Chili Relleno Casserole - Gluten Free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb. of lean ground turkey16 Poblano peppers - roasted, skined and deseeded1 medium onion chopped5 cloves of garlic chopped4 egg whites1 cup of lowfat sour cream1/2 pound of asadero or queso cheese shredded or cut into long thin strips
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.
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.
Nutritional Info 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
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