Recipe

Pimento cheese is sometimes called “the caviar of the South,” because, at every Southern social event, a bowl of it appears on the table. With its creamy texture and the tangy flavor contributed by pimento peppers, it’s commonly eaten as a delicious dip or spread for crackers and sandwiches.
But there are many other ways of enjoying pimento cheese. Here are some suggestions:

Try a spoonful or two as a filling for an omelet or a grilled pimento cheese sandwich. Deviled eggs stuffed with pimento cheese make a change from the usual yolk-and-mustard stuffing.

Grill a low-fat hamburger and top it with a tablespoon of pimento cheese. Stuff a tomato, thick bell pepper slices, or cucumber boats with pimento cheese.

Classic pimento cheese recipes are made with plenty of mayonnaise. We offer healthier, low-fat versions of pimento cheese that you can whip up in a few minutes.

Healthy Pimento Cheese

Yield: 2.5 cups

Ingredients

1 cup (4 ounces) shredded pepper jack cheese
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
2 tablespoons unflavored Greek-style yogurt
1 (4-ounce) jar chopped pimentos
1/2 teaspoon Kosher salt
Freshly ground black pepper to taste
Dash of hot sauce, if desired

Instructions:

• Combine all ingredients. Refrigerate until ready to serve.

Garlicky Pimento Cheese

Prep time: 5 minutes
Servings: 4-8
Calories: 149 kcal

Ingredients:

2 cups shredded reduced-fat sharp cheddar cheese
1/4 cup unflavored zero-fat Greek yogurt
1/4 cup light mayonnaise
4 oz jar chopped pimentos, drained
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

Instructions:

• Put all ingredients in a bowl and mix well.

Jalapeno Pimento Cheese, No Mayonnaise

This is great as a sandwich spread. Fill the sandwich with a big slice of juicy tomato.
Prep time: 5 minutes

Yield: 2 cups

Ingredients:

1 cup unflavored Greek yogurt
1 jalapeno pepper, diced (add more for extra spicy heat, or less for milder heat)
2 oz jar diced pimento
8 oz sharp cheddar cheese, grated
4 oz Monterey jack cheese, grated
Dash of cayenne pepper, if desired

Instructions:

• In a medium bowl, mix all ingredients until combined.
• Chill for ½ hour to meld the flavors.

Pimento Cheese with Scallions

Scallions add a light, oniony touch to this version of pimento cheese.

Prep time: 5 minutes
Yield: 1.5 cups
Serving Size: 2 Tablespoons
Calories per Serving: 93.1

Ingredients:

1 ½ cups shredded reduced-fat sharp Cheddar cheese
¼ cup low-fat mayonnaise
1 ounce 1 4-ounce jar sliced pimientos, drained and chopped
2 tablespoons minced scallions
Optional: 1 tablespoon hot sauce

Instructions:

• Combine cheese, mayonnaise, pimientos, scallions, and hot sauce (if using) in a medium bowl. Mix well.
• Cover and refrigerate for up to 3 days.

Read Related Topic: Low-Fat Alfredo Sauce with Cream Cheese

Fat-Free Pimento Cheese

This skinny spread tastes surprisingly rich.

Prep time: 7 minutes
Yield: 6 servings of 1/3 cup each
Calories per serving: 115.9

Ingredients:

4 oz sharp cheddar, shredded
4 oz fat-free cheddar, shredded
¼ cup chives, diced
3 oz fat-free cream cheese
1/4 cup unflavored, fat-free Greek yogurt
4 oz jar pimentos, drained
1/2 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne flakes
Salt and black pepper to taste

Directions:

• Mix all ingredients in a medium bowl together. Chill in an airtight container.

Low-Fat Pimento Cheese

Prep time: 10 mins
Chill time: 8 hours
47.3 calories per serving
Servings: 20
Yield: 2 1/2 cups

Ingredients:

1 cup grated 2% sharp Cheddar cheese
1 cup grated 2% Monterey Jack cheese
½ cup reduced-fat mayonnaise
¼ cup nonfat plain yogurt
2 tablespoons pimento peppers, chopped finely, and more if desired
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon black pepper
1 teaspoon hot sauce
1 pinch paprika

Instructions:

• Combine cheeses, mayonnaise, yogurt, pimentos, salt, garlic powder, onion powder, black pepper, hot sauce, and paprika in a bowl. Mix well. Cover with plastic wrap and refrigerate, 8 hours to overnight, before serving.

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Baked Pimento Cheese Dip

This is different: the pimento cheese is baked to a warm, sticky dip that’s fabulous with celery sticks or crackers.
Prep Time: 10 minutes
Cook time: 25 minutes

Ingredients:

1 (8-oz package) reduced-fat cream cheese, softened
1/2 cup reduced-fat mayonnaise
1/2 cup sour cream
3 cups shredded cheddar cheese
1 cup shredded parmesan cheese
1 (12-oz) jar roasted red peppers
3/4 tsp garlic salt
1 tsp Worcestershire sauce
1/4 to 1/2 tsp hot sauce

Instructions:

• Preheat oven to 350°F. Lightly spray a 9×13-inch pan with cooking spray.
• Drain and chop the roasted red peppers.
• In a bowl, combine all ingredients and mix until well combined. Spread into prepared pan.
• Bake for 25-30 minutes, until bubbly.

Pimento Cheese Deviled Eggs

Prep time: 30 minutes
Yield: 12 servings

Ingredients:

6 hard-boiled eggs, peeled and halved
1/4 cup grated cheddar cheese
2 tablespoons reduced-fat mayonnaise
1 tablespoon pimentos, drained and chopped
2 teaspoons Dijon mustard
2 teaspoons chopped onion
1/2 teaspoon minced fresh garlic
Salt and pepper to taste
Finely chopped pimentos to garnish

Directions:

• Remove egg yolks to a bowl. Reserve whites for stuffing.
• Mix yolks thoroughly with the cheese, mayonnaise, pimentos, mustard, onion and garlic. Season with salt and pepper.
• Spoon or pipe the yolk mixture into reserved whites. Garnish the eggs with chopped pimento.

Let’s find out more about pimentos

Pimentos are a sweet, almost heat-free pepper. They’re also known as cherry peppers because of their red color and heart shape. They usually measure about 3 to 4 inches long and 2 to 3 inches wide, with a short, thick green stem.

The pimentos you buy in jars are preserved in brine. You can also use fresh pimentos in any of the above recipes – raw and finely chopped, or roasted.

Fresh pimentos can be frozen. Wash and dry them, then decide if you want to freeze them whole, sliced, or chopped. They’ll keep 6 months in the freezer. Frozen pimentos are best in cooked foods rather than pimento cheese, so we suggest using their mild flavor to liven up a pot of rice or any pasta dish. Or spread some over fish you intend to bake.

Chicken meatloaf is healthier than traditional beef meatloaf because the ground chicken has almost no fat.

We like to pack our chicken meatloaf with lots of vegetables for super nutrition and flavor. Look for recipes with interesting spice and herb variations here.

Chicken Meatloaf and Vegetables

This chicken meatloaf is flavorful and moist.

