Low-Fat Chili Relleno Casserole Recipe

This low-fat chili relleno casserole delivers bold, cheesy, south-of-the-border flavor with just 5 grams of fat per serving. Inspired by the classic Mexican dish, it layers roasted green chiles, egg whites, and reduced-fat cheese in a fluffy, savory bake. There’s no deep frying or heavy cream here—just light ingredients coming together in a spicy, satisfying casserole that works for breakfast, brunch, or a meatless dinner.

About This Recipe

This casserole is all about texture and flavor: soft, roasted green chiles layered with melty cheese and baked into a light, almost soufflé-like base. The egg whites keep it airy, the yogurt adds creaminess, and the chiles give just the right amount of heat. Every bite is zesty and comforting with none of the usual greasiness.

It’s a one-dish wonder that’s great for meal prep or serving a crowd. You can assemble it ahead of time and bake it when you’re ready—easy, healthy, and packed with flavor.

Why This Recipe Belongs in Your Diet

By replacing whole eggs with egg whites and using Greek yogurt instead of heavy dairy, this recipe cuts fat while boosting protein. Roasted green chiles add flavor without calories, making this a low-fat, low-carb option that keeps you full and on track.

What You’ll Need (Ingredients)

We’re leaning into smart swaps and bold flavors to create this lightened-up, Tex-Mex-inspired favorite.

• Roasted Green Chiles (2 cans, 4 oz each, whole): These are the star—mild, smoky, and flavorful.
• Egg Whites (1½ cups, about 10 egg whites): Keep the dish fluffy and high-protein with minimal fat.
• Plain Nonfat Greek Yogurt (½ cup): Adds creaminess and a little tang to the egg base.
• Reduced-Fat Shredded Monterey Jack Cheese (1 cup): Melts beautifully with classic chili relleno flavor.
• Garlic Powder (½ teaspoon): Enhances the flavor of the eggs.
• Cumin (½ teaspoon): Adds warm, earthy depth.
• Salt (½ teaspoon): Brings all the flavors together.
• Black Pepper (¼ teaspoon): Just a touch of spice.
• Olive Oil Spray (a light mist): Prevents sticking and helps with browning.

How to Make Low-Fat Chile Relleno Casserole

1. Preheat oven to 375°F and lightly spray an 8×8-inch baking dish.
2. Drain and pat dry the green chiles, then lay half in the bottom of the dish.
3. In a bowl, whisk together the egg whites, Greek yogurt, garlic powder, cumin, salt, and pepper until smooth.
4. Sprinkle half the cheese over the chiles in the dish.
5. Layer the remaining chiles over the cheese.
6. Pour the egg mixture evenly over everything.
7. Top with the remaining cheese and mist lightly with olive oil spray.
8. Bake for 35–40 minutes, or until puffed and golden around the edges.
9. Let rest for 10 minutes before slicing and serving.

Recipe Tips and Variations

• Add chopped scallions or cilantro for a fresh pop.
• Want extra heat? Use hot green chiles or add a dash of hot sauce to the egg mix.
• Make it a meal: serve with black beans or a side salad.
• You can sub part-skim mozzarella if Monterey Jack isn’t available.

How to Store Leftovers

Refrigerate leftovers in an airtight container for up to 4 days. This casserole also freezes well—just cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the microwave or oven until hot.

Nutrition Facts

• Serving Size: 1 square (about 1/6 of casserole)
• Calories: 165 kcal
• Fat: 5 g
• Carbohydrates: 4 g
• Protein: 20 g
• Sodium: 430 mg

Try More Recipes:

• Low-Fat Chicken Vegetable Casserole Recipe
• Low-Fat Chicken Spaghetti Casserole Recipe
• Low-Fat Chicken Rice Casserole Recipe