Type 2 Diabetic Chile Rellenos
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Ingredients
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.
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.
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
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 203 kcal |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Cholesterol | 52 mg |
| Sodium | 202 mg |
| Total Carbohydrate | 14 g |
| Dietary Fiber | 3 g |
| Total Sugars | 3 g |
| Added Sugars | 0 g |
| Protein | 24 g |
| Vitamin D | 0 IU |
| Calcium | 107 mg |
| Iron | 2 mg |
| Potassium | 434 mg |
DISCLAIMER: Nutritional facts are AI-generated and are not guaranteed to be accurate.
Type-2 Diabetic Friendly Explanation
The Chile Rellenos recipe focuses on whole foods low in fat, high in fiber and protein, and having a low Glycemic Index (GI) to maintain steady blood glucose levels. Roasted poblano has a low GI of 19, while quinoa has a moderate GI of 53. The chicken and cheese provide a rich source of lean protein while keeping the carbohydrate content low. Each serving size contains only 14g of net carbs and provides 3g of fiber. The dish is also nutrient-dense, containing a good source of vitamins and minerals, especially Iron and Potassium, essential for the Type 2 diabetic diet.
