Marilyn’s – Chile Rellenos Jose

Marilyn's Chile Rellenos - Jose

Serves 16 people, with 4.5 grams carb each

Marilyn’s Chile Rellenos were part of a pot luck conducted by the Boulder Very Low Carb Diabetes Support Group, where we encouraged people to bring “tasting” size portions with no more than 5 grams carb in an actual serving, and smaller samples still for more tastings.  For a meal, you’d probably go for a larger serving. 

INGREDIENTS

• 1 can (26 ounces) whole green chiles or 6-8 whole raw chiles (anaheim or larger)
• 1 lb Monterey Jack Cheese cut in strips about 1” wide, 3” long and 1” thick
• 1/2 lb Cheddar  cheese, grated
• 5 large eggs  23.8g fat, 1.8g carbs, 31.4g protein
• 1 1/4 cups milk  (whole milk)
• 1/4 cup flour / OR for people who are grain intolerant, substitute 1/4 cup powdered milk  (this amount of flour or powdered milk both have about 25 grams carb, so they’re roughly equivalent)
• 1/2 teas salt
• black pepper, red pepper, paprika to taste

INSTRUCTIONS

1. Rinse seeds from chiles with cold water.  Spread chiles in single layer on paper toweling.  Carefully pat chiles with another piece of paper toweling until they are dry.
2. Slip a strip of Monterey Jack cheese into each chile.
3. Using rotary beater, beat eggs, and gradually add flour (or powdered milk), beating until smooth.  Add milk, salt and pepper and beat thoroughly.
4. Arrange half of the stuffed chiles in a well-greased, shallow baking dish (7 x 13)
5. Sprinkle with half the cheddar cheese and paprika.
6. Repeat the layers, ending with a top layer of chiles stuffed with cheese.
7. Carefully pour the egg mixture over all of this.
8. Bake uncovered in a preheated oven at 350 F, about 45 minutes or until knife inserted between chiles in custard comes out clean.

Makes 16 Servings

Calories:  50
Protein:  14 g    25%
Fat:  15 g    66%
Carbs:  4.5 g    9%