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Baked Chili Relleno




Source of Recipe


Eating Low With Amy - link below includes video


Recipe Introduction


Level 1 ~ Pro/Fat and Veggie . . I made this last night for my husband because Chile Rellenos is probably his favorite Mexican dish. He just loved this. I have altered the recipe a bit to suit our taste. You can see the original recipe on her site.

Amy's intro: I love Mexican food but it's hard to find low carb friendly dishes. This one is really easy and you can use whatever fillings you like!



Recipe Link: http://eatinglow.com/ep48chilerellenos.htm

List of Ingredients




4 poblano peppers
2 chicken breasts
8 tablespoons salsa
8 tablespoons shredded cheese (I used mexican blend)

sour cream, guacamole (level 2), or other garnishes as desired

Recipe



Boil water in a pot and add chicken breasts. I seasoned the water with some chili powder, cumin, salt and pepper. Simmer for 20 minutes or until chicken is done.

While chicken is cooking, put peppers on a baking sheet and broil for 5-10 minutes until the skin is blistered. Turn peppers to broil all sides. Take peppers out of oven, put on a plate, and cover with tinfoil or put them in a paper bag for about 10 minutes.

Shred the chicken with two forks. Using latex gloves (or other hand protection as desired), peel the skin off the peppers. The skin should peel right off. If some is left on, it's ok.

Preheat oven to 350 degrees. Carefully make a slit in each pepper and scrape out the seed pod and any seeds. Rinse briefly with water if necessary. Lay each pepper on a baking sheet. Add shredded chicken to cover half of the pepper, cheese, and 2 TB of salsa onto each pepper. Roll up the pepper with the seam side down. Bake for 10 minutes until the cheese is melted. Serve with your choice of garnishes.

Deb's Notes: The most time consuming part of this recipe is broiling the peppers. It's nice to watch her video for this as I had never done it before. Next time I will not rinse them, but simply remove all seeds by hand. I did not wear gloves, but that's certainly an option.

I slit open each pepper and filled half and then simply folded the other half up and over the top - I did not roll them. They were just fine this way and the less I handled the peppers, the better they stayed intact.

I found 2 chicken breasts plenty to stuff 4 peppers. My husband just loved these and declared them a keeper. Enjoy! *Ü*