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 8-9 slices
Calories 304 per serving (2 slices)

Ingredients:

For the chicken

1 1/2 lbs ground chicken, dark meat
1/4 large sweet onion, chopped into 2” chunks
1 medium carrot, chopped into 2” chunks
2 cups packed fresh baby spinach, rinsed and patted or shaken dry
2 cloves garlic, minced
2 teaspoons vegetable oil
For the Filling
1/2 cup breadcrumbs
5 tablespoons milk or broth
1 egg
1 tablespoon ketchup
1 tablespoon balsamic vinegar
1/4 cup finely chopped fresh parsley
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt or to taste
1/4 teaspoon ground pepper

Glaze

1/4 cup ketchup
1 1/2 tablespoon balsamic vinegar

Instructions:

• Preheat the oven to 400°F.
• Line a pan (about 9 x 13 inch) with baking parchment or foil and spray with oil.
• Put onions, carrots, spinach and garlic in a food processor. Process until minced. Or chop everything very finely.
• Heat oil in a medium pan. Add the vegetables. Cook and stir on medium high for 5 minutes, until the vegetables are tender and all the liquid has evaporated.
• Mix breadcrumbs and milk in a large bowl. Let sit for a few minutes. Stir in egg, ketchup, balsamic vinegar, parsley, thyme, salt and pepper. Mix until everything is incorporated.
• Add ground chicken and vegetable mixture to the bowl. Lightly mix the ingredients with a wooden spoon, or by hand.
• Place mixture on a pan. Shape it into a loaf about 2 inches high.

For glaze:

• Mix ketchup and balsamic vinegar in a small bowl. Brush glaze on top and sides of loaf. Bake for 30 minutes.
• Let the meatloaf sit for 5-7 minutes before serving. Slice and serve.

Chicken Meatloaf with Parmesan and Worcestershire

Here ground chicken is blended with flavorsome Parmesan and Worcestershire, and has a tangy glaze.

Prep time: 10 minutes
Cook time: 1 hour 30 minutes
Calories 353
SERVINGS: 6

Ingredients:

1 lb ground chicken
1 ¼ cup breadcrumbs
1 cup milk
2 eggs
1/2 cup onion, finely chopped
1/2 cup shredded parmesan cheese
1/4 cup parsley, chopped
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

Glaze:

3/4 cup ketchup
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce

Instructions:

• Preheat the oven to 350°F.
• Put the ground chicken in a large bowl.
• In a medium bowl, mix the breadcrumbs, onion, parmesan, parsley, garlic powder, salt and pepper. Add this to the bowl with the ground chicken.
• Add the milk, eggs, tomato sauce and Worcestershire sauce. Mix well.
• In a small bowl, make the glaze. Mix the ketchup, brown sugar and Worcestershire sauce.
• Spoon a couple tablespoons of the glaze into the bottom of an 8 x 4” loaf pan. Add the chicken mixture to the loaf pan, patting it down rather than pushing it in. Spread the remaining glaze on top.
• Bake, uncovered, for 80 – 90 minutes, or until the internal temperature reaches 165°F and the loaf is cooked through.
• Let the meatloaf rest for at least five minutes before slicing.

Slow Cooker Chicken Meatloaf

Using dark meat yields a moist meatloaf. And using the slow cooker means you can put everything in and come back later. A moist, delicious meatloaf.

Prep time: 15 minutes
Cook time: 6 hours
4 Servings
258 kcal

Ingredients:

1 lb ground chicken, dark meat
3 tablespoons egg white
1/3 cup ketchup
1 tablespoon Worcestershire sauce
1 red potato, finely shredded
1/4 cup breadcrumbs
½ teaspoon each of basil, oregano, black pepper, and garlic powder

Instructions:

• Combine all ingredients in a bowl, mixing thoroughly.
• Shape the mixture to form a loaf that will fit in your slow cooker.
• Cover top of loaf with additional ketchup (if desired).
• Cook on low for 6-8 hours.

Italian-Inspired Chicken Meatloaf

So full of protein, so tasty, and so satisfying. Marinara (tomato pasta) sauce, Italian seasoning, and two kinds of cheese give this meatloaf an enjoyable Italian flair.

4 servings
Calories per serving: 265

Ingredients:

1 lb. ground chicken breast (can be turkey breast instead)
1 large egg
⅓ cup quick-cooking oats, not instant
½ cup onion, diced
1 clove garlic, minced
½ cup tomato pasta sauce
3 oz low-fat sliced mozzarella cheese
¼ cup grated parmesan cheese
2 tablespoons Italian Seasoning
Salt and pepper, to taste

Instructions:

• Preheat the oven to 375°F.
• In a large bowl, combine ground chicken breast, onion, garlic, egg, oats, ¼ cup pasta sauce, Italian seasoning, salt and pepper
• Mix until combined.
• Shape mixture into a loaf shape and place on a baking-parchment-lined baking sheet.
• Bake for 45 minutes.
• Remove from the oven. Top with remaining pasta sauce and mozzarella cheese.
• Return the meatloaf to the oven until the cheese is melted.
• Allow to sit for 10 minutes for the juices to settle.

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Asian-Inspired Chicken Meatloaf

Makes 8 servings

Ingredients:

1 tablespoon sesame oil (not toasted)
1 medium carrot, shredded
1 celery stalk, minced
1/2 large yellow onion, minced
2 garlic cloves, minced
1“ piece of ginger, minced
1/2 cup white wine
1 mild Italian sausage, raw, casing removed
¾ lb ground chicken or turkey breast
1 egg, raw
1 cup panko breadcrumbs
4 tablespoon hoisin sauce
2 tablespoon soy sauce

Instructions:

• Preheat the oven to 350°F.
• Heat the oil in a large skillet over medium-high heat. Add the celery, onion and ginger. Cook and stir for 5 minutes.
• Add the carrot and garlic. Cook and fry for another 5 minutes or until vegetables are tender.
• Deglaze with white wine. Continue to simmer until the liquids have evaporated. Set aside to cool.
• In a large bowl combine the ground meat, sausage meat, egg, panko, 2 tablespoon of the hoisin sauce, all the soy sauce and the cooled vegetable mixture.
• Spray a loaf pan with nonstick vegetable spray. Pour the meat mixture into the pan. Gently pat it into place; don’t pack it in.
• Coat the top of the mixture with the remaining 2 tablespoon of hoisin sauce.
• Cook for 50-60 min or until the internal temperature reaches 165°F.

Easy-Peasy Chicken Meatloaf with Sweet Chili Glaze

The stuffing mix adds body and flavor to this recipe.
Makes 6 servings.

Ingredients:

2 lbs ground meat chicken
2 eggs
1 box stuffing mix
1 cup hot water
1 small onion, grated
2Tbs of Dijon mustard
1Tbs of grill seasoning, or salt and pepper
2-3 cloves grated garlic (or 2 teaspoons granulated garlic)
½ teaspoon red chili flakes or to taste
1/4 cup low-calorie ketchup

Glaze:

1/2 cup ketchup
1/4 cup sweet chili sauce
1 Tbsp sriracha

Directions:

• Preheat the oven to 375°F.
• Mix all ingredients except meat and egg with the stuffing mixture. Allow stuffing to moisten.
• When the stuffing mix has cooled, add the ground chicken and eggs.
• Mix all the ingredients thoroughly.
• Place the meat loaf ingredients into a loaf pan. Alternatively, line a baking sheet with foil, spray the foil with cooking spray, and form a loaf. Place the loaf on the cooking sheet.
• Bake for 30-35 minutes.

