Chile Relleno

Chef Richard and Chef Vikki face off to see who can keep the flavor of the Dennis family’s Chile Relleno… without all of the fat and calories!



Green Recipe

Serves 4

Prep time: 15 minutes

Cook time: 45 minutes



For the Peppers:

1 Poblano pepper

1 red bell pepper

1 yellow bell pepper

1 orange bell pepper


For the Ancho Chile Spread:

Cooking spray

1 ancho chile, soaked in hot water for 10 minutes

1 large tomato, cut in half

1 medium white onion, cut in half

2 cloves of garlic

2 tablespoons lime juice

2 tablespoons olive oil

½ cup cilantro, stems removed

1/8 teaspoon kosher salt


For the Egg Batter:

2 large eggs, slightly beaten

2 tablespoons nonfat milk

teaspoon chili powder


For the Sandwich:

8 slices hearty whole-wheat bread

4-ounces premade guacamole, or fresh avocado

Ancho chile spread (recipe above)

4 slices low-fat Monterey Jack

Roasted peppers, peeled and quartered (recipe above)

Egg batter (recipe above)



Prepare your equipment:

Preheat your oven to broil. Line a baking sheet with foil.


Broil the Peppers:

Place peppers on the lined baking sheet and place in the oven to broil. Turn the peppers occasionally, until blistered and charred on all sides, about 10-15 minutes. Transfer to a bowl, cover and set aside to cool.

Lower the oven to 375°F.


Grill the ancho chili spread ingredients:

On a grill pan set to high sprayed with cooking spray, grill the soaked ancho chile, the tomato, onion, and garlic. Grill until each piece is charred and cooked through.


Make the ancho chili spread:

Place grilled ingredients into a blender with 2 tablespoons olive oil, ½ a cup cilantro, 1/8 teaspoon kosher salt salt and 2 tablespoons lime juice. Puree the mixture in the blender until it is smooth.


Make the egg batter:

Whisk together 2 large eggs, 2 tablespoons nonfat milk, and ½ a teaspoon of chili powder together in a shallow dish. Set aside.


Assemble your sandwiches:

When the peppers are cool enough to handle, peel off the charred skin, carefully remove the stems and seeds, and then cut the roasted peppers into quarters.

Spread the guacamole onto four slices of whole wheat bread.

Spread the Ancho Chile spread on the four remaining slices.

Place one slice of low-fat Monterey Jack cheese on each slice of bread

Layer the pepper quarters over the slices of Monterey Jack cheese. Put the sandwiches together.

Dip the sandwiches into egg batter, coating the tops and bottoms.


Make your grilled cheese sandwich:

Place the sandwiches into a seasoned non-stick Panini press for about 4-5 minutes until warm on the inside and the egg is cooked on the outside.

NOTE: You may also make the sandwich using a heavy bottomed skillet like you would a traditional grilled cheese.


Nutritional information (per serving)

Per Serving (1/4 of recipe)

Calories:          457.7

Total Sugars:      9.29 g

Total Fat:         23.3 g

Saturated Fat:     7.245 g

Cholesterol:       124.3 mg

Protein:           22.3 g

Carbohydrate:      42.1 g

Dietary Fiber:     9.915 g

Calcium:           313.3 mg

Iron:              3.358 mg

Magnesium:         86.3 mg

Potassium:         741.8 mg

Sodium:            618.6 mg