Low Carb Chile Rellenos Flourless Food

LOW CARB CHILI RELLENOS, GLUTEN FREE & THM

Steps:

• To prepare your poblano pepper the first step is to place them on a baking sheet and broil them on high until the skins begin to get nice and charred. The skins will blister and become black.
• It is important to flip them over carefully to do the same to the opposite side.
• Once the peppers are blackened on both sides place them in a big bowl and cover it with a plate or lid.
• Let the peppers sit and steam for about 10 minutes. This will help the skins peel more easily.
• After the ten minutes take peppers out and gently remove the black skins from both sides of the peppers.
• Next, make a cut into one side of the pepper but be careful not to cut through both sides. This cut is for removing the seeds if you want and for stuffing the cheese into.
• Once you have all your peppers cleaned out, you can begin carefully stuffing your cheese into your openings in your peppers. Stuff the peppers generously but not too much or they will not close around the cheese.
• Then once all the peppers are stuffed, prepare your batter by separating 4 room temperature eggs and add the egg whites to a mixing bowl.
• Beat the egg whites until they reach stiff peaks. When they are stiff lower the mixer speed to the lowest setting and add in the egg yolks and a pinch or two of salt. Mix well.
• At this point add in the oat fiber to the egg mixture and combine well.
• Now you are ready to prepare your skillet and oil for cooking. So add about 1/2 inch of oil to a frying pan and heat the oil on medium-high. It needs to be really hot before you add your peppers. Tip: You can test your oil by dropping a small amount of the batter into the oil and if it starts cooking immediately then it is ready to go.
• When you are ready to fry, carefully pick up your stuffed poblano and dip it into the egg batter and cover completely.
• Carefully place the battered pepper into the hot oil and cook the chili until it is nice and brown on once side then slowly turn it over to cook on the other side.
• After the pepper has browned on both sides remove the cooked pepper from the oil, drain well on a paper towel. Continue this process until all peppers are cooked.
• If you are cooking several before serving, I recommend placing the cooked peppers on a baking sheet and placing them in the oven at 200 degrees until you are ready to serve.

LOW CARB CHILE RELLENO CASSEROLE

Steps:

• Grease an 8x8" baking pan.
• Slice each chile along one long side and open flat.
• Arrange half of the chiles in the bottom of the baking pan, skin side down, in a single layer.
• Top with the pepper-jack cheese.
• Arrange the remaining chiles over the cheese, skin side up.
• Beat the eggs, cream and salt well.
• Pour evenly over the chiles.
• Top with the cheddar cheese.
• Bake at 350º for 35 minutes, until golden brown.
• Let stand 10 minutes before cutting.

LOW CARB CHILE RELLENOS, FLOURLESS

Steps:

• 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.

LOW CARB CHILI RELLANO

Steps:

• Roasted Poblano Peppers Preparation:.
• Broil poblano peppers on high for 8 minutes on each side (Peppers can also be roasted in a deep fryer in 350 degree oil for 3-5 minutes or over an open flame.) Remove peppers from oil and place in bowl. Cover with plastic wrap and let sit 10 minutes. Peel pepper skin from pepper meat taking care not to remove pepper stem or rip pepper. Slice pepper vertically and remove seeds and veins. Pat with paper towel and stuff with 1-2 oz. of cheddar cheese (depending on size of pepper.) Place stuffed peppers on plate and put in freezer for one hour.
• Remove peppers from freezer. Batter each pepper and gently place in fryer. Fry until golden brown. Tip: Hold pepper with tongs 10 seconds before dropping in oil. It is better to undercook than overcook stuffed peppers. If they are still cold inside, place in 350-degree oven for 7 - 10 minutes. Serve on plate with 2 tablespoons Tomatillo Salsa and 1 tablespoon sour cream.
• Batter Preparation: to coat 10 chilies.
• Make batter by beating 6 eggs with 2/3 cup soy flour until well blended with no lumps.

LOW CARB CHILE RELLENOS

Steps:

• Mix all ingredients except chiles.
• Dredge chiles in mixture.
• Fry until golden.