Chile Rellenos
Recipe from Diabetic Living



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Servings: 4
Prep Time: 25 mins
Related Categories: Casseroles
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Ingredients
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    2   large 
    fresh poblano chile peppers, Anaheim chile peppers,* or green sweet peppers (8 ounces)
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    1   cup 
    shredded reduced-fat Mexican-blend cheese (4 ounces)
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    1 - 2   
    fresh jalapeno chile peppers, seeded and finely chopped*
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    1 1/2  cups 
    refrigerated or frozen egg product, thawed or 6 eggs, beaten
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    1/3  cup 
    fat-free milk
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    1/3  cup 
    flour
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    1/2  teaspoon 
    baking powder
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    1/4  teaspoon 
    cayenne pepper
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    Picante sauce and/or light sour cream (optional)

Directions
1.
Preheat oven to 450 degrees F. Halve the peppers and remove seeds, stems, and veins. Immerse peppers into boiling water for 3 minutes; drain. Invert peppers on paper towels to drain well. Place one pepper half in each of four greased 12- to 16-ounce au gratin dishes. Top each with cheese and jalapeno pepper.
2.
In a medium bowl combine egg and milk. Add flour, baking powder, and cayenne pepper. Beat until smooth. Pour egg mixture evenly over peppers and cheese.
3.
Bake, uncovered, about 15 minutes or until a knife inserted into the egg mixture comes out clean. Let stand about 5 minutes. If desired, serve with picante sauce and/or sour cream. Makes 4 (1 dish each) servings
Tip
  • *Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition information
Per Serving: cal. (kcal) 203, Fat, total (g) 5, chol. (mg) 15, sat. fat (g) 4, carb. (g) 17, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 2, pro. (g) 19, vit. A (IU) 1846.43, vit. C (mg) 1.92, Thiamin (mg) 0.39, Riboflavin (mg) 1.42, Niacin (mg) 1.58, Pyridoxine (Vit. B6) (mg) 0.33, Folate (Ág) 124.99, Cobalamin (Vit. B12) (Ág) 1.95, sodium (mg) 470, Potassium (mg) 362, calcium (mg) 525.03, iron (mg) 3.96, Vegetables () 0.5, Starch () 1, Lean Meat () 2, Fat () 0.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
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