Best 9 Lower Fat Chiles Chiles Rellenos Casserole Recipes

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Indulge in a delectable culinary journey with our diverse collection of Chile Rellenos Casserole recipes, catering to various dietary preferences and taste buds. Embark on a flavor-packed adventure with our traditional Chile Rellenos Casserole, where succulent poblano peppers are stuffed with a savory filling of cheese, ground beef, and a delightful blend of spices, all enveloped in a rich tomato sauce.

For those seeking a healthier alternative, our Lower-Fat Chile Rellenos Casserole offers a guilt-free indulgence. This lighter version features lean ground turkey, reduced-fat cheese, and a tangy tomato-based sauce, providing a satisfying meal without compromising taste.

Vegetarians and vegans can rejoice in our delectable Vegan Chile Rellenos Casserole, where poblano peppers are stuffed with a hearty filling of sautéed vegetables, aromatic herbs, and a touch of plant-based cheese. This flavorful casserole is sure to tantalize taste buds while providing a nutritious and satisfying meal.

Lastly, our Mini Chile Rellenos Casserole brings a delightful twist to this classic dish. Poblano peppers are stuffed with a savory filling and topped with a creamy cheese sauce, then baked to perfection in individual ramekins. These elegant and flavorful mini casseroles are perfect for special occasions or intimate gatherings.

Check out the recipes below so you can choose the best recipe for yourself!

CHILI RELLENOS CASSEROLE



Chili Rellenos Casserole image

This Chili Rellenos Casserole is very easy to prepare and is loaded with flavor. Great for a busy week night, and good enough for company.

Provided by CLARISSA2

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 8

2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 large eggs, or more to taste
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
½ cup milk
1 (8 ounce) can tomato sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Evenly layer 1 can chile peppers in the bottom of the baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chile peppers.
  • In a bowl, mix together the eggs, evaporated milk, and flour. If too thick, feel free to add 1/2 cup regular milk. Pour over the top of the chilies.
  • Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes.
  • Sprinkle with remaining Jack and Cheddar cheeses, pop under the broiler for a few minutes, and serve.

Nutrition Facts : Calories 387.4 calories, Carbohydrate 12 g, Cholesterol 139.9 mg, Fat 27.6 g, Fiber 1.4 g, Protein 23.9 g, SaturatedFat 16.7 g, Sodium 1449.4 mg, Sugar 7.3 g

LOW CARB CHILE RELLENO CASSEROLE



Low Carb Chile Relleno Casserole image

This was very good and much easier than stuffing the cheese into the chiles, but with pretty much the same flavor of the traditional method. If you don't care for hot food, you could use plain Monterey jack cheese instead of the pepper-jack. For myself I added more pepper. You can see Linda's receipe at; www.genaw.com/lowcarb/chile_relleno_casser ole.html

Provided by wngammill

Categories     Mexican

Time 50m

Yield 1 Casserole, 8 serving(s)

Number Of Ingredients 6

2 (7 ounce) cans whole green chilies, drained well
8 ounces monterey jack pepper cheese, shredded
3 eggs
3/4 cup heavy cream
1/2 teaspoon salt
4 ounces cheddar cheese, shredded

Steps:

  • Grease an 8x8" baking pan.
  • Slice each chile along one long side and open flat.
  • Arrange half of the chiles in the bottom of the baking pan, skin side down, in a single layer.
  • Top with the pepper-jack cheese.
  • Arrange the remaining chiles over the cheese, skin side up.
  • Beat the eggs, cream and salt well.
  • Pour evenly over the chiles.
  • Top with the cheddar cheese.
  • Bake at 350º for 35 minutes, until golden brown.
  • Let stand 10 minutes before cutting.

LOW-FAT EASY CHEESY CHILE RELLENO CASSEROLE



Low-Fat Easy Cheesy Chile Relleno Casserole image

I'm searching for easy low-fat recipes on the 'net. There are more recipes on 'Zaar that are similar, but this one was different. This one was found at the Care2 website @ http://www.care2.com/greenliving/easy-cheesy-chile-relleno-casserole.html Adapted from Healthy Homestyle Cooking, by Evelyn Tribole (Rodale Press, 1994). Here is a family favorite in a low-fat reincarnation that's better for you than the original, but without sacrificing taste. The final product tastes rich and creamy, zesty and cheesy, with only a fraction of the fat: a great way to celebrate the day.

