University of Illinois Extension
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Quick Chili Rellenos
Total : 25 min


  • 1 4-ounce can diced chilies, drained
  • 1/2 can flaky biscuits (4 biscuits)
  • 1 3-ounce can tuna in water.
  • 2 eggs, separated
  • 4 tablespoon shredded cheddar cheese
  • 4 tablespoons salsa
  • nonstick cooking spray


  1. Heat oven to 375°F. Spray baking shet with nonstick spray.
  2. Separate 4 biscuits from package. Press or roll into a 5-inch diameter circle.
  3. Place 1/4 of drained chilies, 1/4 of drained tuna, and 1 tablespoon shredded cheese in center.
  4. Fold dough over, pinching to seal. Place seam-side down on baking sheet.
  5. Bake for 13 minutes or until golden brown.
  6. While rolls are baking, beat egg whites until stiff. Just before rolls come out of the oven, fold in egg yolks.
  7. Spoon egg mixture over rolls, covering them completely.
  8. Bake an additional 7 to 8 minutes until egg mixture is lightly browned.
  9. Serve with the salsa as topping.
Exchange: 1 very lean meat, 1 starch, 1 fat
Carbohydrate Units: 1
Nutrition Facts
Servings per Recipe:
1 relleno per servings, makes 4 servings
 Amount Per Serving
 Calories 150      Calories from Fat 50
% Daily Value 
9% Total Fat 6g
42% Cholesterol   125mg
20% Sodium   480mg
4% Total Carbohydrate   12g
0%   Dietary Fiber   0g
0%   Sugars   0g
24% Protein   12g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: