Chili Relleno's Recipe Anyone??

I haven't tried this yet, but found it online:

Roasted Vegetable Chiles Rellenos
Low Fat Recipe
Chiles rellenos are stuffed with everything from cheese in the north of Mexico to crab or seafood along the Gulf Coast. Though chiles rellenos are usually fried, they are baked in this vegetarian version. Bell peppers can be substituted for the poblano chiles.

Ingredients:
4 large poblano chiles (about 1 pound)
2 pounds tomatoes
2 medium onions, peeled and quartered
6 garlic cloves, unpeeled
1 drained canned chipotle chile in adobo sauce
1 cup water
4 oregano sprigs
1 bay leaf
1/4 teaspoon salt
Dash of pepper
1-1/4 cups frozen or fresh corn kernels (about 2 ears)
1 cup diced chayote (or zucchini)
2/3 cup dry breadcrumbs
1/4 cup thinly sliced green onions
2 tablespoons minced fresh cilantro
1/4 teaspoon salt
Fresh whole chives and Cilantro sprigs


Directions:
Preheat oven to 500 degrees.

Remove stem ends of poblano chiles, leaving chiles whole; discard seeds and membranes. Set aside.

Place tomatoes, onions, and garlic on a foil-lined jelly-roll pan. Bake at 500 degrees for 30 minutes (garlic should be lightly browned; remove before 30 minutes, if necessary). Let vegetables cool 10 minutes. Peel tomatoes and garlic; discard skins. Remove cores from tomatoes. Place tomatoes, garlic, onion, and chipotle chile in a food processor, and process until smooth. Strain through a sieve into a large saucepan; discard solids. Add water, oregano, and bay leaf to pan; bring to a boil. Reduce heat, and simmer, uncovered, 40 minutes or until reduced to 2 cups. Remove from heat; discard oregano and bay leaf. Add 1/4 teaspoon salt and dash of pepper to tomato mixture; set sauce aside, and keep warm.

Combine corn and next 6 ingredients (corn through dash of pepper) in a bowl; stir well. Pack 3/4 cup corn mixture into each poblano chile. Place stuffed chiles on foil-lined jelly-roll pan. Bake at 500 degrees for 20 minutes or until chiles are blackened, turning after 10 minutes; peel chiles.

Spoon 1/2 cup tomato sauce onto each of 4 plates, and top with stuffed chiles. Garnish with whole chives and cilantro sprigs, if desired.

Yield: 4 servings.

Nutrition information per serving:
Calories: 255
Protein: 10g
Fat: 2.7g
Carbohydrate: 54.7g
Fiber: 9.5g
Cholesterol: 0
Sodium: 514

Any idea the calorie count on the second one? Sounds good!

My west-texas grandmother made these: not too too bad for low carb if you use a whole wheat tortilla because you can subtract the fiber count from the total carb count. This is not a typical relleno recipe.

She took a canned green chili and slit it open, placed a layer of jack cheese in it, folded a tortilla around it and secured it with a toothpick, and then lightly fried it. Now, of course back then all she used was Crisco Oil, but I use light olive oil.

This isn't so much a chlli rellenos recipe, but I have made this a few times and it tastes very similar. Has that same cheesy, eggy, chili goodness!

I haven't calculated this, but you can go to the spark calculator and figure it out, based on what you use. I use the Josephs Omega and Flax tortillas and fat free cheddar cheese but it is still a good choice and you get to eat the whole thing and it is super filling.

Tortilla and Green Chili Casserole*
Ingredients
2 flour tortillas (approximately 6 inch diameter)
1/2 fresh green chili pepper
1/2 bell pepper, green
2 oz. low fat, low sodium shredded cheddar cheese
1/2 tsp. dried parsley
2 oz. liquid egg whites
1/2 cup nonfat, skim milk

Directions:
Preheat oven to 375 degrees F. Dice green chili pepper and bell pepper; combine and set aside. Coat a casserole dish with cooking spray. Tear tortillas into bite-sized pieces and spread 1/2 of them on bottom of the casserole. Top with half the chopped green chili and bell pepper mixture, and half the cheese. Repeat layering. Combine liquid egg whites, milk and parsley and gently pour over casserole. Bake uncovered for 30-35 minutes, or until knife inserted in the center comes out clean. Serve.

Yum.....thanks everyone!