Type 2 Diabetic Chile Rellenos

Description

These delicious chile rellenos are a healthier take on the classic Mexican dish. They are made with low glycemic ingredients and stuffed with a protein-rich filling. The dish is baked instead of fried, which will help reduce the overall caloric content.

Ingredients with GI:

• 4 large poblano peppers (19 GI)
• 1/2 cup of low-fat shredded cheese (0 GI)
• 1/2 cup of cooked quinoa (53 GI)
• 1/2 lb of cooked shredded chicken breast (0 GI)
• 1/4 cup of diced onion (10 GI)
• 1 teaspoon of cumin powder (0 GI)
• Salt and pepper to taste
• Fresh cilantro for garnish (0 GI)

Cooking Instructions

1. Preheat your oven to 375F.
2. Place the peppers on a baking sheet and bake for about 15 minutes or until the skin starts to blister and turn black.
3. Remove peppers from the oven and let them cool. Once cooled, cut a slit lengthwise on the side of each pepper and carefully remove the seeds.
4. In a mixing bowl, combine shredded chicken, quinoa, diced onions, shredded cheese, cumin powder, salt, and pepper.
5. Stuff each pepper with the chicken quinoa mixture and place them on the baking sheet.
6. Bake in the oven for 15-20 minutes or until the cheese is melted and the stuffing is heated through.
7. Remove from the oven and allow them to cool for a couple of minutes.
8. Serve the Chile Rellenos with fresh cilantro garnish.

Flavor Profile

The chile rellenos dish will provide a mildly spicy, smoky flavor with a savory and cheesy filling. The roasted poblanos would have a slightly bitter, earthy taste and complement the mildly sweet quinoa and the juicy shredded chicken breast.

Serving Size

This recipe yields four servings, and each serving contains one stuffed pepper.

Nutritional Facts