Provided by SassiFras

Categories     Low Cholesterol

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

3 (4 ounce) cans green chili peppers, whole, drained
1 cup evaporated skim milk
4 egg whites
1/3 cup all-purpose flour
2 cups reduced-fat monterey jack cheese, finely shredded
2 cups reduced-fat sharp cheddar cheese, finely shredded
1 (8 ounce) can tomato sauce

Steps:

  • 1. Preheat oven to 350°F Lightly spray a 1 1/2-quart casserole with no-stick spray and set aside.
  • 2. Wear disposable gloves to do this so you don't accidentally get burned by the hot pepper juice: Slit the chili peppers in half lengthwise. Remove and discard seeds. Rinse and drain peppers on paper towels.
  • 3. In a medium bowl, beat together the milk, egg whites, and flour until smooth; set aside.
  • 4. In another bowl, combine the Monterey Jack and cheddar cheeses. Set 1/2 cup of this cheese mixture aside for the topping.
  • 5. To assemble the casserole, layer half each of the chili peppers, the cheese mixture, and egg mixture. Repeat layers with remaining chili peppers, cheese mixture, and egg mixture.
  • 6. Pour the tomato sauce over the top, then bake 30 minutes. Sprinkle with reserved 1/2 cup cheese mixture and bake about 20 minutes more or until knife inserted near top comes out clean.

Nutrition Facts : Calories 235.3, Fat 5.7, SaturatedFat 3.4, Cholesterol 17.5, Sodium 750.4, Carbohydrate 19.9, Fiber 1.6, Sugar 9.9, Protein 26.3

PUFFY CHILES RELLENOS CASSEROLE



Puffy Chiles Rellenos Casserole image

Here's a wonderfully zesty casserole that's much lower in fat and easier to assemble than traditional chile rellenos. I don't remember where I got the recipe, but I've enjoyed this layered entree for years. --Marilyn Morey of Mallard, Iowa.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 12

4 cans (7 ounces each) whole green chiles, drained
8 flour tortillas (6 inches), cut into 1-inch strips
2 cups shredded part-skim mozzarella cheese
2 cups shredded reduced-fat cheddar cheese
3 cups egg substitute
3/4 cup fat-free milk
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt
1 teaspoon paprika
1 cup salsa

Steps:

  • Cut along one side of each chile and open to lie flat. Coat a 13x9-in. baking dish with cooking spray. Layer half of the chiles, tortilla strips, mozzarella and cheddar cheeses in prepared dish. Repeat layers. , In a small bowl, beat the egg substitute, milk, garlic powder, cumin, pepper and salt. Pour over cheese. Sprinkle with paprika., Bake, uncovered, at 350° for 40-45 minutes or until puffy and a knife inserted 2 in. from the edge of the pan comes out clean. Let stand for 10 minutes before cutting. Serve with salsa.

Nutrition Facts : Calories 213 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 690mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges

LAZY CHILES RELLENOS



Lazy Chiles Rellenos image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 9 servings

Number Of Ingredients 8

2 cups whole milk
5 whole large eggs
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
Salt and freshly ground black pepper
12 whole roasted, peeled and seeded green chiles (can use canned whole green chiles)
1 1/2 cups grated Monterey Jack
Warm corn tortillas, for serving

Steps:

  • Preheat the oven to 325 degrees F.
  • Mix together the milk, eggs, paprika, cayenne and sprinkle with salt and pepper. Cut the chiles in half and add a single layer them on the bottom of a 9-by-13-inch baking dish.
  • Top the chiles with half the cheese. Repeat with another layer of chiles and another layer of cheese. Pour the egg mixture over the top.
  • Place the baking dish into a larger baking dish or on a rimmed baking sheet. Pour in 1/2-inch of water and bake until completely set, 35 to 45 minutes.
  • Cut into squares and serve with warm corn tortillas!

LOWER FAT CHILES (CHILES) RELLENOS CASSEROLE



Lower Fat Chiles (Chiles) Rellenos Casserole image

You know the John Wayne Chile Relleno casserole? The rich, eggy, cheesy one that everyone always loves? Well - it's yummy but it's fattening! Here's a delicious lower fat variation that yields a similar casserole with no guilt! Utilizes reduced fat cheese, sour cream and egg substitute for pretty darn good results!

Provided by SaraFish

Categories     Cheese

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 cups reduced-fat Mexican cheese blend, shredded (Sargento's is one brand)
1 cup evaporated skim milk
3/4 cup fat free egg substitute or 3 beaten eggs
6 corn tortillas, torn into 2 inch pieces
2 (4 ounce) cans chopped mild green chilies
1/2 cup mild chunky salsa
1/4 teaspoon salt
2 tablespoons chopped cilantro
fat free sour cream or light sour cream

Steps:

  • Spray a large deep dish pie pan, or a deep square baking pan with Pam.
  • In a mixing bowl, combine 1 cup cheese, milk, egg, tortillas, chilies, salsa and salt.
  • Mix well and pour into pan.
  • Bake at 375 about 30 minutes until set.
  • Sprinkle remaining 1/2 cup cheese and cilantro over top and bake another couple of minutes until cheese is melted.
  • Serve with a dollop of sour cream.

