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Chile Relleno Puff

Chile Relleno Puff

recipe ingredients
5 eggs
1/4 cup flour
1/4 tsp. salt
1/2 tsp. baking powder
1 pint nonfat cottage cheese
1 large can (7 oz) Ortega mild green chiles, chopped
1/2 cup reduced fat mozzarella, shredded
1/4 cup reduced fat cheddar, shredded, for top

recipe directions
Preheat oven to 350*F. Beat eggs until light and lemon colored. Whisk in flour, then baking powder, salt, cottage cheese and mozzarella. Blend until smooth. Stir in chiles. Pour into a glass pie dish or similar baking pan. Sprinkle cheddar cheese on top. Bake for 20-25 minutes until the center is firm and the top lightly browned.

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Serves: 4 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
232 7 3 28 1 653 14 5


  1. Lucy

    I made this recipe for company and it was a real hit! They couldn’t figure out how it could be so creamy and cheesy without the fat!

  2. Kim

    This is VERY yummy! My husband loved it and didn’t even guess that it was low fat! A keeper

  3. Allison

    I saw this same recipe elsewhere, it said it served 12 (!) and used two whole eggs and six egg whites instead of 5 regular eggs. I substituted non-fat ricotta for the cottage cheese. It also called for tabasco.I was not impressed, and I was very disappointed. I can’t wait to try this version of Chile Relleno Puff and see if I like it better.

  4. Mg

    I used egg substitute for the eggs and ricotta for the cottage cheese. This was excellent!! So easy and very, very good.

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