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Cinco De Mayo Chile Rellenos

By Renee Gurley

Cinco de Mayo is observed as a celebration of Mexican heritage in the United States, but regionally in Mexico the holiday is to celebrate El Dia de La Batalla de Puebla (day of the Battle of Puebla).  This is a celebration of freedom and democracy during the first years of the American Civil War. Try this easy to prepare recipe and it just might become an instant classic for your family. This baked version utilizes an egg sustitute, cuts down on the cheese quantity, replaces the sour cream with plain Greek yogurt and still maintains the authentic Mexican flavor.



2 large                    fresh Poblano chile peppers

4 ounces                 shredded reduced fat Mexican style cheese

1-1/2 cups              egg substitute

1/3 cup                   skim milk

1/3 cup                   whole wheat flour

1/2 teaspoon           baking powder

1/2 teaspoon           Chipotle seasoning powder

1 tablespoon           chives, chopped

1/4 cup                   plain fat free Greek yogurt (optional as a garnish)

1/4 cup                   salsa (optional as a garnish)

Method of Preparation

Preheat oven to 450 degrees & boil a pot of water on stove.


Cut Poblano peppers in half width wise, scrape out all the ribs and seeds. Trim the stem if necessary.

Drop the pepper halves into the boiling water for 3 minutes each, then pull them out and allow to drain on a paper towel.


In a medium bowl mix to combine egg substitute, milk, flour, baking powder and Chipotle seasoning (or spicy seasoning to your preference).


You can cook these peppers in individual small au gratin dishes or cook them all together in a 9x9 baking dish. Spray your baking pan(s) with a nonstick cooking spray. Arrange peppers with hollow side up, pour egg mixture into the cavity of the peppers then sprinkle with shredded cheese. Bake uncovered about 15 minutes or until start to brown on top before removing from oven.

Let rest 5 minutes before serving. Optional garnish is either Greek yogurt as a substitute for sour cream or salsa to your preference.


Yield and Servings


Yield:  4 servings

Serving Size: 1 chile relleno half


Nutritional Analysis


Calories 141.9, Protein 15.9 g, Carbohydrates 11.1 g, Total fat 3.2 g, Cholesterol 10.4 mg, Sodium 350.3 mg, Sugars 1.6 g, Fiber 1.2 g