To glaze:

• Mix the glaze ingredients. Spoon the glaze over the meatloaf at 30 minutes into the baking time. Continue baking an additional 20 minutes.
• The internal temperature, taken from the middle of the loaf, will be at 165°F when the loaf is done.

Easy Comfort-Food Chicken Meatloaf

This is an undemanding recipe that delivers that comforting traditional taste.

Ingredients:

1 lb 100% breast meat ground chicken
1/3 cup 100% whole grain breadcrumbs
1 medium sweet onion, diced
1 tablespoon minced garlic
2 eggs
1/3 cup of ketchup

Instructions:

• Preheat the oven to 400°F.
• Mix ingredients well and place in a lightly greased casserole pan.
• Bake for 45 minutes or until the loaf reaches an internal temperature of 165°F.

Meatloaf Muffins

These individual servings pop right out of a muffin pan, cook up faster than a conventional meatloaf and are fun to eat. They’re also convenient to cook ahead and freeze for those times when you need to grab something fast for lunch or dinner.

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Ingredients:

1 lb ground chicken
1 egg
1/2 cup onion, finely chopped
1/2 cup carrots, grated
1/2 cup mushrooms, finely chopped
1/4 cup fresh parsley, chopped
1/2 cup dried breadcrumbs
1 tablespoon Worcestershire Sauce
1/4 cup ketchup
1 teaspoon salt
1/2 teaspoon ground black pepper

Instructions:

• Preheat the oven to 400°F.
• Cook and stir the onions, carrot, and mushrooms in a large skillet over medium-high heat until the vegetables are tender.
• Coat a 12-pan muffin tin with nonstick cooking spray.
• In a large bowl, mix the ground chicken, egg, onion, carrots, mushrooms, parsley, and breadcrumbs. Add Worcestershire sauce, ketchup, and egg. Mix well but only until just combined – don’t overmix. Best is to mix the ingredients with your hands.
• Spoon the meatloaf mixture into the muffin cups, filling each one about two-thirds.
• Bake for 20 to 25 minutes.
• Use a meat thermometer to ensure that the internal temperature reaches 165°F.
• If you prefer to make a traditional meatloaf, either shape one and put it on a lined baking sheet, or spoon the meat mixture into a loaf pan. Bake for 50-60 minutes.
• If you’re comfortable adding a couple of tablespoons of olive oil to the ground chicken mix, you will create a moist product.

Freezing Meatloaf Muffins:

• Put the cooled meatloaf muffins in a freezer container or a plastic zip-lock bag for the freezer. They keep two months.

Quinoa and Chicken Meatloaf

This golden meatloaf packs a big load of protein and tastes delicious.
Prep time: 5 minutes
Cook time: 45 minutes
Serves 4

Ingredients:

1 lb ground chicken, dark meat
1 cup quinoa, cooked
½ cup mushrooms, chopped medium-fine
2 garlic cloves, crushed
1 onion, finely chopped
1 small, grated zucchini
1 small, grated carrot
3/4 cup puffed rice, crumbled finely (you can crumble a couple of rice cakes until fine crumbs)
2 tablespoons Tamari soy sauce
2 tablespoons maple syrup
1 egg

Instructions:

• Preheat the oven to 375°F.
• Line a loaf pan with baking paper.
• Cook quinoa according to instructions. Can also cook the quinoa in a rice cooker. Set aside to cool.
• Place all ingredients into a bowl and mix thoroughly.
• Pour into a loaf pan. Bake for 45 minutes or until cooked through.

How to produce a moist, tender chicken meatloaf

Ground chicken has almost no fat, which makes the meatloaf diet-friendly but also tends to make your final product somewhat dry. Choose whether to add a little healthy fat for moisture and flavor.

If you do, we recommend that you use olive oil or other healthy oil with a pleasant flavor. One or two tablespoons mixed in with the chicken and seasonings will make a difference.

We have included a recipe that includes breadcrumbs and milk, for the same reason: to add moisture. You may use broth, alternative milk, or water instead. Grated cheese added to any loaf also adds moisture, but on the other hand, calories, too.

How long to bake chicken meatloaf

It’s important that your meatloaf reach an internal temperature of 165°F. degrees. Without a meat thermometer, press the center of the loaf after baking for 45-50 minutes. A fully cooked chicken meatloaf will be firm to the touch.

Storage:

Cover leftovers tightly with foil or plastic wrap. Refrigerate up to 3 days.

To freeze raw: Wrap the raw loaf in foil, then put it in a freezer bag. Freeze up to 6 months. Thaw in the refrigerator overnight before baking.
To freeze cooked: Cool the loaf. Wrap it well in foil, then put it in a ziploc bag. Freeze for up to 3 months. Thaw in the refrigerator overnight.
To reheat the cooked loaf

Have the oven at 300°F. Put 2-3 tablespoons of broth or water in a shallow pan and place the thawed loaf on top. Cover the pan tightly. Heat the loaf for 20-30 minutes.

Flan is a dreamy, creamy dessert. You bake a custard over caramelized sugar. When the baking dish is reversed, you have the smooth, soft custard covered in syrup. Flan is known and loved all over Latin America, and now, in the States.

It’s said that the ancient Romans invented flan, but it was probably a favorite dessert long before their cooks noted the recipe down. It’s not a hard recipe, and a few simple ingredients will make it.

We offer a variety of reduced-calorie flans, but you must take into consideration that flan will never be a serious dieter’s dessert.

Low-Sugar Mexican Flan

This recipe is relatively low in calories and fat.

Prep time: 30 mins
Total time: 5 hours 5 mins
Yield: 6 servings
Servings size: 1 custard cup
202 calories per serving

Ingredients:

⅓ cup of sugar
3 eggs, slightly beaten
1 (12-ounce) can of evaporated milk (1 1/2 cups)
⅓ cup of sugar
1 teaspoon vanilla

Directions:

• Preheat oven to 325°F.

Make the caramel

• In an 8-inch heavy skillet, cook 1/3 cup sugar over medium-high heat until sugar starts to melt, shaking the skillet occasionally to heat sugar evenly. Do not stir.
• Once the sugar starts to melt, reduce heat to low. Cook and stir for about 5 minutes or until all the sugar is melted and golden brown.
• Immediately divide caramelized sugar among six 6-ounce custard cups. Tilt cups to coat the bottom evenly. Be very careful; hot sugar burns.

Make the custard

• In a medium bowl combine eggs, evaporated milk, 1/3 cup sugar, and vanilla.
• Place custard cups in a 13x9x2-inch baking pan.
• Divide the egg mixture among the custard cups. Cover the custard cups with foil.
• Place a baking pan on the oven rack.
• Heat water in a kettle. Pour the hot water into the baking pan, surrounding the custard cups, to a depth of about 1/2 inch.
• Bake for 35 to 40 minutes or until a knife inserted near the center of each flan comes out clean. The custard may still be a bit jiggly.
• Remove cups from water. Cool on the wire rack.
• Cover and chill for 4 to 24 hours.
• Before serving, slip a knife around the custard in the cups. Top each cup with a dessert plate. Turn the plate and cup over so that the flan will fall on the plate.
• Lift the cups up away from the flans. Spoon any caramelized sugar that remains in cups on top.