CHILES RELLENOS CASSEROLE



Chiles Rellenos Casserole image

This recipe comes from Better Home and Gardens Special Interest Publications entitled Low Calorie and Low-Fat Recipes which was published in 1994. When going through some old magazines recently the recipe resurfaced and I decided to post it for safe keeping. Hope you enjoy it as much as we do. It is a good alternative to higher fat, higher cholesterol recipes.

Provided by PaulaG

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

2 (4 ounce) cans chopped green chili peppers, drained
4 -6 ounces longhorn cheddar cheese, shredded
2 cups nonfat milk
1 cup biscuit mix (I use Baking Mix Aka "bisquick".)
1 cup egg substitute, or
4 eggs, lightly beaten
1 cup low fat cottage cheese
salsa (optional)
sour cream (optional)
plain yogurt (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Prepare a 2-quart baking dish by spraying with cooking spray.
  • Sprinkle the chopped chili and cheese over bottom of dish.
  • Combine the milk, biscuit mix, and egg substitute in a medium mixing bowl; using a wire whisk beat till smooth.
  • Stir in the cottage cheese and spoon mixture over the chili and cheese.
  • Bake uncovered approximately 45 minutes or until puffed and a knife insered near center comes out clean.
  • Allow to stand 10 minutes before serving.
  • Top each serving with salsa, sour cream or plain yogurt.

Nutrition Facts : Calories 242.7, Fat 11.2, SaturatedFat 5, Cholesterol 124.7, Sodium 518.5, Carbohydrate 16.8, Fiber 0.7, Sugar 6.9, Protein 18.2

BAKED BEEF CHILES RELLENOS CASSEROLE



Baked Beef Chiles Rellenos Casserole image

Super-easy, delicious, and low-carb version of chiles rellenos. Serve with dollops of low-fat sour cream and pico de gallo or salsa.

Provided by EmmLee

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h21m

Yield 10

Number Of Ingredients 14

6 large poblano peppers, halved and seeded
1 ½ pounds ground beef, or to taste
1 tablespoon chili powder
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon ground cayenne pepper
¼ teaspoon ground paprika
¼ teaspoon ground dried chipotle pepper
salt and ground black pepper to taste
1 large onion, chopped
2 (14.5 ounce) cans diced tomatoes with green chile peppers
cooking spray
3 cups shredded Mexican cheese blend, or to taste

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers with cut sides down onto the prepared baking sheet.
  • Cook under the preheated broiler until poblano pepper skins have blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.
  • Heat a large skillet over medium-high heat. Add beef, chili powder, garlic, cumin, oregano, cayenne pepper, paprika, chipotle pepper, salt, and black pepper. Cook and stir until beef is no longer pink, about 4 minutes. Add onion; cook until slightly softened, about 2 minutes. Add tomatoes with green chiles; cook until onions are translucent, about 5 minutes more. Let beef mixture cool.
  • Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
  • Run water over the poblano peppers to remove skins and discard them. Drain peppers on paper towels. Place a layer of peppers on the bottom of the prepared dish; place 1/3 of the beef mixture on top. Cover with 1 cup shredded Mexican cheese blend. Repeat layers twice more in the same order.
  • Bake, uncovered, in the preheated oven until golden brown on top, about 35 minutes.

Nutrition Facts : Calories 325.3 calories, Carbohydrate 8.9 g, Cholesterol 79.6 mg, Fat 23.3 g, Fiber 3 g, Protein 21.5 g, SaturatedFat 13 g, Sodium 694.5 mg, Sugar 1.6 g

EASY CHILES RELLENOS CASSEROLE



Easy Chiles Rellenos Casserole image

I love green chiles and cook with them often when I entertain. This easy version of the classic Mexican dish gives you big pepper taste in every meaty bite. -Nadine Estes, Alto, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 9

1 can (7 ounces) whole green chiles
1-1/2 cups shredded Colby-Monterey Jack cheese
3/4 pound ground beef
1/4 cup chopped onion
1 cup whole milk
4 large eggs
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Split chiles and remove seeds; dry on paper towels. Arrange chiles on the bottom of a greased 2-qt. baking dish. Top with cheese. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Spoon over the cheese. , In a bowl, beat milk, eggs, flour, salt and pepper until smooth; pour over beef mixture. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 45-50 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 321 calories, Fat 20g fat (11g saturated fat), Cholesterol 212mg cholesterol, Sodium 406mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 24g protein.

Tips:

  • To reduce fat, use low-fat cheese and sour cream, and ground turkey or chicken instead of beef.
  • For a vegetarian version, omit the meat and add extra vegetables, such as zucchini, corn, or mushrooms.
  • To save time, use pre-made enchilada sauce and cooked rice.
  • If you don't have a baking dish, you can make this recipe in a large skillet.
  • Serve with your favorite toppings, such as guacamole, sour cream, salsa, or chopped cilantro.

Conclusion:

This lower-fat version of Chiles Rellenos Casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover turkey or chicken. With its combination of savory flavors and textures, this casserole is sure to be a hit with the whole family.

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