This one isn't really that similar to any of the 'Chile Relleno' recipes I've seen; but I decided to give it something different. Local sources turned up no Poblano peppers, so we got a coupe of nice-sized Pasilla's. It turned out really well, lots of flavor and less than 300 calories (about 7 WW points). Serves 2.
PREPARING THE PEPPERS:
Pre-heat the broiler, and place the peppers on a cooking sheet
Put the cooking sheet about 4" from the broiling element
Broil the peppers for about 15 minutes, turning several times to uniformly 'blister' the skin.
Remove from the broiler and place the peppers in a covered pan, allow to cool for 15 minutes
Cut off the stem end and remove the seeds
If you wish, you may also remove the skin (I didn't bother)
Heat the EVO in a large skilletPut the mushroom, onion, tomatoes and green chile in the skillet and simmer for 10 minutes
Scramble the egg, egg whites, hummus, and yogurt until fully blended
Sprinkle Cilantro and Taco seasoning into the veggies and stir
Stuff the peppers with Quesadilla cheese and place in the skillet on top of the veggies
Pour the egg/hummus/yogurt blend over the peppers
Cover the pan and cook until the eggs are firm
Spoon onto plates (it defies a 'neat' presentation!)
Top with a sprinkle of Paprika, Turmeric, and serve!
If you like a bit more bite (I do), sprinkle your favorite hot sauce over the serving!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (94g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 23 (34%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 105.8mg||33 %|
|Sodium 118mg||4 %|
|Potassium 143.4mg||4 %|
|Total Carbohydrate 2.4g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2.1g|
|Protein 8.8g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 68
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