Friday, September 20, 2013

Low Carb Chile Rellano Casserole

Down 38 Pounds!   I have blended my Medifast diet with a low carb diet with good success.  I am still eating 5 Medifast meals a day, but for my daily meal I eat what ever I want as long as it is low in carbs.  I recently decided to make my favorite Chile Rellano but tweaked it to make it low carb.  Here is the recipe.

Preheat oven to 400

1 Large Can of Whole Ortega Chiles
2 Small 5oz. Cans of Tomato Sauce
2 Lbs. Shredded Jack Cheese
2 Lbs. Shredded Cheddar Cheese
4 Eggs
10 oz. Heavy Cream
1 Tablespoon of Flour
Cayenne Pepper or diced canned Jalapenos (optional to add heat)

Open Ortega chilies and rinse and lay flat on a paper towel
Grease a 9" x 13" pan
Place a layer of chilies on the bottom of the pan. Top with 1/2 of the Cheddar Cheese
Place another layer of chilies and top with the remaining Cheddar Cheese. Sprinkle Cayenne Pepper or diced Jalapenos over the top to get desired heat.

In a blender add Heavy Cream, 4 Eggs and Flour.  Blend till well mixed.  Pour over the chilies and cheese.  Bake at 400 for 30 minutes.

Remove from the oven and add all the jack cheese.  Pour tomato sauce over the cheese. Bank an additional 15 minutes till cheese is bubbly.  Remove from oven and let sit about 10 minutes. Slice and enjoy!