HEALTHY CHILES RELLENOS
A lighter and healthier version of a Mexican classic. Broiled instead of fried, these rellenos are filled with a creamy turkey and veggie filling and finished with a melted cheesy top.
Provided by Lauren Grant of Zestful Kitchen
Categories Lunch/Dinner
Time 30m
Number Of Ingredients 16
Steps:
- Heat broiler to high with rack set 6 inches from element.
- Roast poblanos until charred on all sides, about 8 minutes, rotating every few minutes. Transfer to a bowl, cover with plastic wrap and let steam 10 minutes.
- Heat oil in a large skillet over medium. Add turkey, onion, garlic, cumin, chili powder, salt, and black pepper. Cook until turkey is browned, about 5 minutes.
- Add jicama, black beans, and serrano and cook another 2 minutes. Off heat, stir in lime juice, cilantro, and ½ cup cashew cream.
- Peel skin from chiles and cut a slit, lengthwise, down one side of each chile and remove seeds.
- Heat broiler to high, with rack set 6 inches from element.
- Stuff chiles with turkey mixture, top with cheese and broil until cheese is bubbly and starting to brown, 1-2 minutes.
- Serve chiles rellenos with additional cashew cream and salsa verde.
BAKED CHILE RELLENOS
This Baked Chile Relleno recipe is so easy and deliciuos you won't miss the frying!
Provided by EmilyFabulous
Categories Appetizer Main Course
Time 1h
Number Of Ingredients 10
Steps:
- Put the poblano peppers on a baking sheet lined with aluminum foil. Place the baking sheet on the highest rack in the oven and broil on high for 15 minutes, flipping every 5 minutes.
- Once the peppers have roasted, remove them from the oven and place them in a sealable plastic bag for 10 minutes to steam.
- Turn on the oven to 375°F to continue warming.
- While the peppers are roasting, add all of the sauce ingredients to a saucepan and slowly bring to a boil.
- Add the sauce to a food processor and pulse about 10 times to smooth out the sauce but still leave a few chunks of vegetables.
- Place about 2/3 of the sauce at the bottom of a cast-iron skillet or oven-safe pan/dish.
- Remove the peppers from the plastic bag, cut a slit in the side, and remove the seeds and top stem. Flip the pepper over and peel off as much charred skin as you can. Be careful, the peppers are still hot!
- Flip the pepper back over and fill it with a generous amount of cheese. I used a mix of queso fresco, sharp cheddar, and mozzarella.
- Roll up the sides of the pepper and place it open side down in the pan with the sauce. Don't worry if it breaks a little, it will be covered with more sauce and cheese.
- Cover the cheese-stuffed peppers in the pan with the rest of the sauce and cheese.
- Bake the rellenos in the oven at 375°F for 25 minutes. Remove the pan from the oven and serve with chopped green onion, avocado, and sour cream. Enjoy!
Nutrition Facts : ServingSize 3 servings, Calories 390 kcal, Carbohydrate 18.9 g, Protein 35.6 g, Fat 24.4 g, SaturatedFat 14.1 g, Cholesterol 60 mg, Sodium 977 mg, Fiber 6.4 g, Sugar 5.3 g
ROASTED CHILES RELLENOS WITH BLACK BEANS
A healthy, vegan adaptable, Roasted Chile Relleno Recipe - that is lightened up with the addition of black beans. Simplified by roasting (instead of frying) the peppers with the Salsa Ranchero Sauce ingredients - all baked together on one sheet-pan - saving a step!
Provided by Sylvia Fountaine
Categories Main - GF & Vegan Adaptable
Time 1h20m
Yield 4
Number Of Ingredients 16
Steps:
- READ DIRECTIONS ALL THE WAY THROUGH
- Cut the tomatoes in half and arrange them on the sheet pan. Add the sliced onions to the sheet pan, along with the whole garlic cloves, halved jalapeños and whole poblano peppers, ensuring they are not overcrowded. You may need to use two sheet pans. (You can also char the peppers on a gas burner, see notes) Drizzle all with olive oil, sprinkle with salt and pepper and place on the middle rack and check after 15 minutes. (If your oven runs hot, you could turn it down to 425 if needed.) If the peppers are tender remove them (pasilla peppers will cook much faster than poblanos- please see notes) and check the garlic, removing it if tender. Otherwise, continue roasting with the tomatoes and onions for another 15-20 minutes until the peppers and onions are tender and tomatoes are juicy.
- Mix the canned beans (drained, rinsed) with the cheese. OR If going vegan, mix the beans with 1 cup of vegan herbed tofu ricotta. Season the mixture with salt and pepper. If using plain black beans, add a teaspoon of cumin and chili powder.
- When the poblanos are just tender, take the sheet pan out of the oven (leave the oven on) and let it cool.
- Take ⅓ of the onions, chop them up, and add them to the bean filling mixture and stir.
- Place the remaining onions into a blender along with the tomatoes, pan juices, jalapeño, garlic, cumin, coriander, chili powder, oregano, salt, tomato paste and fresh cilantro, adding a little water (or broth if needed) to thin it out, and blend until smooth. Set aside.
- Carefully cut a slit in the poblano peppers from stem to pointy end and using your fingers, gently remove seeds while rinsing them under cold running water. If the thin skins slip off, let them, but don't worry about actively peeling them, especially poblanos - their skins are quite thin -leaving some of the skin on is perfectly fine. Pasillo peppers have thick skin and should be peeled.
- In a large greased baking dish (or oven-proof skillet) pour a little of the roasted tomato ranchero sauce to coat the bottom (use about half the sauce). Place the peppers over top of the sauce, slit side up, then spoon the black bean filling into each one. Pour the rest of the flavorful ranchero sauce over top. At this point, you could add more shredded cheese to the top, or leave it off.
- Cover with foil and bake 20-25 minutes in a 425F oven- or until the filling is warm and melty, uncover and bake 5 more minutes.
- Garnish with cilantro leaves, toasted pumpkin seeds and sour cream if you like.
Nutrition Facts : Calories 302 calories, Sugar 7.9 g, Sodium 890 mg, Fat 11.2 g, SaturatedFat 4.8 g, TransFat 0.3 g, Carbohydrate 37.9 g, Fiber 14.2 g, Protein 16.6 g, Cholesterol 24.5 mg
BAKED CHILES RELLENOS
Delicious baked chiles rellenos without the fat of frying. Serve with Mexican beans and rice.
Provided by Busy Teacher
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Roast peppers on the top rack of the preheated oven until the skins are charred, about 5 minutes per side. Remove from the oven and allow to cool enough to handle, about 10 minutes. Set the oven to 350 degrees F (175 degrees C).
- While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth. Slice the queso fresco into eight even rectangles, just shorter than the length of the peppers.
- Carefully peel off the waxy skin of the cooled peppers. Gently cut a slit down the length of the peppers and use a spoon to remove the seeds and membranes.
- Spread about 1/4 cup of the milk mixture on the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle. Place each chile/cheese wrap seam-side down in a single layer in the baking dish. Cover with remaining egg mixture. Sprinkle Cheddar cheese over the top.
- Bake in the preheated oven until the egg mixture has risen and the cheese is golden brown, about 30 minutes.
Nutrition Facts : Calories 256.5 calories, Carbohydrate 11.8 g, Cholesterol 137 mg, Fat 15.8 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 9 g, Sodium 450.8 mg, Sugar 1.7 g
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