The charred skin of a fresh green chile hides a sweetness that only fire can bring out. This dish captures that flavor in a soft texture that feels like a cloud. It is a comforting meal that feels special enough for guests but remains simple enough for a weeknight dinner. By baking the stuffed peppers in a fluffy egg batter, we avoid the heaviness of frying while keeping all the rich cheese and pepper flavors you crave.
Yields: 4 servings Prep Time: 35 minutes Cook Time: 30 minutes Temperature: 325°F
Ingredients
- 8 large fresh green chiles
- 1 cup (4 ounces) shredded reduced fat Monterey Jack cheese
- 1/2 cup light ricotta cheese
- 1/2 cup egg substitute
- 3 tablespoons water
- 3 tablespoons all-purpose flour
- 8 egg whites
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- Vegetable cooking spray
- 1/3 cup (1 1/2 ounces) shredded reduced-fat sharp Cheddar cheese
- 1/8 teaspoon chili powder
Instructions
- Roast the Chiles: Place the chiles on a baking sheet and broil 5 to 6 inches from the heat. Turn them often with tongs until the chiles are blistered on all sides. Immediately place the chiles in a heavy-duty plastic bag and fasten it securely. Let them steam for 10 to 15 minutes.
- Peel and Seed: Remove the peel from each chile; they will be limp. Split the chiles and carefully remove the stem and seeds. Drain them on paper towels.
- Stuff the Chiles: Combine the Monterey Jack cheese and ricotta cheese in a small bowl. Place an equal amount of the cheese mixture down the center of each chile and fold over to close. Set these aside.
- Prepare the Batter: Combine the egg substitute, water, and flour in a large bowl. Stir with a wire whisk until the mixture is smooth. Set this aside.
- Whip the Whites: Beat the egg whites, salt, and white pepper in a large mixing bowl until stiff peaks form. Gently fold this into the egg substitute mixture.
- Assemble: Coat a 12x8x2-inch baking dish with cooking spray. Spread half of the egg white mixture in the dish. Place the stuffed chiles over the mixture and sprinkle with the Cheddar cheese. Spread the remaining egg white mixture over the chiles.
- Bake: Sprinkle the top with chili powder. Bake at 325°F for 25 to 30 minutes or until golden brown. Serve immediately.
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Baked Chiles Rellenos
Roasted green chiles stuffed with cheese and baked in a light, soufflé-like egg batter. A healthier, vegetarian dinner that skips the frying without losing flavor.
Ingredients
Instructions
Roast the Chiles:
-
Place the chiles on a baking sheet and broil 5 to 6 inches from the heat.
-
Turn them often with tongs until the chiles are blistered on all sides.
-
Immediately place the chiles in a heavy-duty plastic bag and fasten it securely.
-
Let them steam for 10 to 15 minutes.
Peel and Seed:
-
Remove the peel from each chile; they will be limp.
-
Split the chiles and carefully remove the stem and seeds.
-
Drain them on paper towels.
Stuff the Chiles:
-
Combine the Monterey Jack cheese and ricotta cheese in a small bowl.
-
Place an equal amount of the cheese mixture down the center of each chile and fold over to close.
-
Set these aside.
Prepare the Batter:
-
Combine the egg substitute, water, and flour in a large bowl.
-
Stir with a wire whisk until the mixture is smooth.
-
Set this aside.
Whip the Whites:
-
Beat the egg whites, salt, and white pepper in a large mixing bowl until stiff peaks form. Gently fold this into the egg substitute mixture.
Assemble:
-
Coat a 12x8x2-inch baking dish with cooking spray.
-
Spread half of the egg white mixture in the dish.
-
Place the stuffed chiles over the mixture and sprinkle with the Cheddar cheese.
-
Spread the remaining egg white mixture over the chiles.
Bake:
-
Sprinkle the top with chili powder.
-
Bake at 325°F for 25 to 30 minutes or until golden brown.
