These Low-Calorie Turkey Chili Rellenos offer a satisfying twist on the traditional dish by substituting heavy ground beef with lean cooked turkey breast. The mild heat of canned green chilies pairs beautifully with the savory flavor of Monterey Jack and sharp Cheddar cheeses. The light egg-based batter adds a fluffy, custard-like texture without the heaviness of a deep-fried crust. Perfect for weeknight dinners or meal prep, this dish delivers hearty comfort food vibes while keeping calories in check. It’s a family-friendly meal that brings together simple pantry staples into a cohesive, delicious plate. Serve with a side of fresh salsa or a simple green salad for a complete, balanced meal that feels indulgent yet wholesome.
Low-Calorie Turkey Chili Rellenos
Description
These Low-Calorie Turkey Chili Rellenos offer a satisfying twist on the traditional dish by substituting heavy ground beef with lean cooked turkey breast. The mild heat of canned green chilies pairs beautifully with the savory flavor of Monterey Jack and sharp Cheddar cheeses. The light egg-based batter adds a fluffy, custard-like texture without the heaviness of a deep-fried crust. Perfect for weeknight dinners or meal prep, this dish delivers hearty comfort food vibes while keeping calories in check. It&# 226;ÂÂs a family-friendly meal that brings together simple pantry staples into a cohesive, delicious plate. Serve with a side of fresh salsa or a simple green salad for a complete, balanced meal that feels indulgent yet wholesome.Ingredients
Directions
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Preheat oven to 450 degrees F (230 degrees C).
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Drain the canned green chilies, remove the seeds, and slit each chili on one side to open it flat.
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Cut the cooked turkey breast and Monterey Jack cheese into 1/2-inch strips.
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Lightly coat a baking dish with vegetable cooking spray.
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Arrange the opened chilies in the baking dish.
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Fill each chili with a mixture of the turkey and Monterey Jack cheese strips.
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Fold the edges of the chilies over the filling and place them seam-side down.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a small bowl, whisk together the skim milk and eggs.
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Slowly pour the milk and egg mixture into the flour mixture, beating until smooth.
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Pour the batter evenly over the prepared chilies in the baking dish.
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Bake at 450 degrees F (232ðC) for 15 minutes.
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Remove from oven, turn off the heat, and sprinkle shredded Cheddar cheese over the top.
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Return to the oven for 1 minute to melt the cheese.
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Serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 80.0kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 16.0mg1%
- Total Carbohydrate 18.4g7%
- Dietary Fiber 8.0g32%
- Sugars 9.6g
- Protein 3.6g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe text mentions "without jalapeno peppers," suggesting you can add chopped jalapenos to the filling for extra heat if desired.
Ensure the turkey is fully cooked before adding it to the chilies. Rotisserie turkey works well for this recipe.
The nutrition data provided in the source appears inconsistent with the ingredients listed (e.g., listing 0g fat despite containing cheese and eggs). Please refer to a nutritional calculator for accurate macro counts based on specific brands used.