Healthy flan

Here you use coconut or muscovado sugar

Prep time: 10 mins
Cook time: 40 mins
Servings: 12

Ingredients:

Custard
4 cups skim milk
6 eggs
2/3 cups coconut or muscovado sugar
2 tsp vanilla extract

Caramel

1/3 cup coconut or muscovado sugar
2 tablespoons water

Instructions:

For the caramel

• Heat a pan briefly at low heat on the stove. Add the sugar and water.
• Do not stir.
• When the sugar melts and turns an amber brown, remove from the heat.
• Pour the caramel into molds or ramekins.

For the custard

• Cook the milk with the sugar, stirring very often until all the sugar is dissolved. Allow it to cool.
• In another bowl beat the eggs together with the vanilla. Mix this with the cooled milk.
• Pour the custard mixture over the caramel syrup.
• Heat water in a kettle. Pour the hot water into the baking pan, surrounding the custard cups, to a depth of about 1/2 inch.
• Bake for 35 to 40 minutes or until a knife inserted near the center of each flan comes out clean.
• Lift the flans out of the water bath and allow them to cool down. Chill in the refrigerator at least 4 hours or overnight.

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Honey Flan

This recipe requires raw honey instead of caramelized syrup.

224 calories per serving
You will need 6 custard cups or ramekins of 6-oz. Capacity

Ingredients:

10 tablespoons raw honey
2 1/4 cups whole milk
5 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt

Instructions:

• Preheat oven to 325°F.
• Spoon 1 tablespoon of the honey in each of the custard cups. Place in the freezer for 5 minutes.
• Whisk and combine thoroughly the milk, eggs, vanilla, salt and remaining 4 tablespoons honey.
• Strain the custard through a fine wire-mesh strainer into the custard cups. Straining the mixture prevents lumps in the flan.
• Place custard cups in a 13-by- 9-inch baking dish. Pour boiling water to a depth of ¾ inch into the dish.
• Bake until custards are almost set, about 35 minutes.
• Cool the flans for 30 minutes. Cover them and refrigerate between 4 hours and overnight.
• Run a knife between each flan and its cup to loosen it. Turn the cups over onto serving plates.

Real Healthy Flan

This recipe uses an exotic ingredient: yacon syrup. It’s sweet but sugar-free, derived from a Peruvian root vegetable. You can order it online.
SERVES 4

Ingredients:

¼ cup Yacon Syrup
4 eggs
¼ cup raw honey
1 can coconut milk, full fat
⅛ teaspoon of sea salt
2 teaspoons vanilla extract
Dash of ground cinnamon

Instructions:

• Preheat the oven to 350 degrees F. Pour the yacon syrup evenly into 4 ramekins.
• Whisk the eggs in a medium bowl.
• In a small skillet heat the coconut milk, raw honey, salt, vanilla and cinnamon. Bring a boil, stirring constantly. Remove the pan from the heat.
• Whisk the egg mixture slowly into the coconut mixture. Add the eggs to the coconut mix a tablespoon at a time, to prevent them from cooking and curdling.
• Divide the mixture between the 4 ramekins.
• Place the ramekins in a small baking dish and fill the dish with water up to the center of the ramekins. Bake for 40 minutes until the top of the flan is golden.
• Remove the ramekins from the baking dish and let them sit till they’re at room temperature.
• Chill for 2 hours or overnight.

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Low-Fat Pumpkin Flan

An autumn flan, using low-fat milk. You will need 8 ramekins of 5 ½ oz. capacity

Prep time: 15 minutes
Cook time: 1 hour 15 minutes
Chill time: 4 hours
Yield: 8 servings
259.3 calories per serving

Ingredients:

1 ¼ cups white sugar
2 tablespoons water
5 large eggs
1 teaspoon cinnamon
¼ teaspoon salt
⅛ teaspoon ground cloves
⅛ teaspoon ground ginger
1 pinch ground allspice
1 pinch ground mace
⅓ cup white sugar
1 (15-ounce) can pumpkin puree
1 ¾ cups low-fat milk
1 teaspoon vanilla extract
2 tablespoons hulled toasted pumpkin seeds

Instructions:

• Preheat the oven to 300°F.
• Whisk 1 1/4 cups sugar and the water in a saucepan over medium heat. Cook and stir until dark amber, about 10 minutes.
• Divide the caramel equally between the ramekins.
• Whisk eggs, cinnamon, salt, cloves, ginger, allspice, mace, and 1/3 cup sugar together in a large bowl.
• Beat in pumpkin puree until the mix is smooth.
• Heat milk in a saucepan over medium-low heat until it simmers. Remove from heat.
• Stir the vanilla extract into the milk. Strain hot milk mixture into the egg mixture, adding the milk a little at a time. Whisk to form a thin custard.
• Divide the custard evenly among the ramekins.
• Fill the baking dish with hot water to reach halfway up the sides of the ramekins.

• Cover the baking dish with foil.
• Bake until the flan is set but still a little wobbly, 45 to 50 minutes.
• Remove ramekins from hot water. Allow to cool completely. Cover and refrigerate until cold, at least four hours.
• To loosen the flan, run a knife around the inside edge of each ramekin. Place a dessert plate over each and turn them over so the flan will slide out, covered in caramel syrup.

Low-Fat Flan

Yield: 8 servings

Ingredients:

2/3 cup sugar
1 (14-ounce) can fat-free sweetened condensed milk
1 1/4 cups skim milk
1 cup fat-free egg substitute
1 1/4 teaspoons vanilla extract
1/8 teaspoon salt

Instructions:

• Preheat the oven to 325°.
• Place sugar in a skillet over medium-high heat. Cook, stirring, 5 minutes or until sugar dissolves. Immediately pour into a 9-inch round cake pan, tipping it around until the syrup coats bottom of
• Combine condensed milk with the skim milk, egg substitute, vanilla extract and salt. Stir until smooth.
• Pour custard over the syrup in the cake pan.
• Place cake pan in a large shallow baking pan; add hot water to a depth of 1 inch.
• Bake at 325° for 35 to 40 minutes or until barely set.
• Remove the cake pan from water, and let cool completely on a wire rack.
• Cover and chill for at least 3 hours.
• To loosen the flan, run a knife around the inside edge of the cake pan. Place a serving plate over the pan and turn to flip them over so the flan will slide out, covered in caramel syrup.
• Drizzle any caramelized syrup in the cake pan over the custard.

Tips:
To keep the caramelized sugar syrup fluid, add a ¼ teaspoon lemon juice to the sugar and water before beginning to cook it.
You can make the caramel in the microwave. Put a cup of sugar in a Pyrex measuring cup. Mix 2 tablespoons of water into the sugar. Microwave on high for 5 minutes.

It’s hard to give dessert up when you change your diet. Reducing sugar is crucial for the success of your weight-loss program, but you still miss everything that’s sweet and creamy.

The good news is, you can have a dreamy dessert and still cut calories and sugar. Think banana pudding!

Banana pudding is one of the great foods that have come out of the southern United States. Any Southerner will tell you how banana pudding is the kids’ delight at family parties or social gatherings. And it’s no secret that the kids continue to love and ask for banana pudding all through the years they grow and become adults.

