Baked Corn Stuffed Chiles Rellenos Recipe

Posted by
Rate It!
Baked Corn Stuffed Chiles Rellenos
Add your photo!
Ingredients
14
Count
Nutrition
170
Calories
Total time
110
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. ADVANCE prep of the corn and peppers:.
  2. Preheat grill or broiler to high heat.
  3. Spray corn with nonstick spray and season to taste with salt and pepper; grill corn (or broil 4 from heat), turning every 2-3 minutes, for 12 minutes or until all kernels are browned.
  4. Let corn cool and when cool enough to handle, cut off kernels (you will need about 1 1/2 cups).
  5. Roast the chiles either on the grill or in the broiler, turning every 3 minutes (12 minutes total) or until all the skin is charred.
  6. Immediately pop the peppers into a large, clean paper bag and roll top to seal.
  7. Let bag sit 15 minutes- when you open the bag, the skins should have loosened up.
  8. Let peppers cool down enough to handle and peel off charred skins (while wearing plastic gloves to protect your hands).
  9. (All of the steps up to this point can be done in advance if needed).
  10. Preheat oven to 400°F.
  11. Set aside 6 of the peppers whole, then cut up the remaining 2 peppers, seeding them and cutting them into 1/4 pieces.
  12. Mix the 2 chopped peppers with the roasted corn.
  13. Get your bowl or roasted corn kernels and chopped peppers and mix in cheese, scallions, garlic,cilantro,and currants.
  14. Taste the mixture and add more salt and pepper if needed-it should be highly seasoned.
  15. Get your reserved 6 whole roasted and skinned chilies and cut a 2 long slit lengthwise making a chilie pouch.
  16. Scoop out the core and seeds (try not to tear the skin of the pepper), leaving the stem intact.
  17. Stuff each pepper with the corn mixture.
  18. Set flour in a shallow bowl, egg in another, cornmeal in a third bowl.
  19. Dip each chilie into the flour, then the egg, then the cornmeal and set on a nonstick baking sheet (or a baking sheet lined with foil and sprayed lightly with nonstick spray).
  20. Spray the tops of the stuffed chilies well with nonstick spray.
  21. Bake for 20 minutes or until golden and the filling is hot.
  22. Suggested garnishes: Fresh cilantro leaves, guacamole, salsa, and sour cream if desired.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 169.74 Kcal (711 kJ)
Calories from fat 45.5 Kcal
% Daily Value*
Total Fat 5.06g 8%
Cholesterol 13.04mg 4%
Sodium 174.75mg 7%
Potassium 191.6mg 4%
Total Carbs 23.57g 8%
Sugars 1.95g 8%
Dietary Fiber 1.92g 8%
Protein 7.93g 16%
Vitamin C 5.4mg 9%
Iron 0.9mg 5%
Calcium 128.2mg 13%
Amount Per 100 g
Calories 178.48 Kcal (747 kJ)
Calories from fat 47.85 Kcal
% Daily Value*
Total Fat 5.32g 8%
Cholesterol 13.71mg 4%
Sodium 183.75mg 7%
Potassium 201.47mg 4%
Total Carbs 24.79g 8%
Sugars 2.05g 8%
Dietary Fiber 2.02g 8%
Protein 8.34g 16%
Vitamin C 5.7mg 9%
Iron 1mg 5%
Calcium 134.8mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 3.4
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top