-purpose flour
1 cup of fat-reduced evaporated milk
8 ounces of enchilada sauce
4 cans of whole green chilies, drained & seeded
16 ounces of reduced-fat Mexican-blend cheese, shredded
Place flour into a deep bowl and add half of the fat-reduced evaporated milk. After flour has been incorporated into the milk, add egg whites one at a time.
Add remaining evaporated milk.
Spray a 2-quart oven-safe baking dish with cooking spray, then arrange 2 cans of the drained chilies on the bottom.
Top with 1/2 of the egg/flour/evaporated mixture. Top with 1/3 of the fat-reduced cheese. Repeat this process to create another layer. Carefully top with the enchilada sauce.
Bake in a preheated 350-degree oven for about 30 minutes. Remove from oven; top with remaining cheese and return to oven until cheese is melted.
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