Low Carb Chile Rellenos, Flourless
Ready In: 55 mins
Serves: 8
Ingredients
- 8 anaheim chilies, fresh
- 8 ounces monterey jack pepper cheese
- 3 eggs
- 1 cup heavy cream
- 1⁄2 teaspoon salt
- 4 ounces sharp cheddar cheese, shredded
Directions
- Steam the chili pepper for about 10 minutes until they have softened. You can also choose to char them instead. Let them cool.
- Slice each pepper lengthwise, removing the stem. Cut the pepperjack cheese into 8 equal chunks and then stuff a chunk into each pepper. (I cut them to make them fit lengthwise.) Place in a greased casserole. I use a small lasagna pan.
- Beat the eggs, cream and salt until blended, then pour over the peppers.
- Top with the cheddar cheese.
- Bake at 350 for 35 minutes. Let stand 10 minutes before eating.
- Can be frozen.
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