Chiles Rellenos with Chicken
These pan-fried chiles rellenos are stuffed with a skinny chicken-and-corn filling. Serve with salsa or your favorite enchilada sauce.
Source: EatingWell Magazine, January/February 2012
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Make Ahead Tip: To make ahead: Prepare through Step 4, cover and refrigerate for up to 2 days.
Wash your hands thoroughly after removing the skin and seeds from chile peppers or wear rubber gloves.
Nutrition Facts
Serving Size: 2 rellenos
Per Serving:
344 calories; protein 23.1g; carbohydrates 23.8g; dietary fiber 2.8g; sugars 7.4g; fat 18.4g; saturated fat 6.4g; cholesterol 59mg; vitamin a iu 1544.4IU; vitamin c 221.9mg; folate 72.1mcg; calcium 254.4mg; iron 2.2mg; magnesium 59.1mg; potassium 601.3mg; sodium 677.5mg; thiamin 0.2mg.
Exchanges:
1 starch, 1 vegetable, 1 1/2 lean meat, 1 high-fat meal, 1 1/2 fat