We offer some great ideas for homey, comforting banana pudding here. Kids will love at least one, if not more, of these recipes and no one will know how much healthier they are unless you tell them.

Guilt-free dessert without the taste of artificial food. Sound good? Let’s go. Enjoy these low-fat versions of the traditional Southern dessert.

Homemade Banana Cream Pudding

Fresh, sliced bananas give a great sweet flavor to this classic, low-sugar pudding recipe.

Prep time: 10 minutes
Yield: 4 servings
Calories: 237kcal per serving

Ingredients:

2 cups of milk
1/4 cup granulated sugar
2 egg yolks
3 tablespoons cornstarch
1 teaspoon vanilla
1/4 teaspoon salt
2 large bananas

Instructions:

• Whisk together sugar, cornstarch, salt, milk, vanilla, and egg yolks in a medium saucepan.
• Cook the mixture over medium heat, whisking constantly. Cook until the mixture begins to thicken, about 6-8 minutes. Remove from heat.
• Spoon the pudding into a serving bowl or individual cups. Chill.
• Just before serving, slice the bananas and distribute them evenly over the pudding.

Banana Peanut Butter Pudding

This pudding is vegan and gluten-free. Crushed peanuts add protein and a satisfying crunch. Layer the pudding, fruit, and peanuts as described below to make an especially attractive presentation.

Prep Time: 10 minutes
Cook Time: 1 hour
Yield: 4 servings
Calories: 320kcal per serving

Ingredients:

For the pudding:
1 cup soft tofu
1 1/2 cups very ripe banana
1 1/2 tablespoons natural peanut butter
1 teaspoon natural vanilla extract
1 teaspoon coconut sugar, or more to taste
1/4 teaspoon cinnamon

Garnish:
1 sliced banana
1 teaspoon coconut sugar
1/2 cup crushed freeze-dried fruit
1/4 cup crushed unsalted peanuts

Instructions:

• Purée the tofu until very smooth. Use a small food processor or blender for this.
• Add the bananas, peanut butter, vanilla, sugar, and cinnamon to the puréed tofu.
• Blend all until smooth and creamy.
• Chill 1 hour at least.
• Let a medium skillet get warm over medium heat. Add the coconut sugar and the sliced bananas. Turn them gently once, cooking until the bananas caramelize.
• Keep an eye on them and take the skillet off the heat as soon as the bananas are caramelized, to prevent burning.
• Spoon a little freeze-dried fruit and a few crushed peanuts into each of four glasses. Spoon about half the pudding over the fruit and peanuts, distributing it evenly between the four glasses.
• Add the caramelized bananas (reserve 4 slices for garnish) and some additional freeze-dried fruit to each. Spoon a layer of the remaining pudding into each glass. Lightly sprinkle peanuts, and freeze-dried fruit over the portions, and top each with a slice of caramelized banana.

See Related Topic: Healthy Banana Cake Recipe

Roasted Banana Pudding

Roasting the bananas brings out their sweetness. This recipe needs a little more work than the usual stove-top pudding, but it pays off in the compliments you’ll get. Make sure your bananas are ripe; green bananas will be hard and not sweet.

Prep time: 36 Mins
Cook time: 45 minutes
Total time: 2 hours 26 minutes
Yield: 10 servings of 2/3 cup

Ingredients:

5 unpeeled medium-size bananas, quite ripe
2 cups reduced-fat milk
2/3 cup sugar, divided
2 tablespoons cornstarch
1/4 teaspoon salt
2 large eggs
1 tablespoon butter
2 teaspoons vanilla extract
1 12-ounce container of frozen fat-free whipped topping, thawed and divided
45 vanilla wafers, divided

Instructions:

• Preheat the oven to 350°F.
• Line a baking pan with baking parchment.
• Place the unpeeled bananas on it. Bake for 20 minutes.
• Remove 3 bananas from the oven. Let them cool down. Peel them and cut into 1/2-inch-thick slices.
• Bake the remaining 2 bananas for an additional 20 minutes.
• Peel them and mash until smooth.
• Add milk and 1/3 cup sugar in a saucepan, heat over a medium-high heat. Bring it to a simmer.
• Whisk together the remaining 1/3 cup sugar with the cornstarch, salt, and eggs in a medium bowl. Gradually whisk in the hot milk and sugar mixture.
• Return the above mixture to the pan. For 3 minutes cook the ingredients over medium heat, whisking constantly. The mixture should be bubbly and thick. Remove from heat.
• Add the mashed bananas, butter, and vanilla, stirring until the butter melts.
• Have ready a bowl large enough for the pan to fit inside. Fill it with ice. Or fill your sink with ice water. Place the pan in the icy bowl or sink. Stir a few times.
• Leave the pudding in the cold for 15 minutes or until it cools to room temperature.
• Add half of the whipped topping to the pudding and stir gently to barely combine.
• Line an 11 x 7-inch baking dish with baking parchment Spread 1 cup custard evenly over the bottom.
• Spread 20 vanilla wafers and half of the banana slices over the custard. Spoon half of the remaining custard over bananas.
• Repeat the same steps with all 20 wafers, banana slices, and custard.
• Spread the remaining half of whipped topping evenly over the last layer of custard. Crush the remaining 5 wafers. Sprinkle over top.
• Refrigerate for 1 hour or until thoroughly chilled.

Banana Pudding For Dieters

Prep time: 20 minutes
Total time: 8 hours 20 minutes
Yield: 12 servings

Ingredients:

3 cups skim milk
2 boxes of French Vanilla instant pudding and pie filling mix (each 4-servings)
4 containers (6 oz each) French Vanilla yogurt
1 container (8 oz) Cool Whip frozen whipped topping (fat-free) thawed
48 reduced-fat vanilla wafer cookies
6 small ripe bananas, sliced
Additional banana slices for garnish

Instructions:

• Mix the milk and pudding mix with an electric mixer on low speed. Add yogurt, mixing well. Stir the whipped topping in gently until just combined.
• Singly layer the 24 vanilla wafers in an ungreased 3-quart (13×9-inch) glass baking dish. Spoon half of the pudding mixture over wafers.
• Place 6 sliced bananas over pudding mixture. Spoon remaining pudding mixture over bananas. Arrange the remaining 24 vanilla wafers over top of the pudding. Cover
• Leave in the refrigerator at least 3 hours but not longer than 8 hours. Garnish with additional banana slices.

You May Also Like: Wild Berry Banana Smoothie

Weight Watchers Banana Pudding Parfaits

This dessert is only 4 Smartpoints per serving for all the myWW plans, Blue, Purple, or Green. You can make it even skinnier by omitting the crushed cookies.

Prep time: 15 minutes
Chill time: 1 hour
Yield: 16 parfaits, 9 oz. each
Calories: 129 kcal per serving

Ingredients:

2 small boxes (small), 3 oz fat-free vanilla pudding
4 cups low fat milk or
3 cups fat-free whipped topping, divided
10 large ripe bananas, chopped
16 reduced-fat Vanilla wafers, crushed

Instructions:

• Prepare pudding according to box directions. Chill until set.
• Fold in 2 cups of whipped topping.
• Alternate 1/3 cup bananas and 1 ½ tablespoons pudding twice in each cup.
• Chill until ready to serve.
• Spoon 1 tablespoon reserved whipped topping over each parfait. Crush one wafer per parfait and scatter over the whipped topping.

