Low Fat Italian Chili Rellenos Wrap Food

LAZY CHILES RELLENOS

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!

CHILES RELLENOS

Steps:

• To prepare the chiles:
• Position a rack on the upper most shelf of the broiler element and preheat. Put the chiles on a foil-lined broiler pan and broil, turning occasionally with tongs, until the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover, and cool for 10 minutes.
• Carefully rub the charred skin off the chiles. Using a small knife, make a lengthwise slit along the side of each chile to form a pocket. Carefully cut out and discard the seeds.
• Cut the cheese into 6 (1/4-inch-thick) slabs, about 3/4 the length of each chile (your chiles probably vary in length, so tailor the cheese to the chiles). Slip the cheese pieces into the pocket of each chile so they're 2/3 full. (If the cheese protrudes from the chiles, just cut a little off.) "Sew" each chile shut with a wooden skewer or long toothpick. (The skewers should be longer than the chiles, so they can be easily pulled out after frying.)
• Whisk the flour, baking powder, cumin, and salt in a large bowl. Stir in the beer to a make a smooth batter.
• In a large, wide, heavy-bottomed pot, pour in the oil to a depth of about 3 inches. Heat over medium heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
• Put the flour for dredging on a plate. Working in 2 batches, dredge the chiles in the flour (the dampness of the chiles creates a light paste with the flour that seals over any tears), dip in the batter, and carefully add to the oil. Fry, turning the chiles once, until golden brown and crispy, about 4 minutes per batch. Using tongs, transfer the chiles rellenos to a dry paper towel-lined baking sheet to drain. Sprinkle with salt, to taste. Gently pull out and discard the skewers.
• Heat the sauce. Spoon some of the sauce on a plate and set 1 chile relleno on top. Repeat with the remaining sauce and chiles. Serve.
• In a blender, combine all the ingredients and puree until smooth.
• Transfer the tomato puree to a medium saucepan and bring to a boil. Lower the heat and simmer until slightly thick, about 10 minutes.
• Yield: about 3 cups

HEALTHIER BAKED CHILES RELLENOS

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate. Cut poblano peppers in half and tear off stems and veins; discard seeds.
• Roast peppers on the preheated grill, turning often, until soft and charred, about 5 minutes. Cool until easily handled, about 10 minutes. Wipe off or peel skins and discard.
• Meanwhile, preheat the oven to 300 degrees F (150 degrees C).
• Beat eggs, flour, and salt together vigorously in a medium mixing bowl. Flour may still be a bit clumpy but it will eventually dissolve during cooking process. Add milk and beat again.
• Drizzle olive oil in a 9x13-inch baking dish then place poblanos in, cut sides-up. Fill poblanos evenly with cheese. Pour the egg mixture over the top.
• Bake in the preheated oven until egg mixture is slightly firm, about 22 minutes.
• Mix tomato sauce and salsa together in a bowl. Pour on top of egg mixture; add Cheddar cheese on top. Turn the oven's broiler on.
• Broil in the preheated oven until cheese is melted and browned, 5 to 8 minutes. Let cool for 5 minutes before serving.

BAKED CHILES RELLENOS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Roast peppers on the top rack of the preheated oven until the skins are charred, about 5 minutes per side. Remove from the oven and allow to cool enough to handle, about 10 minutes. Set the oven to 350 degrees F (175 degrees C).
• While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth. Slice the queso fresco into eight even rectangles, just shorter than the length of the peppers.
• Carefully peel off the waxy skin of the cooled peppers. Gently cut a slit down the length of the peppers and use a spoon to remove the seeds and membranes.
• Spread about 1/4 cup of the milk mixture on the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle. Place each chile/cheese wrap seam-side down in a single layer in the baking dish. Cover with remaining egg mixture. Sprinkle Cheddar cheese over the top.
• Bake in the preheated oven until the egg mixture has risen and the cheese is golden brown, about 30 minutes.

CHILI RELLENOS CASSEROLE

Steps:

• Layer chilies and cheese in 9x13 baking dish.
• Mix egg yolks, milk flour and salt.
• Beat egg whites until stiff; fold into yolk mixture.
• Pour over cheese and chilies.
• Bake at 325* for 1 hour.
• Pour tomato sauce over; return to oven for 10 more minutes.

LOW-FAT EASY CHEESY CHILE RELLENO CASSEROLE

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.

CREAMY SPINACH AND CHICKEN RIGATONI

Steps:

• Place the flour in a large saucepan over medium heat, and gradually whisk in the milk.
• Bring to a boil and whisk in the chili powder, salt, and pepper.
• Cook, whisking constantly, until the mixture slightly thickens, about 5 minutes.
• Remove from heat.
• In a large nonstick skillet, heat the oil until hot but not smoking over medium heat.
• Add the garlic and cook, stirring frequently, for about 1 minute.
• Add the chicken and cook until slightly browned, about 3 minutes.
• Add the spinach, stirring to coat.
• Stir in the milk mixture, cheddar, and parmesan and cook until the cheddar has melted and the chicken is cooked through, about 2 minutes longer.
• Meanwhile, cook the rigatoni in boiling water until just tender.
• Drain well.
• Transfer chicken mixture to a large bowl, add the rigatoni, and toss to combine.
• Spoon the pasta mixture onto plates and serve.

LOWER FAT CHILES (CHILES) RELLENOS CASSEROLE

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.

CROCK POT ITALIAN CHILI

Steps:

• In a large skillet, cook beef and sausage over medium heat until no longer pink.
• In crock pot, combine the tomatoes, tomato sauce, onion, red pepper, water, celery, broth, chili powder, Italian seasoning, sugar, garlic and salt.
• Drain beef mixture and add to the crock pot.
• Cover and cook on low for 6 hours or until vegetables are tender.
• Add the beans, mushrooms, and parsley.
• Cover and cook on high for 30 minutes or until vegetables are tender.
• Serve with cheese if desired.

LOW FAT ITALIAN CHILI RELLENOS WRAP

Steps:

• Heat up your roasted red peppers if they are not hot from the oven.
• Spread the cheese only on a quarter of the wrap so it's thick.
• Add your red peppers and roll up!
• enjoy!