nutritional information

Per 1 stuffed chile plus 1/2 cup sauce :

  • Calories: 265
  • Protein: 12 g
  • Total Fat: 9 g
  • Saturated Fat: 2 g
  • Carbohydrates: 37 g
  • Cholesterol: 41 mg
  • Sodium: 473 mg
  • Fiber: 4 g
  • Sugar: 8 g

Baked Chiles Rellenos with Smoky Tomato Sauce

Baked Chiles Rellenos with Smoky Tomato Sauce

Serves 6

Traditional chiles rellenos are dipped in a light egg batter and fried. Here, we keep the same crisp outside but take away extra fat and calories by baking the stuffed, breaded chiles.
CHILES RELLENOS
  • 6 large poblano chiles
  • 2 tsp. vegetable oil
  • ½ medium onion, chopped (1 cup)
  • 1 medium zucchini, chopped (1 cup)
  • ½ cup fresh or frozen corn kernels
  • 1 cup shredded low-fat Cheddar or Monterey Jack cheese
  • 1 large egg
  • 1 cup panko breadcrumbs
  • ¼ cup chopped cilantro
  • 1 lime, cut into 6 wedges
  • ¼ cup low-fat sour cream or plain yogurt
  • 2 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 28-oz. can whole tomatoes
  • 1 canned chipotle chile in adobo sauce, drained

1. To make Chiles Rellenos: Roast and peel chiles. Cut 3-inch slit in each chile, and remove seeds with spoon.

2. Preheat oven to 425°F. Heat oil in skillet over medium heat. Add onion, and cook 5 minutes, or until soft. Add zucchini and corn, and cook 5 minutes more. Season with salt, if desired. Transfer to bowl, and stir in cheese.

3. Stuff each chile with 1/2 cup zucchini mixture. Secure closed with toothpicks.

4. Whisk egg with 1/2 cup water in bowl. Spread breadcrumbs on plate.

5. Dip chiles in egg wash. Coat with breadcrumbs. Place on baking sheet, and bake 15 to 25 minutes, or until golden.

6. To make Sauce: Heat oil in saucepan over medium heat. Add onion, chili powder, and cumin, and cook 4 to 5 minutes, or until onion is soft and spices are fragrant. Add tomatoes, and simmer 10 minutes, breaking up tomatoes with spatula or wooden spoon. Transfer to blender, add chipotle chile, and blend on low speed until Sauce is smooth. Serve Chiles Rellenos with Sauce, cilantro, lime wedges and sour cream.

October 2010 p.74

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comments

Eggs are not vegetarian.

Thomas - 2013-12-25 03:07:17

We enjoyed these rellenos atop a bed of spicy black beans and a chipotle sour cream drizzle across the crunchy topping.

Kerri Kramer - 2013-02-19 02:08:38

Sounds like something worth trying

Chris - 2013-02-11 17:48:49

Great receipe. Very tasty and healthy.

Nancy - 2012-09-29 23:38:54

Loved this recipe, just tweaked it a little..added soy crumbles and soy cheese to filling mix. My husband loved them!

Pat S - 2012-09-06 21:37:33

Yes! Use canned chilis to cut back the time. I usually do smaller chilis and bake up a whole cookie sheet worth- this is one of the husband's favorite meals that he requests OFTEN! Fantastic recipe, the zucchini and corn make it!

Melody - 2012-03-09 11:08:11

I really enjoyed this recipe, I didn't have zucchini but instead used chopped mushrooms, next time I will add some crumbled tofu to the stuffing. I found that the recipe for the sauce was way too spicy. I used Goya brand chili in abodo sauce. Next time I will omit the extra chili powder. The flavor was amazing though. I froze the extra sauce to make with beans or other mexican cooking next time.

Renee in DC - 2011-10-17 09:46:18

i am going to try this substituting crumbles tofu and grated moche...dipping them in a wash of water and veganaise...

eliz snyder - 2011-10-14 15:12:10

This recipe is a lot of work and takes a lot of time to prepare. It was very good but not sure I would make it again mainly because of the time involved. The sauce is excellent. Hot if you use Penzy's chili powder. We mixed the sauce with plain yogurt and it was delicious. Also we ate the sauce warm with tortilla chips.

Maureen - 2011-02-28 20:24:28

I LOVE TAMALES,THIS RECIPE FOR VEGETARIAN TAMALES SOUNDS GREAT CAN'T WAIT TO TRY THESE.

JESSICA LOPEZ - 2011-02-01 19:18:56

I love, love, love this recipe. For those who find it too time intensive, try using canned fire roasted chiles and/or your own salsa instead of the chipotle sauce. I must say, though, that this is a wonderful springboard for personal add ins, as well as delectable perfection, as is. Thank you.

Rowan - 2012-02-22 16:50:58

I make chile rellenos regularly and usually I just bake the stuffed roasted peppers (poblano or cubanelle) without any breading at all. I will be trying this variation soon!

Crystal - 2012-01-04 22:33:49