Healthy Banana Pudding With Chia Seeds And Almond Cookie Crumble

This banana pudding tastes decadent but is low in calories. Although a little time-consuming, it’s easy to make. It’s worth doubling the recipe to serve more people. Or just to have on hand for the next day. And note: this delicious pudding is sugar- dairy- and gluten-free.

Prep time: 4 hours
Cook time: 14 minutes
Yield: 2 servings

Ingredients:

2 ripe bananas plus 1 banana for garnish
1/4 cup almond or other alternative milk (do not use soy milk; it won’t set)
1 tablespoon maple syrup, coconut nectar, or agave syrup
1 tablespoon chia seeds
Almond Cookie Crumble Ingredients
1½ cups almond flour
3 tablespoon coconut oil, melted
½ teaspoon cinnamon
1 tablespoon coconut sugar
½ teaspoon baking soda
½ teaspoon vanilla extract
Coconut Whip Ingredients
1 can full-fat coconut milk, refrigerated overnight upside down
1 tablespoon coconut sugar

Instructions:

• Use a blender or food processor to blend 2 bananas, 1/4 cup almond milk, and maple syrup until the mix is smooth.
• Pour out the mixture into a bowl, add chia seeds and mix well.
• Put in the refrigerator for at least 3 hours and up to overnight.

Coconut Whip Instructions:

• The refrigerated coconut milk, stored upside down, will have formed a solid layer at the top. Open the can and pour the clear liquid out. Spoon the solid milk into a bowl. Whisk it with the coconut sugar until it’s light and smooth. Refrigerate the coconut whip until it’s time to assemble the pudding.

Almond Cookie Crumble Instructions

• Preheat the oven to 350°F.
• Mix all almond cookie ingredients (except the coconut oil) together. Add the oil and mix until the batter forms clumps.
• Shape the dough into a ball. Line a cookie sheet with greased parchment paper. Place the dough ball on the cookie sheet.
• Press the dough ball flat, about ¼ inch thick.
• Bake for 12-14 minutes. Allow the cookie to cool for 20 minutes.
• Crumble the cookie.
• Assemble the pudding
• Slice the reserved banana.
• Spread the chilled banana chia pudding at the bottom of a bowl. Sprinkle almond cookie crumbs over the pudding.
• Spread coconut whip over the pudding. Garnish with banana slices.

Easy Low-Fat Banana Pudding

We include this easy recipe based on instant pudding for your convenience.
Prep time: 20 minutes
Cook and chill time: 3 hours

2 packages (1.0 oz. each) JELL-O Vanilla flavor sugar-free, fat-free instant pudding
3-3/4 cups cold fat-free milk, divided
33 reduced-fat vanilla wafers
2 bananas, sliced
2 cups thawed Cool Whip whipped topping

• Mix pudding mix with 3-1/2 cups milk in a large bowl, for 2 minutes using a whisk.
• Let the pudding stand for 5 minutes.
• Arrange 11 wafers on the bottom and along the sides of a 2-quart serving bowl.
• Drizzle the wafers with 1 tablespoon of the remaining milk.
• Layer 1/3 of the bananas over the wafers, followed by 1/3 of the pudding.
• Repeat twice.
• Cover with Cool Whip.
• Refrigerate 3 hours.
• Garnish with additional banana slices and vanilla wafers.

Almond Butter and Banana Chia Pudding

An updated banana pudding chock-full of good-for-you ingredients like fiber-rich almond butter and chia seeds. And so easy to put together. You need to make it the night before to enjoy it the next day, but in the meantime, the fridge is doing all the work.

Prep time: 5 minutes
Chill time: 6 hours
Yield: 2-3 servings

Ingredients:

1 ripe banana
2 cups of milk
1 scoop vanilla protein powder
3 tablespoons chia seeds
1 tablespoon almond butter
Dash of cinnamon

Instructions:

• Combine all ingredients in a food processor. Process all to obtain a smooth, creamy blend.
• Pour the pudding into 2-3 small bowls or ramekins.
• Chill for 6-8 hours for the pudding to set.

Banana Yogurt Disguised As Pudding

Vanilla yogurt is the base of this pudding-like confection. Add a little whipped cream for a smooth and comforting texture. It’s so easy to put together. This makes one serving. Multiply it as needed, but take care to have the right number of ramekins or small dishes on hand.

Ingredients:

8-10 vanilla wafers
2 tablespoons vanilla yogurt
½ ripe banana

Instructions:

• Use a small ramekin to contain the yogurt “pudding.”
• Put 3 wafers into the ramekin.
• Spread a good spoonful of yogurt over the wafers.
• Layer 5 banana slices over the yogurt.
• Repeat the layers once more.
• Spread more yogurt over the last banana layer.
• Refrigerate for 5 hours.

Banana Pudding For Breakfast

You can consider this other yogurt-based “pudding” breakfast for the granola in it. The truth is, it’s delicious any time of the day.

Ingredients:

4 vanilla wafers, crushed
1 6-ounce container vanilla Greek-style yogurt
1/4 cup granola cereal
1/2 large, ripe banana, sliced
Whipped cream if desired

Instructions:

• Put the crumbs of 2 crushed vanilla wafers into the bottom of a cup.
• Spoon half of the yogurt onto the crushed vanilla wafers.
• Spoon the granola over the yogurt.
• Add a layer of banana slices.
• Repeat the layers of crushed wafers, yogurt, granola, and banana slices.
• Top with whipped cream and more crushed vanilla wafers.

Old-Time Southern Banana Pudding

We saved this pudding for last because it’s a really old-fashioned, cooked recipe that your grandmother or great-grandmother could have made, back in the days before instant mixes were invented.

Ingredients:

1/4 cup sugar
1/3 cup flour
3 egg yolks
1 cup skim milk
2 tablespoon low-fat cream cheese
1 box vanilla wafers or Chessman cookies
6 ripe bananas
½ teaspoon vanilla
Dash salt

Instructions:

• Place a layer of cookies in the bottom of a medium-sized mixing bowl.
• Slice a banana over the cookies. Put down two more layers of wafers and bananas.
• Arrange a double boiler on medium-low heat.
• Cook the sugar, flour, egg yolks, skim milk, salt, vanilla, and cream cheese for about 15 minutes. Whisk constantly. Make sure the pudding doesn’t stick and scorch.
• When the pudding thickens, remove from the heat.
• Allow the pudding to cool until just warm.
• Pour the pudding over the wafers and bananas in the bowl.
• Chill for about 2 hours. The wafers will absorb some of the pudding.

Tips for achieving the best-cooked banana pudding

To make sure your pudding is smooth and free of lumps put all the ingredients in a saucepan and whisk thoroughly before cooking.
Whisk the pudding constantly for 3-4 minutes. Don’t leave the stove: the pudding will catch and scorch in a blink if you stop whisking. Luckily, it’s only a few minutes until it thickens and you can take it off the heat.
You can tell the pudding is done when it bubbles. It will spatter, so watch out.

