Reduced-Fat Baked Chiles Rellenos with Cheese and Mushrooms

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   1.

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   First, char the skin on the peppers.

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   The easiest way to do this is to use your broiler.

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   Place the peppers under the broiler.

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   Youll start to hear the skin blistering.

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   After 5 minutes, check on the peppers.

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   The skin on the peppers should be puffy and blistering, light brown to dark brown.

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   But the skin should not be black!

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   Flip the peppers and char the skin on the other side.

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    Remove after another 5 minutes or so.

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    2.

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    Place the peppers in a sealed plastic bag for 5 minutes.

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    This steams the peppers and loosens the skin.

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    I make these chiles rellenos so often that I keep a Ziploc bag just for that use.

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    3.

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    While the peppers are steaming, preheat the oven to 350 F. Roast the mushrooms in a baking tray for 5 minutes or until just tender.

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    Im so lazy that Ill reuse this baking tray for the chiles rellenos.

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    4.

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    Open the bag and let the peppers cool slightly.

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    Once cool, start peeling off the skin.

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    You just need to find a good spot to pinch and a big chunk of skin usually comes off.

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    5.

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    With a knife, slice open the peppers along one of the flat sides.

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    Scrape out the seeds and membranes.

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    Remove the seeds unless you like them super spicy.

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    Seeds equalsspiciness.

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    6.

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    Stuff each pepper with 1 ounce of cheese and a good helping of mushrooms.

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    7.

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    Place the chiles rellenos on a baking tray and bake for 30 minutes at 350 F.

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    WW Points+: 6 per serving

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    Calories 268, Carbs 10, Fat 18, Protein 18g

* Per serving · 4 servings · Values may vary.