Spicy Low Carb Beef Enchilada Chiles Rellenos
7.9g
Net Carbs
29.4g
Protein
27.8g
Fat
3.4g
Fiber
412
Calories
Cooking tip: Roasting chiles deepens the flavor, adding a smokey note from the char that defines many dishes. You can roast chiles in the oven as described in this recipe, or over a grill. For grilling, place the peppers over medium flame for about 5 minutes per side, or until they are nicely charred. Remove the chiles and allow them to sit in a covered bowl to finish cooking in their own steam for 15 minutes before removing the skins.
Ingredients:
- 1 pound raw ground beef, 15% fat USDA
- 1 teaspoon black pepper, ground USDA
- 1 teaspoon fresh garlic FNDDS
- 1/2 cup fresh yellow onion, chopped USDA
- 4 eas fresh poblano peppers FNDDS
- 1 teaspoon dried oregano, leaves USDA
- 1/2 teaspoon table salt USDA
- 1/2 teaspoon ground cumin, 036800328228, organic Red Monkey
- 1 cup canned mild enchilada sauce Rosarita
- 1 small fresh tomatoes USDA
- 1 ea fresh jalapeno peppers USDA
- 4 ounces monterey jack cheese FNDDS
- 1/4 cup fresh cilantro FNDDS
- 1/2 ea fresh lime FNDDS
- 4 teaspoons sour cream FNDDS
Directions:
- Heat oven to 400°F. Spray baking sheet lightly with canola oil.
- Place whole peppers on the prepared baking sheet and roast for 20-25 minutes, turning at least a few times, until peppers are evenly charred. Remove from oven, place in a plastic wrap covered bowl, and set aside to cool. Reduce oven to 350°F.
- While the peppers are roasting, warm a large skillet over medium heat. Add the ground beef and brown, stirring and breaking up, until mostly cooked, about 7 minutes. Scrape beef to the edges of the pan and add chopped onions, sautéing until beginning to become translucent, about 3 minutes. Add garlic, dried oregano, pepper, cumin, and salt, stirring until fragrant, about 30 seconds. Add diced tomatoes and ¼ cup enchilada sauce, mixing until evenly combined. Reduce heat to low and simmer to allow flavors to combine, about 2 minutes.
- Into a large oven safe skillet or 13-inch by 9-inch baking dish, layer remaining enchilada sauce. Remove the skins from the roasted peppers, and place in the casserole. Cut a slit down the middle of each chili, being careful not to cut all the way through. Use a spoon to remove seeds if desired (leave them in if you prefer more spice). Layer ½ ounce Monterey jack cheese (shredded or sliced) along the inside of each chili, topped with ¼ of the beef mixture (roughly a rounded ½ cup), and finish each with another ½ ounce cheese. Place in the 350°F oven and bake until cheese is melted, and sauce is bubbling, about 15 minutes.
- Garnish with sliced jalapeno, chopped cilantro, sour cream (1 teaspoon on each), and with a lime wedge, and serve each with about 3 tablespoons enchilada sauce. One serving is one stuffed chili as described.
