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.
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.
This recipe yields four servings, and each serving contains one stuffed pepper.
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.
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.
Disclaimer: AI-generated content may contain errors. Verify all information before use, especially cooking times and temperatures for meats and other perishable items.
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