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Just found this one, haven't tried it. When I make Rellenos I like to stuff the cheese inside the chili w/ sauted onions. I also think I'd whip some heavy cream in w/ the eggs and almond flour. I'd do them tomorrow w/ pork if I could find the can of whole green chilies here in Delaware!!!
A delicious low carb version of Chili Rellenos.
INGREDIENTS:
27 oz. Whole Canned Green Chilis
22 oz. Cheddar Cheese
6 eggs
1/4 cup almond flour (ground blanched almonds)
1/2 tsp. salt
PREPARATION:
Grease or spray flat baking dish. Blend eggs, almond flour, pinch of salt. Pour 1/2 of mixture into bottom of dish. Place a layer of chilis on bottom of dish. Layer 3/4 of the cheese on top of the chilis. Add rest of chilis and cover with the rest of the egg mixture. Sprinkle remaining cheese on top. Bake at 375 degrees for about 30 minutes.
Melissa
A delicious low carb version of Chili Rellenos.
INGREDIENTS:
27 oz. Whole Canned Green Chilis
22 oz. Cheddar Cheese
6 eggs
1/4 cup almond flour (ground blanched almonds)
1/2 tsp. salt
PREPARATION:
Grease or spray flat baking dish. Blend eggs, almond flour, pinch of salt. Pour 1/2 of mixture into bottom of dish. Place a layer of chilis on bottom of dish. Layer 3/4 of the cheese on top of the chilis. Add rest of chilis and cover with the rest of the egg mixture. Sprinkle remaining cheese on top. Bake at 375 degrees for about 30 minutes.
Melissa