The Pioneer Woman Tasty Kitchen
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Reduced-Fat Baked Chiles Rellenos with Cheese and Mushrooms

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Level: Easy

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Description

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.

Ingredients

  • 8  Poblano Peppers
  • 8 ounces, weight Mushrooms, Sliced
  • 8 ounces, weight Shredded Cheese Of Choice (I Splurge On High-end Cheese For These Babies. My Favorite Cheeses For Chiles Rellenos Are Queso Fresco, Habenero Cheddar, Pepper Jack, Blue Cheese, Goat Cheese Or Manchego)

Preparation

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

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