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This Chile Relleño Breakfast Casserole is a lighter version of your favorite deep fried chile relleno, but much lower in fat and calories. According to WeightWatchers, a traditional fried chile relleno can have between 9-13 Points, but a generous piece of this enlightened casserole has just 5 Points.
Whipping the egg whites does take a few extra minutes, but is totally worth it when making this dish. It adds to the lightness of the casserole and is very reminiscent of the airy, fluffy batter of authentic deep fried chile rellenos.
Casserole Ingredients
- 4 large eggs, separated
- 1-1/2 cups unsweetened almond milk (or low-fat milk)
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 2 cans (4 ounces each) whole green chiles, drained
- 4 ounces shredded reduced-fat Mexican cheese blend
How Many Calories and WW Points in Chile Relleno Breakfast Casserole?
According to my calculations, each serving has about 240 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
How to Make Chile Relleno Casserole, Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: Preheat oven to 350F degrees. Lightly spray an 11-inch x 7-inch baking dish with cooking spray.
Step 3: Whisk the egg yolks and milk in a medium mixing bowl.
Step 4: Whisk in the flour and salt until completely absorbed.
Step 5: In a large mixing bowl (affiliate link), beat the egg whites with an electric hand mixer until soft peaks form.
Carefully fold the egg yolk mixture into the egg whites until thoroughly combined.
Step 6: Spoon a thin layer of egg mixture evenly over the bottom of the prepared baking dish. Place chilies over the egg mixture, being sure to cover the whole dish.
Sprinkle cheese evenly over the chilies. Add the remaining egg mixture over the cheese and smooth evenly.
Step 7: Bake 30-35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
Step 8: All pan to rest on a wire rack for at least 5 minutes before cutting. Serve warm.
Step 9: Store any leftover casserole in an airtight container in the refrigerator.
Recipe Notes
This simple breakfast casserole, with just 5 ingredients plus salt, comes together easily with easy-to-find everyday ingredients. Much lighter than a traditional chile relleno—which takes a large roasted poblano pepper and stuffs it with cheese, then is dipped in batter and deep fried until golden brown—each large piece of relleno casserole has just 240 calories and can be enjoyed with your favorite toppings.
I loved the lightness of this casserole, but would have like a little more green Chile flavor. Next time I make this, I will an additional can (or two) of whole green chiles.
Serving Suggestions
Optional toppings include: salsa, guacamole, light sour cream, avocado slices, chopped cilantro, jalapeño slices, hot pepper sauce, etc.
Ways to Use Leftovers
Store any leftover casserole in an airtight container in the refrigerator. Leftovers can be gently reheated in a microwave (affiliate link) or toaster oven.
If you’ve made this Enlightened Chile Relleno Breakfast Casserole, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Chile Relleno Breakfast Casserole
Ingredients
- 4 large eggs, separated
- 1-1/2 cups unsweetened almond milk (or low-fat milk)
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 2 cans (4 ounces each) whole green chiles, drained
- 4 ounces shredded reduced-fat Mexican cheese blend
Optional Toppings:
- salsa, guacamole, light sour cream, avocado slices, chopped cilantro, jalapeño slices, etc.
Instructions
- Preheat oven to 350F degrees. Lightly spray an 11-inch x 7-inch baking dish with cooking spray.
- Whisk the egg yolks and milk in a medium mixing bowl.
- Whisk in the flour and salt until completely absorbed.
- In a large mixing bowl (affiliate link), beat the egg whites with an electric hand mixer until soft peaks form. Carefully fold the egg yolk mixture into the egg whites until thoroughly combined.
- Spoon a thin layer of egg mixture evenly over the bottom of the prepared baking dish. Place chilies over the egg mixture, being sure to cover the whole dish. Sprinkle cheese evenly over the chilies. Add the remaining egg mixture over the cheese and smooth evenly.
- Bake 30-35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
- All pan to rest on a wire rack for at least 5 minutes before cutting. Serve warm.
- Store any leftover casserole in an airtight container in the refrigerator.
Notes
(Must be logged into WW on a smartphone or tablet.) 6 PointsPlus (Old plan) This simple casserole, with just 5 ingredients plus salt, comes together easily with easy-to-find everyday ingredients. Much lighter than a traditional chile relleno—which takes a large roasted poblano pepper and stuffs it with cheese, then is dipped in batter and deep fried until golden brown—each large piece of relleno casserole has just 240 calories and can be enjoyed with your favorite toppings. I loved the lightness of this casserole, but would have like a little more green Chile flavor. Next time I make this, I will an additional can (or two) of whole green chiles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Eat More of What You Love (affiliate link) by Marlene Koch
This looks and sounds wonderful! Do you think using whole wheat flour would be successful instead of all-purpose flour? I have diabetes and must use whole wheat flour not white flour.
Thank you for any thoughts you may have!
Hi Lorraine,
I’ve only made the recipe with all-purpose flour. I think whole wheat flour will work since it’s just 1/2 cup. I like to use white whole wheat flour whenever I can. It’s made with hard white spring or winter wheat — the bran, germ, and endosperm are all ground to result in another 100 percent whole-wheat flour. Yet because it’s made with hard white wheat instead of hard red wheat, like whole-wheat flour, it has a paler color and its taste is milder. Have you tried it? Would love to know how it turns out for you.