Low-Calorie Turkey Chili Rellenos Recipe - Cooking Index
Low-Calorie Turkey Chili Rellenos Recipe - Cooking Index
| 4 | Green chilies - whole, 4 oz | |
| Each | ||
| 4 oz | 113g | Monterey jack cheese* |
| 3/4 lb | 340g / 11oz | Turkey breast - cooked |
| 1/2 cup | 31g / 1.1oz | Flour - all-purpose |
| 1/2 teaspoon | 2.5ml | Baking powder |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/2 cup | 118ml | Milk - skim |
| 3 | Eggs - large | |
| 2/3 cup | 97g / 3.4oz | Cheddar cheese - shredded -- |
| No- |
Recipe by: Jo Anne Merrill *Use reduced-fat Jack cheese with or without jalapeno peppers, cut into 1/2 inch strips. Drain canned chilies, remove seeds, slit on 1 side and opened flat.
Cut cooked turkey into 1/2 inch strips. Arrange chilies on baking dish lightly coated with vegetable cooking spray.
Fill each chili with Jack cheese and turkey. Fold over edges of chilies and place seam-side down.
In medium bowl, combine flour, baking powder and salt. In a small bowl whisk milk and eggs together; slowly add to flour mixture, beating until smooth. Pour over prepared chilies. Bake at 450 degrees for 15 minutes.
Remove from oven and turn off heat. Sprinkle cheddar cheese over top and return to oven for 1 minute to melt cheese.
Serve immediately.
Source:
the California Culinary Academy
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