Presentation

A pretty presentation is easy to achieve with the yellow pudding plus the fluffy white whipped topping, and sliced bananas. Whether you’re serving the family or guests, take a few minutes to create a tempting-looking pudding. We do eat with our eyes, after all!
Use sherbet glasses or other transparent dishes to show off the layers of pudding and bananas from all sides.
Whip some cream. Spoon and it over the top of the pudding. Melt a little chocolate and drizzle a thread of it over the pudding.
For added color, slice a strawberry in half or in quarters and place it over the whipped cream topping. A few frozen blueberries gently dropped over the pudding will also add color and a touch of drama. But not too much fresh or frozen fruit – you want the banana flavor to shine through most.

What are Chile Rellenos, and what does it mean in English?

Chile Rellenos simply means “stuffed peppers.” They’re poblano peppers stuffed with cheese or a ground meat mixture which are then turned over in an egg white or corn masa batter and fried. Typically, they’re served in a spicy sauce.

There are plenty of variations; for instance, you can swap Hatch, Anaheim, or jalapeño peppers for poblanos. It depends on how spicy you want them. Poblanos are popular because their spiciness is mild, and they’re a good size to stuff.

The sauce that accompanies them can be tomato-based, or a blended mix of roast aromatic vegetables. You can sprinkle them generously with Cheddar cheese, or serve with red or green salsa.

To keep your Chile Rellenos lean, you can fry them in minimal, good-quality olive oil, without the batter coating. And they don’t have to be fried at all, although that’s traditional. In this article, we include a baked version and instructions on how to cook them in an air fryer.

The filling can vary to your taste. Some fill chile with the ground or shredded pork. Vegans often use tofu.

Here’s a recipe for healthy Chile Rellenos stuffed with black beans and cheese, roasted instead of fried.

Roasted Chile Rellenos

Ingredients:

4–6 extra-large whole poblano peppers, with stems on.
6 ripe, medium tomatoes
6 whole, big garlic cloves, peeled
1 large onion, chopped
2 small jalapeño peppers, halved
2 tablespoons olive oil
For the filling:
14 oz. can of seasoned black beans, drained, or plain black beans seasoned with a teaspoon each cumin and chili powder
6 oz. grated jack cheese or Mexican queso fresco – or 1 cup herbed tofu ricotta
Seasoning for the sauce:
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon salt
1 tablespoon tomato paste
1/4 cup fresh cilantro leaves, and some more for garnish
1/4–1/2 cup water or broth

Instructions:

• Preheat the oven to 450°F.
• Roast the vegetables: Line a baking pan with baking parchment. Cut the tomatoes in half. Place them on the pan together with the sliced onion, garlic, jalapeños, and whole poblano peppers. Leave a little space between the vegetables, so as not to steam them.
• Drizzle olive oil and sprinkle salt and pepper over the vegetables.
• Place the pan on the middle rack. Cook for 15 minutes.
• When the garlic and the peppers are tender, remove them with tongs to a platter. The garlic may be the first to cook through. Leave the peppers if not done yet, but keep an eye on them and remove them as soon as tender.
• Roast the tomatoes and onions 15-20 minutes longer until cooked through and have released some juice.
• Make the filling: Mix the canned beans with the cheese or herbed tofu ricotta. Mix a little less than half the chopped onion into the filling. Season with salt and pepper.
• When the poblanos are tender, remove the sheet pan from the oven, but leave the oven on. Lower the oven temperature to 425°F.
• Make the sauce: Blend the remaining half onion with the roasted tomatoes, jalapeños, garlic, and juices from the pan, in a food processor or blender.
• Add the cumin, coriander, chili powder, oregano, salt, tomato paste, and fresh cilantro to the blender. Add a little water by tablespoons, blending, until the mix has reached a sauce consistency.
• Stuff the poblanos: Cut a slit in the poblano peppers from stem to end. Rinse them under cold water, gently working the seeds out.
• Pour half the sauce onto a casserole or large cast-iron skillet. Place the poblanos on top of the sauce, slit side up. Stuff the filling into each one. Pour the rest of the sauce over top. Top with shredded cheese, if desired.
• Cover the casserole or skillet with foil. Bake for 20-25 minutes. Remove the foil and bake for 5 more minutes.

Healthy Chile Rellenos

Broiled instead of fried, these Rellenos are filled with turkey, black beans, and jicama, a Mexican root vegetable.
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 stuffed poblanos

Ingredients:

4 poblano chile
For the filling:
2 teaspoons olive oil
8 ounces lean ground turkey breast
½ cup diced white onion
1 teaspoon minced fresh garlic
½ teaspoon cumin
¼ teaspoon chili powder
¼ teaspoon kosher salt
¼ teaspoon black pepper
½ cup diced jicama root
½ cup canned black beans, drained
1 tablespoon seeded and minced jalapeño pepper
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
½ cup sour cream or large-curd cottage cheese
½ cup shredded Monterey Jack cheese

Instructions:

• Heat broiler to high, rack 6 inches from element.
• Roast poblanos under the broiler until charred on all sides, about 8 minutes, rotating every few minutes. The poblanos can also be roasted on a grill placed on the stove. Transfer the poblanos to a bowl. Cover with plastic wrap or a recycled plastic bag. Let them steam for 10 minutes.
• Heat the oil in a large skillet over medium heat. Add the turkey, onion, garlic, cumin, chili powder, salt, and black pepper. Cook for 5 minutes or until the turkey is browned.
• Add jicama, black beans, and jalapeño. Cook for another 2 minutes and remove from heat.
• Stir in lime juice, cilantro, and ½ cup sour cream or cottage cheese.
• Peel skin from Chile under running water. Don’t worry if a little skin remains.
• Cut a slit, lengthwise, down one side of each chili. Gently scrape the seeds out.
• Stuff chile with turkey mixture. Top with cheese and broil until the cheese is bubbly and starting to brown, 1–2 minutes.

You May Also Like: Zero Point Simple Turkey Chili Recipe

Healthy Vegan Chile Relleno

This light and healthy Chile Relleno recipe include nutritious beans and quinoa.
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 4 servings
Calories: 239kcal

Ingredients:

Roasted vegetables:

4 whole poblano peppers with stems on (about 1 pound)
5 Roma tomatoes, halved
1 serrano pepper, halved and seeded
1/2 white onion, thinly sliced
1 small garlic bulb, bottom trimmed off, or 1/2 large bulb

Quinoa and Spinach Filling:

1 15-ounce can black beans, or 1 1/2 cups cooked dried beans
4 packed cups spinach leaves, chopped
1 cup cooked quinoa
1/2 cup corn kernels
1 teaspoon taco seasoning (recipe for home-made taco seasoning below)
2 tablespoons tomato paste
1/4 cup fresh cilantro leaves
Sea salt and freshly ground black pepper to taste

Instructions:

