A light-and-easy take on a Mexican classic.

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  • Preparation Time

    10 minutes
  • Cooking Time

    30 minutes
  • Difficulty Rating

  • Health Level

  • Serves

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  1. 4 egg whites or 2 whole eggs, preferably organic omega-3 or pastured
  2. 4 oz / 114 g low fat cheddar or queso asadero (white Mexican) cheese, preferably organic pastured
  3. 6 oz / 170 g (about 4 4-in / 10-cm) mild green or red chiles
  4. 1 tsp / 2 g paprika
  5. 1 tsp / 5 ml olive oil
  6. 2 Tbsp / 2 g cilantro/coriander leaves (optional)


  1. Preheat oven to 325°F / 160°C. Brush or mist an 8-inch / 20-cm square pan with olive oil.
  2. Slice open chili peppers length-wise, and and clean out seeds. Grate cheese.
  3. Place pepper halves on bottom of pan.
  4. Sprinkle half the cheese over the peppers.
  5. Beat eggs/whites with paprika until blended, and pour over chili peppers.
  6. Sprinkle remaining cheese over egg mixture.
  7. Bake for 30 minutes, until tender and bubbling.
  8. Garnish with cilantro, if desired.
Serving size: ¼ recipe Exchanges per Serving: 1½ Protein, 1 Veg

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Comments 7

  1. I have just baked the Pumpkin seed bread, using only half the recipe and exchanging the molasses with half the amount of honey and it is delicious.
    The smoothie with the kale and avocado I have liquidised cold and then heated up a little and eaten as a soup for lunch which works just as well as cold for breakfast.
    The curry veg stirfry was much enjoyed by my husband and myself and I am looking forward to try all your wonderfully tasty, but also healthy and filling recipes.Thank you, the trimdown team!!!

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