Low carb low cal Chile relleno
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
4 serving Chicken Marketplace Lemon Pepper Rotisserie Chicken (3oz) 3 oz Cheese--Philadelphia Cream Cheese 1/3 less fat 2 pablano pepper wholeSmall can of diced chili’s 1 tbsp Paprika 2 tsp Garlic powder 1 tsp Cumin seed 1 cup cheese, Kraft 2% milk, Sharp Cheddar Cheese
1. Split pablanos and remove seeds
2. Boil until crisp but softened. About 3-4 minutes
3. Shred chicken and mix with softened cream cheese, half canned chili’s, green onion and spices
4. Stuff chicken mixture into peppers
5. Mix egg beaters with remaining pepper
6. Dip in egg beaters and cornstarch and place in greased pan
7. Pour remainder of egg mixture on top
8. Bake at 425 until egg is done
9. Add cheese on top and melt
Serving Size: 1 pepper
Number of Servings: 1
Recipe submitted by SparkPeople user EASTLAND1.
2. Boil until crisp but softened. About 3-4 minutes
3. Shred chicken and mix with softened cream cheese, half canned chili’s, green onion and spices
4. Stuff chicken mixture into peppers
5. Mix egg beaters with remaining pepper
6. Dip in egg beaters and cornstarch and place in greased pan
7. Pour remainder of egg mixture on top
8. Bake at 425 until egg is done
9. Add cheese on top and melt
Serving Size: 1 pepper
Number of Servings: 1
Recipe submitted by SparkPeople user EASTLAND1.
Nutritional Info Amount Per Serving
- Calories: 1,345.4
- Total Fat: 91.4 g
- Cholesterol: 400.0 mg
- Sodium: 3,127.3 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 8.4 g
- Protein: 114.3 g
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