It’s what’s for dinner tonight. We just love chiles rellenos, but I don’t like all the fuss of actually stuffing them. So I just make the dish up in a layered casserole that comes out delicious every time! Tastes exactly the same, but it’s much less trouble to put together. This Atkins Induction friendly recipe has over a millions Facebook fans. Primal diners who eat cheese can also enjoy this dish, though it is not suitable for Paleo followers.
3 poblano peppers (mine weighed 2-2.5 oz. each)
12 oz. skinless, boneless chicken breasts, chopped into bite-size pieces
2 T. olive oil
2 oz. onion, sliced
½ tsp. dried guajillo chile, seeded and chopped fine (optional)
¼ tsp. dried ancho chile powder (optional)
¼ tsp. chili powder (use ½ tsp. if guajillo and ancho above are omitted)
¼ tsp. garlic powder
3/4 c. Ro-Tel tomatoes and green chiles, solids only (the mild ones unless you like “hot”)
¼ c. cilantro, chopped
6 oz. Monterrey Jack cheese, grated
DIRECTIONS: Preheat oven to 450º. Roasting your peppers will make them milder and sweeter, so don’t bypass this step. Cut tops off poblano peppers and remove seed cluster. Cut in halves, lay the halves on a non-stick baking sheet and roast in 450º oven for about 15-20 minutes, turning once during roasting. Remove and cool. Lower oven to 350º. Peel tough skin gently off the peppers. While they are roasting, heat oil in non-stick skillet. Saute onion until tender. Add chicken and saute until meat is no longer pink. Add all remaining ingredients except the cheese. Simmer 3-4 minutes for flavors to meld together. Lay the skinned poblano pepper pieces in the bottom of 3 individual casserole dishes (or use one larger casserole dish if you prefer). Top the peppers in each serving dish with 1 spoon of the chicken filling. Spread 1/3 of the cheese over the chicken filling in each dish. Place the remaining chicken filling evenly in the dish(es). Top with the remaining cheese. Pop into a 350º oven for about 20 minutes or until bubbly and the cheese is melted. Serve at once with a nice guacamole salad (and if you are in Pre-Maintenance or Maintenance, this is nice with a ½ c. of heated refried beans).
NUTRITIONAL INFO: Makes 3 servings, each contains:
547 cals, 35g fat, 07.7g carbs, 2.23g fiber, 5.47g NET CARBS, 47.7g protein, 1194 mg sodium