I love love love Mexican food. But it’s all smothered in cheese and greasy, lardy sauces and all kinds of horrible-but-ultra-tasty stuff. I’m amazed, actually, that Mexicans are still here. You’d think they’d all have died of heart disease by now: the food is so good, I don’t know how they can stop eating.

Yesterday I posted a recipe for Heart Healthy Brown Rice and Pinto Bean Salad, which I served with this chilis rellenos casserole recipe. I love chilis rellenos, but they’re greasy, full of cheese, and a pain in the rear to make. And while I will never give up on Mexican food (never, I say!) I do want to find ways to make it a little less, well… a*s-expanding. So here’s my recipe for a low fat chilis rellenos casserole. No, it doesn’t taste just like real chilis rellenos. But it’s healthy, cheap, vegetarian, and pretty darned good.

Low Fat Chilis Rellenos Casserole

Serves 3

Ingredients:
4 large freshly roasted green chilis
1/4 C. chopped canned jalapeño
1 C. low fat cheddar, shredded, separated
3 lg. eggs, beaten
1/4 C. nonfat milk
1/3 C. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. chili powder
3/4 tsp. ground cumin
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
Salsa, to garnish
Low fat sour cream or Greek yogurt, to garnish

Instructions: 1. Preheat oven to 450 degrees F.

2. Layer freshly roasted, cleaned chilis in the bottom of a greased casserole dish. (Or use a couple of cans of whole green chilis, if you like– it’s easier but not as tasty). Sprinkle with chopped jalapeños and 1/2 c. low fat cheddar.

Click to enlarge.

3. In a small mixing bowl, combine flour, baking powder, salt, pepper, spices. Whisk in milk until well blended. Add beaten eggs, mix well.

4. Pour egg mixture over chilis and cheese. Bake uncovered about 15 minutes, until a knife inserted in center comes out clean.

5. Let cool slightly before cutting. Garnish with fresh salsa, sour cream, and the remaining 1/2 C. cheese. Serve.

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