Baked Chile Relleno Ala Weight Watchers
A light and fluffy low calorie rendition of a Mexican classic - Chile Relleno
Yield
1 servingsPrep
25 minCook
20 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
separated |
|
| 1 | large |
egg whites
|
|
| 1 | dash |
salt
|
*
|
| 1 | medium |
poblano peppers
or jalapeno pepper |
*
|
| ¾ | ounce |
cheddar cheese
shredded |
|
| 1 | x |
salsa
hot or medium (optional) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
separated |
|
| 1 | large |
egg whites
|
|
| 1 | dash |
salt
|
*
|
| 1 | can |
poblano peppers
or jalapeno pepper |
*
|
| 21.7 | ml/g |
cheddar cheese
shredded |
|
| 1 | x |
salsa
hot or medium (optional) |
*
|
Directions
Preheat oven to 350℉ (180℃). Spray 6" au gratin dish with nonstick spray. Set aside.
In a medium bowl, with electric mixer on high speed, beat egg white and salt until stiff.
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.
Bake until golden brown and center is set; 15 to 20 minutes. Serve with salsa if desired.
