Chile Rellenos Casserole Directions:
- Preheat the broiler, positioning the rack 6 inches from the heat source. Line a baking sheet with foil.
- Place the poblano peppers on the sheet and broil for 10-15 minutes, turning occasionally until the skins are charred.
- Transfer the peppers to a sealed bag and let them steam for 10 minutes. Peel off the skins, deseed the peppers, and remove the stems.
- Preheat the oven to 350°F (175°C) and grease a 3-quart casserole dish.
- Arrange half of the roasted poblano peppers in the casserole dish, then layer with 1 cup of fat-free shredded cheese and 1/2 cup of shredded cheddar cheese. Repeat with the remaining peppers and cheese.
- In a medium bowl, whisk together the eggs, fat-free milk, flour, baking powder, garlic powder, onion powder, salt, and pepper until smooth.
- Pour the egg mixture over the layers of peppers and cheese.
- Bake for 45 minutes or until golden and set. Let the casserole cool slightly before slicing into squares.
- Serve warm, optionally topped with sour cream, salsa, and fresh cilantro.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
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WW Points Calculation:
- Poblano Peppers (7 large): 0 points
- Fat-Free Milk (1.5 cups): 3 points
- Eggs (5 large): 0 points
- Fat-Free Shredded Cheese (2 cups): 2 points
- Shredded Cheddar Cheese (1 cup): 12 points
- All-Purpose Flour (3 tablespoons): 2 points
- Baking Powder, Garlic Powder, Onion Powder, Salt & Pepper: 0 points
Total Points: 19 points for the entire recipe
Servings: 8 servings
Points per Serving: 2.375 points (rounded to 2 points per serving)
Nutrition Facts:
- Calories: ~150 per serving
- Fat: ~8g
- Carbohydrates: ~8g
- Protein: ~10g
I await your comments! Enjoy!