Chile Rellenos
60 mins (prep 30, cooking 30)
18 ingredients
6 servings
I'm posting this recipe especially for all those ex-pats out there who can't pop out to a Mexican restaurant when they get the craving. It is admittedly a "fiddly" recipe, but making it myself is the only way I can ever get to eat what is one of my most favorite Mexican dishes. After making it once, you'll find that it isn't so difficult. And for those of you living in Europe as I do, I've discovered that the long and slender dark-green chiles found in Turkish and Moroccan vegetable markets work well, and for the cheese I use a white French Pyrenees cheese that is a suitable substitute for Monterey Jack. This seems to be a dish that varies widely from region to region in how it is prepared; this version is the type I always enjoyed the most.

Categories:  <-60-mins , low-calorie , north-american , main-dish , mexican , cheese , low-carb , vegetable , egg , low-in... , low-sodium , eggs~dairy , time-to-make ,
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Serving Size (72.95 g)
Servings 6
Amount per Serving
Calories 277.71 Calories from Fat 119.52
% Daily Value *
Total Fat 13.28g 122.61%
Saturated Fat 2.92g 87.52%
Trans Fat 0.11g %
Cholesterol 14.34mg 28.69%
Sodium 390.18mg 97.55%
Total Carbohydrate 31.02g 62.04%
Dietary Fiber 1.14 g 27.4%
Sugars 0.38 g %
Protein 8.9g 106.78%
Vitamin A 6.87IU% Vitamin C 0.0mg%
Calcium 32.45mg% Iron 2.2mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium tomatoes, small onion, clove garlic, green chili, anaheim chilies