Chile Rellenos, Gluten Free, Low Carb
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 large poblano peppers4 egg whites2 egg yolks1 tablespoon rice flour1/4 teaspoon salt1/2 cup shredded Jack / Colby cheese1/4 cup tomato Sauce1/2 cup fat free sour cream1/8 teaspoon dried, ground chipotle pepper (optional, it's HOT!)Salt and pepper to taste
Roast the poblanos under the broiler until the skin is blistered. Wrap the hot peppers in wet paper towels and allow to cool. This makes it very easy to remove the skin. Use a sharp knife to slice off the top and remove the seeds. Be careful not to tear the peppers. Set aside.
Stir the tomato sauce and sour cream together in a small microwave bowl. Cover and microwave at 10 second intervals until very warm. Stir in the chipotle powder, a little at a time until you get the heat you like. You can substitute chili powder if you prefer it. Add salt and pepper to taste. Cover and reserve.
Prepare the peppers by dividing the cheese into fourths and shaping them like a sausage. Stuff the cheese into the peppers.
Stir the rice flour and salt into the beaten egg yolks. In another bowl, beat the egg whites until stiff. Stir a little egg white into the egg yolk mixture to thin it out a bit then add that to the rest of the egg whites and stir just until blended. It should look like a soft meringue.
Spray the bottom of a ten inch skillet with oil and heat on medium-low. Make two rellenos at a time. Use a large spoon to drop 1/8 of the egg mixture into the skillet in two places (1/8, twice). Spread gently to approximate the shape of the peppers. Cook the egg for a few seconds and then put a pepper on top of the egg mixture and then spread another 1/8 of the egg mixture on top of the peppers. Try to cover all the pepper. Brown the egg on the bottom and then turn and brown the other side. Remove to a plate and keep warm while you're making the other two rellenos.
Serve the rellenos with a dollop of the sauce.
Serves four as a side but two makes a good sized main dish.
Number of Servings: 4
Recipe submitted by SparkPeople user THYMEWARRIOR.
Stir the tomato sauce and sour cream together in a small microwave bowl. Cover and microwave at 10 second intervals until very warm. Stir in the chipotle powder, a little at a time until you get the heat you like. You can substitute chili powder if you prefer it. Add salt and pepper to taste. Cover and reserve.
Prepare the peppers by dividing the cheese into fourths and shaping them like a sausage. Stuff the cheese into the peppers.
Stir the rice flour and salt into the beaten egg yolks. In another bowl, beat the egg whites until stiff. Stir a little egg white into the egg yolk mixture to thin it out a bit then add that to the rest of the egg whites and stir just until blended. It should look like a soft meringue.
Spray the bottom of a ten inch skillet with oil and heat on medium-low. Make two rellenos at a time. Use a large spoon to drop 1/8 of the egg mixture into the skillet in two places (1/8, twice). Spread gently to approximate the shape of the peppers. Cook the egg for a few seconds and then put a pepper on top of the egg mixture and then spread another 1/8 of the egg mixture on top of the peppers. Try to cover all the pepper. Brown the egg on the bottom and then turn and brown the other side. Remove to a plate and keep warm while you're making the other two rellenos.
Serve the rellenos with a dollop of the sauce.
Serves four as a side but two makes a good sized main dish.
Number of Servings: 4
Recipe submitted by SparkPeople user THYMEWARRIOR.
Nutritional Info Amount Per Serving
- Calories: 132.8
- Total Fat: 6.0 g
- Cholesterol: 117.6 mg
- Sodium: 375.3 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 0.2 g
- Protein: 8.6 g
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