I must be on a Mexican food kick because all 3 of my first recipes fit into that category - oops! I promise I'll change it up a little bit more here soon :) I'm just so excited about the fact that I can find Mexican food to make without the high amounts of carbs and calories!
Today's recipe originally comes from "Happily Ever After - One Fat Girl's Journey To Getting Healthy" and is a skinny take on Chile Rellenos. These are typically battered and fried so one serving can easily be over 1000 calories - yikes! Here's a non-fried, high-protein version for you to enjoy instead! It ends up being about 1/3 the calories of the original dish!
This is easily one of my favorite skinny comfort foods, and since 3 chilies is a serving, you don't have to feel like you're skimping on portion sizes, you might even have to eat it in two sittings!
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| See, I couldn't even fit my 3rd chile on the plate! |
Ingredients:
12 whole green chiles (canned)
6 egg whites (I just use the kind from a carton to save on time)
3.5 ounces cooked, finely shredded chicken
12 oz part-skim mozzerella
1/2 tsp cream of tartar
1 tsp garlic powder
1 tsp onion powder
Optional:
4 roma tomatoes
1 head of romaine lettuce
Directions:
1) Prehead the oven to 400 degrees
2) In a medium-sized bowl, mix together 10 oz part-skim mozzarella cheese with 3.5 oz cooked, shredded chicken, 1/2 t. garlic powder, and 1/2 t. onion powder. Set Aside.
3) In a separate bowl, combine egg whites with 1/2 t. cream of tartar, 1/2 t. garlic powder, and 1/2 t. onion powder. Beat the egg whites mixture on high until solid peaks form. This typically takes me 7-10 minutes, but it can be a lot faster if your mixer is a little nicer.
4) Spray a 9x13 glass casserole dish with cooking spray, gently spread half of the egg whites mixture onto the bottom of the pan.
5) Carefully remove 12 chiles from the can. Slice each chile down one side and stuff it with a tablespoon or two of your chicken mixture (amount of filling will depend on the size of the chile). Fold the chile around the stuffing and press the stuffed chile into the egg whites mixture, lining up the chiles in the dish as you would a row of enchiladas. Make sure you are gently pressing the chile into the egg whites so that the egg whites envelop the sides of the chile. Repeat this process until you have stuffed each of the chiles and placed it in the pan.
6) Spread the remaining whipped egg whites mixture over the chiles and top off with the remaining 2 oz of cheese.
7) Cover with foil and bake for 30 minutes. Remove from the oven and remove foil. Increase the temperature to 450 degrees, and place your chiles back in the oven for an additional 10 minutes, or until the top layer of cheese is bubbly and the egg whites have begun to brown a bit.
I like to serve mine with lettuce and chopped Roma tomato, it adds a nice cool, refreshing taste to contrast the heat of the Chiles, and sneaks in some more veggies - never a bad idea :).
Eat up!
If you are on the 5 & 1 plan, you can use 1/2 c. tomato and 1/2 c. lettuce to make this meal a complete lean and green.
Here's the nutrition info without the tomatoes and lettuce, and then with them added in:
Remember to follow me on instagram (@healthiesthappiest) for more health tips and tricks along with these recipes. If you are interested in having me as your personal health coach, please send an email to healthiesthappiest@gmail.com. I would love to help you reach your health goals! :)
