Chiles Rellenos Casserole


Makes 6 servings


4 small tomatoes (about 1 pound), peeled
1 small white onion, peeled and quartered
1 clove garlic
1 tablespoon light olive or canola oil
1/2 cup fat-free reduced-sodium chicken broth
1/4 cup canned chopped mild green chilies
Pinch ground cloves
Pinch ground cinnamon
6 canned whole mild green chilies
4 ounces reduced-fat Monterey Jack cheese, cut into 6 sticks
2 eggs and 2 egg whites, lightly beaten, or equivalent cholesterol-free egg substitute


  1. Combine tomatoes, onion and garlic in blender jar or food processor bowl; purée. In medium saucepan over medium-low heat, heat oil. Add tomato mixture and cook 10 minutes. Add broth, chopped chilies, cloves and cinnamon. Simmer gently 15 minutes. Keep warm until ready for use.
  2. Cut slit in side of each whole chile; remove as many seeds as possible. Pat dry. Place 1 cheese stick in each chile. Place stuffed chiles in single layer in casserole dish lightly sprayed with nonstick cooking spray.
  3. Pour beaten eggs over chiles. Bake in preheated 350°F oven until eggs are set and casserole browns and puffs, about 25 to 30 minutes. Cut into 6 long slices, each slice containing a whole stuffed chile. Top each serving with warm tomato salsa.

Nutritional Information

Serving Size: 1/6 of total recipe
Calories 133
Calories from Fat 54 %
Total Fat 8 g
Saturated Fat <4 g
Cholesterol 86 mg
Carbohydrate 6 g
Fiber 2 g
Protein 9 g
Sodium 941 mg

Dietary Exchange

Vegetable 1
Meat 1
Fat 1

Check out more recipes for Mexican