• Preheat the oven to 450°F. Line a baking pan with parchment paper. You may need 2 pans.
• Place the whole poblano peppers and the onions slices on the pan. Add the tomatoes, serrano pepper and garlic bulb to the pan, cut side down.
• Roast for 25-30 minutes, scooping the peppers and onions over halfway through cooking. Roast until the peppers are blistered on both sides and the vegetables are tender.
• Make the filling: Cook the spinach in a large skillet or pot. Drain the liquid, but reserve it to add back in by tablespoons, if needed. Add the cooked quinoa, black beans, corn, and taco seasoning to the spinach.
• Cook a few minutes longer to blend the flavors. Add a little spinach cooking water if needed to prevent sticking, but keep the mixture just moist, not wet. Season with salt and black pepper, to taste.
• Remove the roasted vegetables from the oven. Reduce the oven heat to 400°F. Let the vegetables cool for 10 minutes.
• Make the sauce: Put the tomatoes, onions, and serrano pepper in a blender. Put the garlic cloves on a cutting board and squeeze the flesh out, from the pointed end. Scrape it into the blender.
• Add the tomato paste and cilantro to the blender. Blend on low, gradually increasing to high speed. Add salt to taste.
• Choose a baking dish just big enough to contain the peppers. Pour the sauce into the bottom of it.
• Place the poblano peppers on the cutting board. Carefully slice one side of each pepper down the center lengthwise, making sure not to slice the other side. With a spoon, scoop out the seeds and membranes from the peppers.
• Fill each pepper with 1/4 of the filling. Put them into the baking dish, cut side up.
• Cover with foil. Bake for 20-25 minutes at 400°F, until the filling is hot and the sauce is bubbling.
• Home-made taco seasoning: Mix 1/2 teaspoon chili powder, 1/4 teaspoon ground cumin, 1/8 teaspoon oregano, 1/8 teaspoon onion powder, 1 pinch of cayenne, garlic powder, and salt.

Chicken Chile Rellenos

This is a lean and heart-healthy Chili Rellenos recipe that’s bursting with Mexican flavors.
Yield: 4 servings

Ingredients:

1 lb. boneless, skin-free chicken breast
1 tablespoon rice wine vinegar
1/2 cup low-sodium chicken broth
1 bunch fresh cilantro leaves, leaves chopped and stems reserved
1 chipotle pepper in adobo sauce
1 teaspoon olive oil
1 large onion, diced
4 medium poblano peppers
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup reduced-fat cheddar cheese, shredded
1/2 cup cornmeal
1/4 teaspoon garlic powder
1/2 teaspoon chili powder

Instructions:

• In a small bowl, combine broth, vinegar, olive oil, and cilantro stems.
• Place chicken breast in an even layer in a medium baking dish. Pour broth mixture over chicken, cover, and bake for about 25 minutes, until fully cooked. Remove chicken from dish to a platter. Discard the cilantro stems. Place the chicken in the refrigerator.
• Remove the chipotle from the adobo sauce. Wearing gloves, cut it in half and mince the half. Keep the other half for another time.
• Heat the oil over medium heat. Add the onion and chipotle pepper. Cook for about 5 minutes. Remove from heat. Chill in the refrigerator.
• Turn the oven on to broil. Broil the poblanos for about 10 minutes, turning them every 2-3 minutes. The skin will begin to char. After the last turn, remove peppers and place them in a bowl. Cover with plastic wrap or a recycled plastic bag. Set aside to cool.
• When peppers are cool, peel gently. Slice each pepper on one side lengthwise. Remove the seeds and membranes.
• Preheat the oven to 350°F.
• Shred the chicken with 2 forks. In a large bowl, combine onion mixture, chopped cilantro, cumin, salt, and shredded cheese. Form the mixture into 4 rolls and place them inside the peppers. Close the peppers.
• Mix the cornmeal, garlic, and chili powder.
• Sprinkle about 1 tablespoon of cornmeal mixture on top of each stuffed pepper. Place the peppers on a greased baking sheet.
• Bake for 15 – 20 minutes. Serve warm with 2 tablespoons Relleno sauce

Read Related Topic: Slow Cooker Chili Cheese Dip Recipe

Chile Relleno Sauce

Combine a can of diced tomatoes with half a chopped green pepper, half a chopped onion, 1-2 cloves garlic, plus chili powder, cumin, brown sugar and salt and pepper to taste. Bring to a boil and simmer for 10 minutes, then cool and blend in a food processor or blender.

How to make Chile Rellenos in an air fryer

These are basic instructions for making 4 Chili Rellenos in an air fryer, with approximate ingredients. For a more exact recipe, choose one of the recipes above.

For the peppers:

• Place peppers in the air fryer basket. Set the air fryer to 400°F for 10 minutes, turning peppers halfway through cook time.
• Remove the charred peppers from the air fryer and cover with plastic wrap or a recycled plastic bag. Allow to steam for 10 minutes. Peel the skin off gently. It helps to do this under running water.
• In a medium bowl combine corn, scallion, cilantro, salt, black pepper, and grated cheese; set aside.
• Make the sauce: Heat the oil in a large skillet over medium-high heat. Cook onion in the oil for 5 minutes or until wilted.
• Add garlic; cook for 30 seconds. Stir in tomato paste, chile powder, oregano, and cumin, and salt. Cook and stir for 1 minute. Whisk in chicken stock, and lemon juice. Bring to a simmer, stirring occasionally. Cool slightly, then blend.
• Cut a slit down the center of each poblano pepper, starting at the stem and continuing to the tip. Scrape the seeds out with a spoon. Be careful not to pierce the bottom of the pepper.
• Stuff each chile with a quarter of the corn and cheese mixture, and 1 tablespoon of the sauce.
• Place stuffed peppers in a 6-inch heat-proof pan and place the pan in the air fryer basket. Set the air fryer to 400°F for 10 minutes or until the cheese has melted.

Can I swap another pepper for poblanos?

Anaheim peppers work well in place of poblanos, being similar in shape and easy to stuff. They’re a bit spicier, though.
If you don’t like heat, cook bell peppers instead of poblanos. They’re tasty, but they won’t have that authentic, hot, Mexican flavor.
If you can’t get enough chili heat, mix diced jalapeños into the filling.

What’s the traditional cheese for Chile Rellenos?

Traditionally, it’s a mix of Asiago and Monterrey Jack cheeses. But there’s no harm in using only one, or the other cheeses suggested above. If spicy heat really isn’t your style, use mozzarella.

Accompany your Chile Rellenos with a platter of sliced avocados and tomatoes, or a fresh, leafy salad, sour cream, salsa, or lime wedges to squeeze over the hot dish. Coleslaw is also excellent as a side dish. For an entire, satisfying meal, cook up some quinoa to serve with the chile.

How long do Chile Rellenos last in the refrigerator?

Refrigerate the dish within two hours of cooking, in airtight containers. The chile should last 3-5 days chilled.

How long can Chile Rellenos be left at room temperature?

Do not eat the peppers if left out for more than two hours. Refrigerate them as soon as they cool down or are just barely warm; that’s your best guarantee of safety when you’re not going to serve them right away. And don’t worry, Chile Rellenos reheat beautifully in the microwave, on the stovetop, or in the oven at medium heat. Just cover them and keep your eye on them, to prevent the sauce from drying out.

Freezing Chile Rellenos

You can safely freeze the cooked stuffed poblanos. Store them in airtight containers or heavy-duty Ziploc freezer bags. They will last frozen up to a year. It’s worth making a big batch, to have some on hand when the craving hits.

The safest way to thaw them out is to let them sit in the refrigerator for a day. Cooked peppers that have been thawed in the refrigerator can be kept for an additional 3 to 4 days before reheating. If you thaw them out in the microwave, don’t plan on leftovers, but eat them right away.

How to tell if the Chile Rellenos are still good?

Don’t taste any suspicious-looking stuffed Chile (or any other food). Inspect them closely and smell them. Throw out anything that looks or smells off.