Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Baked Chile Relleno Ala Weight Watchers

StarStarStarStarHalf star

Your rating

Recipe

A light and fluffy low calorie rendition of a Mexican classic - Chile Relleno

 

Yield

1 servings

Prep

25 min

Cook

20 min

Ready

45 min

Ingredients

Amount Measure Ingredient Features
1 large eggs
separated
Camera
1 large egg whites
Camera
1 dash salt
* Camera
1 medium poblano peppers
or jalapeno pepper
* Camera
¾ ounce cheddar cheese
shredded
Camera
1 x salsa
hot or medium (optional)
* Camera

Ingredients

Amount Measure Ingredient Features
1 large eggs
separated
Camera
1 large egg whites
Camera
1 dash salt
* Camera
1 can poblano peppers
or jalapeno pepper
* Camera
21.7 ml/g cheddar cheese
shredded
Camera
1 x salsa
hot or medium (optional)
* Camera

Directions

  1. Preheat oven to 350℉ (180℃). Spray 6" au gratin dish with nonstick spray. Set aside.

  2. In a medium bowl, with electric mixer on high speed, beat egg white and salt until stiff.

  3. In a small bowl, lightly beat egg yolk; fold into egg whites. Spread half the mixture in prepared dish. Open chile and place flat on top; sprinkle with cheese. Spread remaining egg mixture on top to make an even layer.

  4. Bake until golden brown and center is set; 15 to 20 minutes. Serve with salsa if desired.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 94g (3.3 oz)
Amount per Serving
Calories 15950% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 223mg 74%
Sodium 742mg 31%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 9%
Sugars g
Protein 27g
Vitamin A 10% Vitamin C 79%
Calcium 15% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe