Ingredientes para Low Carb Chile Rellenos Flourless
- Anaheim Chilies
- Monterey Jack Pepper Cheese
- 4 large eggs
- Heavy Cream
- 1/4 teaspoon salt
- Sharp Cheddar Cheese
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Como fazer Low Carb Chile Rellenos Flourless
- Steam 8 large poblano peppers for 10-12 minutes, or until softened. Alternatively, char the peppers directly over a gas flame or under a broiler, turning frequently, until blackened on all sides.
- Place the peppers in a bowl, cover with plastic wrap, and let cool for 15 minutes.
- Once cool enough to handle, slice each pepper lengthwise and remove the stem and seeds.
- Cut 8 ounces of pepper jack cheese into 8 equal chunks.
- Stuff a chunk of pepper jack cheese into each pepper half.
- Grease a small (approximately 8x8 inch) lasagna pan or casserole dish.
- Arrange the stuffed peppers in the prepared pan.
- In a medium bowl, whisk together 4 large eggs, 1/2 cup heavy cream, and 1/4 teaspoon salt until light and frothy.
- Pour the egg mixture evenly over the peppers.
- Sprinkle 1/2 cup shredded cheddar cheese over the top.
- Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Let stand for 10 minutes before serving. Can be frozen for later enjoyment!
- (Optional) Garnish with fresh cilantro before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
10g
Fat
79g
Carbs
1g