Chiles Rellenos, Not Fried Recipe

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Chiles Rellenos,  Not Fried
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  1. Preheat oven to 350 degrees F.
  2. Saute the onion until translucent, add garlic and cook 1 minute more.
  3. Add corn, salt and pepper, and saute about 2 minutes.
  4. Place in a bowl and cool.
  5. Stir in the Mexican Manchego cheese and set aside.
  6. Slit the roasted and peeled poblano chiles lengthwise, remove the seeds and veins; leave the stems and tops intact.
  7. Stuff the chiles with the corn mixture.
  8. Arrance the rice in a shallow buttered casserole.
  9. Nestle the stuffed chiles into the rice, in a single layer.
  10. Mix together the crema and red salsa and pour overall.
  11. Sprinkle with anejo cheese and place in the oven.
  12. Bake for 25 minutes and serve hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 92.69 Kcal (388 kJ)
Calories from fat 35.74 Kcal
% Daily Value*
Total Fat 3.97g 6%
Cholesterol 13.98mg 5%
Sodium 159.16mg 7%
Potassium 108.19mg 2%
Total Carbs 10.52g 4%
Sugars 2.71g 11%
Dietary Fiber 1.31g 5%
Protein 4.15g 8%
Vitamin C 1.9mg 3%
Iron 0.4mg 2%
Calcium 108.1mg 11%
Amount Per 100 g
Calories 136.76 Kcal (573 kJ)
Calories from fat 52.73 Kcal
% Daily Value*
Total Fat 5.86g 6%
Cholesterol 20.63mg 5%
Sodium 234.84mg 7%
Potassium 159.63mg 2%
Total Carbs 15.53g 4%
Sugars 3.99g 11%
Dietary Fiber 1.93g 5%
Protein 6.12g 8%
Vitamin C 2.8mg 3%
Iron 0.6mg 2%
Calcium 159.6mg 11%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.9
  • 2

Good Points

  • saturated fat free

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