Updated: May 9
Classic Chiles Rellenos are made by stuffing fresh charred chiles with cheese, dipping them in egg batter and frying. They’re good, but they’re quite an indulgence since they’re fried. This casserole version of Chiles Rellenos is easy to make, and it’s so much better for you too.
8 ounces ground chicken or turkey
1 cup chopped onion
1¾ teaspoons ground cumin
1½ teaspoons dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
One 16-ounce can fat free refried beans
Two 4-ounce cans whole green chiles, drained & cut lengthwise into quarters
1 cup (4 ounces) shredded Colby-Jack cheese, divided
1 cup frozen corn, thawed & drained
1/3 cup all-purpose flour
1/4 teaspoon salt
1 1/3 cups nonfat milk
1/8 teaspoon Tabasco sauce
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
chopped red onion and cilantro, for garnish (optional)
Preheat oven to 350°F.
Cook chicken or turkey and chopped onion in a nonstick skillet over medium-high heat until meat is browned, stirring to crumble. Remove from heat; add cumin and next 5 ingredients. Stir well; set aside.
Arrange half of green chiles in an 11x7-inch baking dish (or a 9x9); top with 1/2 cup cheese. Spoon mounds of meat/bean mixture onto the cheese; spread gently, leaving a 1/4-inch border around edge of dish. Top with corn. Arrange remaining green chiles over corn; top with 1/2 cup cheese.
Combine flour and 1/4 teaspoon salt in a bowl; gradually add milk and next 3 ingredients, stirring with a whisk until blended. Pour over casserole.
Bake for 1 hour and 5 minutes or until set; let stand 5 minutes. Garnish with onion and cilantro sprigs, if desired.
Two 4.5-ounce cans of chopped green chiles can be substituted for whole chiles, if desired.
Serving: 1serving, Calories: 320kcal, Carbohydrates: 28g, Protein: 23g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 120mg, Sodium: 1011mg, Potassium: 424mg, Fiber: 5g, Sugar: 6g, Vitamin A: 580IU, Vitamin C: 16.9mg, Calcium: 294mg, Iron: 3.3mg