Low Fat Italian Chili Rellenos Wrap Recipes

DEEP-FRIED CHILE RELLENOS WRAPS

Steps:

• Separate chiles to make 10 individual pieces. Slice both cheeses into 10 strips. Place one strip of each cheese inside each chile. Place cheese stuffed chiles in center of each tortilla. Fold end of tortilla over chile, envelope style; secure with wooden picks.
• In small bowl, beat egg and milk until blended.
• In small bowl, combine flour, chili powder and garlic salt. Dip tortilla in egg mixture. Deep fry tortilla one minute on each side or until golden brown.

ITALIAN CHICKEN WRAPS

Steps:

• In a saucepan, cook vegetables according to package directions; drain. Stir in the chicken, salad dressing, and cheese. Simmer uncovered for 3-4 minutes. Spoon 3/4 C of filling into each tortilla and roll up tightly.

LOWER FAT CHILES (CHILES) RELLENOS CASSEROLE

Steps:

• Spray a large deep dish pie pan, or a deep square baking pan with Pam.
• In a mixing bowl, combine 1 cup cheese, milk, egg, tortillas, chilies, salsa and salt.
• Mix well and pour into pan.
• Bake at 375 about 30 minutes until set.
• Sprinkle remaining 1/2 cup cheese and cilantro over top and bake another couple of minutes until cheese is melted.
• Serve with a dollop of sour cream.

OLE! CHILE RELLENO WRAPS

Steps:

• Grate enough cheese needed; about 1 cup for each Chilechanga.
• Pour between 1/4 and 1/2 inch oil in a skillet. Begin heating slowly over low heat.
• Place a stack of tortillas on a plate, cover with plastic wrap and microwave for up to 30 seconds.
• Microwave the chiles before using so they are warm, but not hot to the touch.
• Remove one tortilla at a time to assemble. Evenly pile approximately 1/3 of the cheese lengthwise along the center of tortilla.
• Stuff the pepper with 1/3 of the cheese, then place over the cheese on the tortilla.
• Cover pepper with the remaining cheese and roll carefully and tightly, burrito style.
• Raise the heat to medium and begin frying when oil temperature is reached (each should be browned slowly so the filling is thoroughly heated to melt the cheese without scorching the tortilla. Up to 4 may be fried at one time).
• Turn each to brown evenly, to a nice golden brown color.
• Drain on paper towels when done and allow to cool slightly before serving.
• TO BAKE: Brush each Chilechanga with oil or melted margarine or butter, or spray with non-stick cooking spray; bake at 400 degrees for 25 minutes or until golden.
• SERVE with warmed enchilada sauce or taco sauce; SNAP your fingers and shout,"OLE!".

LOW-FAT EASY CHEESY CHILE RELLENO CASSEROLE

Steps:

• 1. Preheat oven to 350°F Lightly spray a 1 1/2-quart casserole with no-stick spray and set aside.
• 2. Wear disposable gloves to do this so you don't accidentally get burned by the hot pepper juice: Slit the chili peppers in half lengthwise. Remove and discard seeds. Rinse and drain peppers on paper towels.
• 3. In a medium bowl, beat together the milk, egg whites, and flour until smooth; set aside.
• 4. In another bowl, combine the Monterey Jack and cheddar cheeses. Set 1/2 cup of this cheese mixture aside for the topping.
• 5. To assemble the casserole, layer half each of the chili peppers, the cheese mixture, and egg mixture. Repeat layers with remaining chili peppers, cheese mixture, and egg mixture.
• 6. Pour the tomato sauce over the top, then bake 30 minutes. Sprinkle with reserved 1/2 cup cheese mixture and bake about 20 minutes more or until knife inserted near top comes out clean.