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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 270.3
  • Total Fat: 15.7 g
  • Cholesterol: 81.6 mg
  • Sodium: 241.3 mg
  • Total Carbs: 10.2 g
  • Dietary Fiber: 1.5 g
  • Protein: 22.1 g

View full nutritional breakdown of Chili Relleno Casserole - Gluten Free calories by ingredient
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Chili Relleno Casserole - Gluten Free



Introduction

This is my version of a gluten free Chili Relleno Casserole. It is also good for those who are sensitive to tomatoes. It is high protein as well. This is my version of a gluten free Chili Relleno Casserole. It is also good for those who are sensitive to tomatoes. It is high protein as well.
Number of Servings: 8

Ingredients

    1 lb. of lean ground turkey
    16 Poblano peppers - roasted, skined and deseeded
    1 medium onion chopped
    5 cloves of garlic chopped
    4 egg whites
    1 cup of lowfat sour cream
    1/2 pound of asadero or queso cheese shredded or cut into long thin strips

Directions

1 Pepper and some surrounding sauce = 1 serving

Roast peppers if they are not already roasted. Remove skin and seeds carefully, leaving pepper as intact as possible.

In pan, cooked onion, garlic, and turkey until browned. Add spoon fulls of cheese and meat to 8 of the peppers until each is full, but not stuffed (the cheese will expand during cooking) and arrange in a baking dish. In blender, combine egg whites, remaining 8 peppers,sour cream and remaining cheese. Blend until smooth. Layer the sour cream mixture and any remaining meat around the chili's Bake at 375 for 40 minutes or until top is lightly brown and casserole is firm.

Number of Servings: 8

Recipe submitted by SparkPeople user UNEEKNITTER.






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