CHILE RELLENO CASSEROLE Recipe

Notes:
Breakfast on the go!

Servings: 6-9

Ingredients:
2 7-ounce cans whole green chiles, drained well *
8 ounces pepper-jack cheese, shredded
3 eggs
3/4 cup heavy cream
1/2 teaspoon salt
4 ounces cheddar cheese, shredded

Directions:
Grease an 8×8" 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.

Makes 6-9 servings
Can be frozen

* You can also use your own home-roasted green chiles. Click here to find out how to roast them. You'll need about 8-10 Anaheim or New Mexico chiles depending on the size.

Per 1/6 Recipe: 292 Calories; 25g Fat; 13g Protein; 3g Carbohydrate; 0g Dietary Fiber; 3g Net Carbs
Per 1/8 Recipe: 219 Calories; 19g Fat; 10g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Net Carbs
Per 1/9 Recipe: 195 Calories; 17g Fat; 9g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Net Carbs

Submitted by:
Dr Marc

 

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Tags: Breakfast, Low carb

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This entry was posted on Friday, December 19th, 2008 at 12:26 pm and is filed under Atkins diet recipes, Healthy Diet recipes, Low Carb Diet Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.