Healthy Twist on Chile Rellenos

My Mom used to make this for special occasions when I was growing up.  It was a chile stuffed with a block of high fat cheese, dunked in whipped egg whites and deep fried.  Served with refried beans, lettuce, doused with tomato sauce, and smothered in Parmesan and cheddar cheese.   I think I gained weight just writing that.

TIP: chopped chilies are more common - look carefully at the label!

This version, this tres easier and tres healthier version is courtesy of weightwatchers magazine! (Mar/Apr 2011 issue, pp 74) Serves 1 (you’ll need to multiply this for your family) for 5 PointsPlus values without the tomato sauce mentioned below the recipe.


  • 1 can green chilies (whole, not chopped)
  • 9 Tbsp shredded fat-free mozzarella (we used 7% fat which is “low fat” I think)
  • 3 Tbsp cornmeal, stone ground
  • 1 tsp oil


  1. Remove, pat dry the green chilies.
  1. Stuff (carefully) with 3 tbsp cheese each.
  2. Heat oil in skillet over medium heat.
  3. Dredge chilies in cornmeal and fry
  4. Fry 2 minutes each side.

Note: These were far yummier with an entire plate of iceberg lettuce, chilies on top, and drenched in ¼ cup of tomato sauce, sprinkled with oregano.


About Cathy Tibbles

In 2007 Cathy's Hubby was diagnosed with celiac disease and Strawberries Are Gluten Free was born. The early days of SAGF are chock full of all the newly converted recipes. More recently the articles are trending to cool new products, events, local news and family tales.

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