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Low Carb Chile Rellenos
Low Carb Chiles Rellenos - Eating Low With Amy
1 lb chicken breasts
8 TB shredded cheese (I used mexican blend)
4 poblano peppers
4 TB salsa
sour cream, guacamole, or other garnishes as desired
Boil water in a pot and add chicken breasts. Simmer for 20 minutes or until chicken is done. While chicken is cooking, put peppers on a baking sheet and broil for 5-10 minutes until the skin is blistered. Take peppers out of oven, put on a plate, and cover with tinfoil or put them in a paper bag for a few minutes. Shred the chicken with two forks. Using latex gloves (or other hand protection as desired), peel the skin off the peppers. The skin should peel right off. If some is left on, it's ok.
Preheat oven to 350 degrees. Carefully make a slit in each pepper and scrape out the seed pod and any seeds. Rinse briefly with water if necessary. Lay each pepper on a baking sheet. Add 4 oz of chicken (a handful), 2 TB of cheese, and 1 TB of salsa onto each pepper. Roll up the pepper with the seam side down. Bake for 10 minutes until the cheese is melted. Serve with your choice of garnishes.
Servings: 4. Preparation time: 20 minutes. Cooking time: 10 minutes
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