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Mexican Spicy Chili Rellenos

These are wonderful! One of my favorite meals. I use non fat cream cheese and non fat mozzarella cheese with a spicy jalapeno salsa verde sauce. Bursting with great flavor and low calorie also! A south of the boarder tradition.


  • 2 large sized Pablano peppers
  • 1 whole egg with yolk
  • 2 egg whites
  • Whole wheat or soy flour
  • Green jalapeno salsa verde sauce (grocery store item)
  • 1/2 a bag of fat free shredded mozzarella cheese
  • 2 oz of fat free cream cheese
  • 1/4 cup chopped green onions
  • 2 tbls. olive or canola oil


  • Start by pre-heating your oven to 400 degrees
  • Place your peppers in oven on top rack after oven is preheated
  • Cook in oven for 15 mins (you do not need to turn them)
  • Remove peppers and carefully place in a large zip lock bag
  • Leave peppers in zip lock bag for 20 mins
  • Remove peppers from bag and place on plate careful to keep stems from falling off
  • Using a sharp paring knife, slit your pepper from stem to 1 inch from end. (Be careful not to cut through bottom layer of pepper.)
  • I place my finger inside pepper and hold up the top layer a little to see that I am not cutting all the way through the pepper.
  • Remove the seed pod that is attached to the stem and discard.
  • Run a slow stream of water in your kitchen sink and very carefully pick up a pepper andĀ hold under the stream to remove all seeds.
  • Place pepper back on plate, slitted side up. Do this with both peppers.