This is a very simple recipe to satisfy the chile rellenos craving if you are doing low carb. Similar recipes on this site use soy flour. This one does not.
Ingredients: [‘anaheim chilies’, ‘monterey jack pepper cheese’, ‘eggs’, ‘heavy cream’, ‘salt’, ‘sharp cheddar cheese’]
Quantity of 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 “]
Number of Servings: 8
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.’]