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This classic Mexican dish gets simplified and lightened up. Use high quality cheese but add roasted mushrooms to cut down on fat. Only 3 Weight Watchers points each.
1. First, char the skin on the peppers. The easiest way to do this is to use your broiler. Place the peppers under the broiler. You’ll start to hear the skin blistering. After 5 minutes, check on the peppers. The skin on the peppers should be puffy and blistering, light brown to dark brown. But the skin should not be black! Flip the peppers and char the skin on the other side. Remove after another 5 minutes or so.
2. Place the peppers in a sealed plastic bag for 5 minutes. This steams the peppers and loosens the skin. I make these chiles rellenos so often that I keep a Ziploc bag just for that use.
3. While the peppers are steaming, preheat the oven to 350 F. Roast the mushrooms in a baking tray for 5 minutes or until just tender. I’m so lazy that I’ll reuse this baking tray for the chiles rellenos.
4. Open the bag and let the peppers cool slightly. Once cool, start peeling off the skin. You just need to find a good spot to pinch and a big chunk of skin usually comes off.
5. With a knife, slice open the peppers along one of the flat sides. Scrape out the seeds and membranes. Remove the seeds unless you like them super spicy. Seeds equalsspiciness.
6. Stuff each pepper with 1 ounce of cheese and a good helping of mushrooms.
7. Place the chiles rellenos on a baking tray and bake for 30 minutes at 350 F.
Serving Size: 2 chiles rellenos
WW Points+: 6 per serving
Calories 268, Carbs 10, Fat 18, Protein 18g
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!