Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free panko breadcrumbs in this dish.


"After a good dinner one can forgive anybody, even one's own relatives." -Oscar Wilde, Playwright

The refrigerator light goes on...

Mexican and Southwestern foods are some of the easiest to make changes to that make for a healthier recipe. This is because many of the techniques and ingredients are easily replaced, as with the breading and cheese in this recipe. The other reason that this works so well is that there are so many fresh and strong flavors to work with.

I love using Olo's Chipotle Paste in this recipe instead of the mustard. It brings a great additional spicy flavor to the dish. Likewise, using smoked paprika instead of the paprika brings a great dimension to the chiles.


Chile Rellenos

Servings: 2 | Serving size: 2 peppers

Cooking Time: 60 Minutes

This recipe can easily be multiplied, but once cooked, the chile rellenos do not keep well.

Chile Rellenos recipe from Dr. Gourmet


  • 4 medium poblano peppers
  • 1 tsp. olive oil
  • 1 medium white onion (minced)
  • 1 small chipotle in adobo (finely minced)
  • 3 ounces reduced-fat Monterey jack cheese (shredded)
  • 4 Tbsp. fresh cilantro (coarsely chopped)
  • 1 large egg
  • 2 tsp. Dijon mustard (or chipotle paste)
  • 4 ounces panko breadcrumbs or gluten-free panko breadcrumbs
  • 1/4 tsp. ground cumin
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. dried oregano
  • fresh ground black pepper to taste

Preheat oven to 350°F.

Place the poblano peppers in the oven and roast them for about 20 minutes.

Turn them about every 5 minutes: the skin of the chili should begin to turn black and soften.

Remove the peppers from the oven and place in a brown paper bag.

After about 30 minutes, the peppers should be cool.

Remove them from the paper bag and gently peel the thin skin from the pepper.

Using the point of a knife, cut around the stem end and gently remove the core and seeds from the inside, trying to keep the pepper whole.

While the peppers are roasting, place the olive oil in a large skillet and heat over medium high heat.

Add the onion and cook for 7 to 8 minutes.

Add the minced chipotle and cook for another two minutes.

Remove from the heat and chill the onion and chipotle mixture in the refrigerator for about an hour.

After the mixture is cool, toss it together with the cilantro and shredded cheese.

Form the resulting mixture into 4 small cylinders. Place the cylinders inside the peppers and reform the poblanos to resemble whole peppers.

Place the egg and mustard in a small bowl. Whisk until smooth.

In a bowl, place the breadcrumbs, ground cumin, paprika, oregano salt and black pepper. Mix together with a fork.

Preheat oven to 400°F.

Coat the peppers with the egg and mustard mixture and then coat with the seasoned breadcrumbs.

After all of the peppers are coated, place the peppers on a cookie sheet then put them into the oven.

Bake for about 7 minutes.

Spray lightly with spray oil and turn over, then cook another 7-8 minutes.

Serve immediately.

Nutrition Facts

Serving size: 2 peppers

Servings: 2

Amount Per Serving

Calories 480 Calories from Fat 135
% Daily Value
Total Fat 15g 20%
    Saturated Fat 9g 43%
    Monounsaturated Fat 1.5g
    Trans Fat 0g
Cholesterol 30mg 10%
Sodium 570mg 25%
Total Carbohydrates 60g 22%
    Dietary Fiber 7g 25%
    Sugars 10g
Protein 25g
Vitamin A 8% Vitamin C 218%
Calcium 4% Iron 8%
Vitamin K 30mcg Potassium 600mg