Low-Fat Recipe: Chile Rellano

Quesadillas, fajitas and tostados are not the only staples that make a scrumptious and healthy fiesta. Chile rellanos are a delectable, vegetarian dish. For less than 300 calories, this popular recipe is the epitome of Mexican cuisine.

Servings: 3
Cooking time: 10-15 minutes
Preparation time: 45-minutes
Portions: 2 Rellanos per person
Calories: 250 Calories

6 Poblano peppers
2-eggs
2/3- cup of flour
Pinch of Mexican oregano
Pinch of cumin
2-pinches of pepper
Pinch of garlic powder
Pinch of Spanish paprika
1 2/3 cups of Chihuahua queso (cheese)

Take six poblano peppers. Clean the peppers and then rinse in cold water.

Using the flame of the stovetop, place the damp poblano pepper(s) on and around the parameter of the burner. Rotate every 3-5 minutes until each side is a brownish-black. Depending on the size of the pepper and the burner, this process may vary.

After the poblano is cooked on each side, place it in a plastic bag to steam 7-10 minutes. To simplify peeling the skin off the poblano pepper, rinse under cold water. Then scrape the outer-layer of the poblano.

Next, take a small knife and cut a half an inch slit in the side of the poblano.

Turn the core of the pepper inside out. Try to grab at the stem to release the poblano's seeds. As an alternate, take the knife and cut one millimeter above the core to release the seeds. Rinse with water. Then roll in a paper towel to absorb the moisture. Blot dry. (Repeat the same process with all the poblanos).

Next, compress an ounce of of Chihuahua queso into an oblong ball. Then stuff the cheese inside of each poblano.

In a bowl, lightly whip up two egg whites and a third of one yolk. Add in the Mexican oregano, cumin, pepper, garlic powder, and Spanish Paprika. Use a different bowl for the flour. Then, dip the pepper in the egg white mixture. Then dredge in the flour. Repeat, until all of the poblanos are battered.

Refrigerate for 7-30 minutes.

Turn the burner on high. Place a skillet on the stovetop. Allow the pan to become hot to the touch. Coat the pan in a trans-fat free cooking spray (i.e. Pam). Arrange the poblanos in the skillet and allow to cook 2-3-minutes on each side until a light golden brown.

Serve in tacos (optional).

Serving Suggestion: Select corn tortillas. (Depending on the brand, corn tortillas range in calories from 60 to 100 Cal).

To enhance the fresh taste of this healthy Chile Rellano recipe, chop up 5 plum tomatoes, one clove of garlic, one small-sized red onion and 10-sprigs of chopped cilantro.

The My-a Mexican Bean Recipe makes an excellent accessory to this low-fat Mexican rellano recipe.