TNT Barbo's Chiles Rellenos
Sept 3, 2007 17:13:46 GMT -8
Post by barbogold on Sept 3, 2007 17:13:46 GMT -8
Low Carb Barbo's Chiles Rellenos
4 Servings
4 *Pasilla chiles, toast outer skin over the burner. Place in seal tight freezer bag
until cool. Peel, gently cut inside open but not quite all the way down, seed them.
Set Aside.
Batter:
3/4 c. Carbalose flour
1/2 tsp. salt or to taste
1 tsp. baking powder
2 egg yolks
1/4 c. cream
1/3 c. low carb milk (more if batter is too thin after adding egg whites)
2 egg whites, stiffly beaten, lightly folded in right before frying time.
I used a Colby/Jack cheese and cut it into sticks to fit inside each chile.
Heat a very large skillet with your prefered cooking oil until hot.
Lay your chiles on a flat platter and cover each one thickly with batter
and lay two into the hot fat on batter side. Now cover the raw side with batter. Cook on medium heat until puffy and brown.
Turn and cook on the other side until done. Remove to platter and continue
with the next two in the same manner. You can keep them in a warm oven.
Note:
You might need a bit more oil for the second set of two.
I make my own tomato sauce and use about 3-4 tbs. on top. Salsa is good
also.
I don't know the carb count so if anyone here can figure it out that would
be nice. We loved these and will make them again and again.
*You can also use fresh Ortega chiles with great results.
4 Servings
4 *Pasilla chiles, toast outer skin over the burner. Place in seal tight freezer bag
until cool. Peel, gently cut inside open but not quite all the way down, seed them.
Set Aside.
Batter:
3/4 c. Carbalose flour
1/2 tsp. salt or to taste
1 tsp. baking powder
2 egg yolks
1/4 c. cream
1/3 c. low carb milk (more if batter is too thin after adding egg whites)
2 egg whites, stiffly beaten, lightly folded in right before frying time.
I used a Colby/Jack cheese and cut it into sticks to fit inside each chile.
Heat a very large skillet with your prefered cooking oil until hot.
Lay your chiles on a flat platter and cover each one thickly with batter
and lay two into the hot fat on batter side. Now cover the raw side with batter. Cook on medium heat until puffy and brown.
Turn and cook on the other side until done. Remove to platter and continue
with the next two in the same manner. You can keep them in a warm oven.
Note:
You might need a bit more oil for the second set of two.
I make my own tomato sauce and use about 3-4 tbs. on top. Salsa is good
also.
I don't know the carb count so if anyone here can figure it out that would
be nice. We loved these and will make them again and again.
*You can also use fresh Ortega chiles with great results.