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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
  • 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!

  • Kim

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

  • 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.

  • 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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