Tex-Mex Chilies


Tex-Mex Chilies

20 Min

Tex-Mex cuisine is all the rage, and just 'cause you're on a diabetic diet doesn't mean you can't enjoy the south-of-the-border flavor of our lighter version of Tex-Mex Chilies.

What You'll Need

  • 2 poblano chilies, split in half and seeds removed, with stems on, rinsed, drained, and patted dry
  • 1 cup reduced-fat cottage cheese, drained
  • 1/4 cup chopped scallion
  • 1/2 cup reduced-fat shredded Colby-Jack cheese

What to Do

  1. Preheat broiler. Line a baking sheet with aluminum foil.

  2. Place chilies on prepared baking sheet; broil 4 to 5 inches from broiler, turning occasionally, until outer skin loosens. Remove and seal in plastic bag. When cool, carefully peel skin away.

  3. Reduce oven to 350 degrees F. Coat a 9-inch-square baking dish with cooking spray. Arrange chilies in prepared baking dish. Spoon cottage cheese into chilies and sprinkle with scallions and shredded cheese.

  4. Bake 15 to 20 minutes, or until cheese is melted.


Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 95
  • Calories from Fat 33
  • Total Fat 3.7g 6 %
  • Saturated Fat 2.2g 11 %
  • Trans Fat 0.0g 0 %
  • Protein 11g 23 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 12mg 4 %
  • Sodium 327mg 14 %
  • Total Carbohydrates 4.0g 1 %
  • Dietary Fiber 0.7g 3 %
  • Sugars 2.7g 0 %

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