Low Carb Chili Rellano Recipes

LOW CARB CHILE RELLENO CASSEROLE

Steps:

• Grease an 8x8" baking pan.
• Slice each chile along one long side and open flat.
• Arrange half of the chiles in the bottom of the baking pan, skin side down, in a single layer.
• Top with the pepper-jack cheese.
• Arrange the remaining chiles over the cheese, skin side up.
• Beat the eggs, cream and salt well.
• Pour evenly over the chiles.
• Top with the cheddar cheese.
• Bake at 350º for 35 minutes, until golden brown.
• Let stand 10 minutes before cutting.

LOW CARB CHILI RELLENOS, GLUTEN FREE & THM

Steps:

• To prepare your poblano pepper the first step is to place them on a baking sheet and broil them on high until the skins begin to get nice and charred. The skins will blister and become black.
• It is important to flip them over carefully to do the same to the opposite side.
• Once the peppers are blackened on both sides place them in a big bowl and cover it with a plate or lid.
• Let the peppers sit and steam for about 10 minutes. This will help the skins peel more easily.
• After the ten minutes take peppers out and gently remove the black skins from both sides of the peppers.
• Next, make a cut into one side of the pepper but be careful not to cut through both sides. This cut is for removing the seeds if you want and for stuffing the cheese into.
• Once you have all your peppers cleaned out, you can begin carefully stuffing your cheese into your openings in your peppers. Stuff the peppers generously but not too much or they will not close around the cheese.
• Then once all the peppers are stuffed, prepare your batter by separating 4 room temperature eggs and add the egg whites to a mixing bowl.
• Beat the egg whites until they reach stiff peaks. When they are stiff lower the mixer speed to the lowest setting and add in the egg yolks and a pinch or two of salt. Mix well.
• At this point add in the oat fiber to the egg mixture and combine well.
• Now you are ready to prepare your skillet and oil for cooking. So add about 1/2 inch of oil to a frying pan and heat the oil on medium-high. It needs to be really hot before you add your peppers. Tip: You can test your oil by dropping a small amount of the batter into the oil and if it starts cooking immediately then it is ready to go.
• When you are ready to fry, carefully pick up your stuffed poblano and dip it into the egg batter and cover completely.
• Carefully place the battered pepper into the hot oil and cook the chili until it is nice and brown on once side then slowly turn it over to cook on the other side.
• After the pepper has browned on both sides remove the cooked pepper from the oil, drain well on a paper towel. Continue this process until all peppers are cooked.
• If you are cooking several before serving, I recommend placing the cooked peppers on a baking sheet and placing them in the oven at 200 degrees until you are ready to serve.

EASY LOW CARB CHILE RELLENO CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease an 8x8 baking pan.
• Spread drained chilies to the bottom of the pan.
• In a large bowl add remaining ingredients, except for the shredded cheddar cheese. Mix well and layer over the chili. Top with remaining cheese.
• Bake for 35 minutes, or until egg mixture is set and cheese is lightly golden brown.

LOW CARB CHILE RELLENOS, FLOURLESS

Steps:

• Steam the chili pepper for about 10 minutes until they have softened. You can also choose to char them instead. Let them cool.
• Slice each pepper lengthwise, removing the stem. Cut the pepperjack cheese into 8 equal chunks and then stuff a chunk into each pepper. (I cut them to make them fit lengthwise.) Place in a greased casserole. I use a small lasagna pan.
• Beat the eggs, cream and salt until blended, then pour over the peppers.
• Top with the cheddar cheese.
• Bake at 350 for 35 minutes. Let stand 10 minutes before eating.
• Can be frozen.

SHANNON'S LOWER FAT CHILE RELLENO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pound chicken breasts with a mallet until flat. Cut green chile peppers in half and remove seeds. Place one chile pepper on each chicken breast. Insert a slice of cheese inside each chile pepper. Roll up breasts and secure with toothpicks.
• Dunk each chicken roll in a bowl filled with egg white and water, then roll in cornmeal. Place coated chicken on a lightly greased cookie sheet and bake in the preheated oven for 45 minutes or until tops are lightly browned and cheese is oozing out of the sides. Remove toothpicks and serve.
• To Freeze Ahead: Place each chicken breast roll in a separate resealable plastic bag and put in freezer. To prepare for serving, remove from the freezer and thaw. Preheat oven. Place thawed chicken on a lightly greased cookie sheet and bake in the preheated oven as before.