Spicy Low Carb Beef Enchilada Chiles Rellenos

Name: Spicy Low Carb Beef Enchilada Chiles Rellenos
Prep time: 15M
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 4 fresh poblano peppers FNDDS; 1 raw ground beef, 15% fat USDA; 0.5 fresh yellow onion, chopped USDA; 1 fresh garlic FNDDS; 1 dried oregano, leaves USDA; 1 black pepper, ground USDA; 0.5 table salt USDA; 0.5 ground cumin, 036800328228, organic Red Monkey; 1 fresh tomatoes USDA; 1 canned mild enchilada sauce Rosarita; 4 monterey jack cheese FNDDS; 1 fresh jalapeno peppers USDA; 0.25 fresh cilantro FNDDS; 0.5 fresh lime FNDDS; 4 sour cream FNDDS

7.9g
Net Atkins Count ^TM

Prep Time: 15 Minutes
Style:Mexican
Cook Time: 50 Minutes
Phase: Phase 2
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

29.4g

Protein

27.8g

Fat

3.4g

Fiber

412.7cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

4 ea fresh poblano peppers FNDDS
1 lb raw ground beef, 15% fat USDA
0 1/2 cup fresh yellow onion, chopped USDA
1 tsp fresh garlic FNDDS
1 tsp dried oregano, leaves USDA
1 tsp black pepper, ground USDA
0 1/2 tsp table salt USDA
0 1/2 tsp ground cumin, 036800328228, organic Red Monkey
1 small fresh tomatoes USDA
1 cup canned mild enchilada sauce Rosarita
4 oz monterey jack cheese FNDDS
1 ea fresh jalapeno peppers USDA
0 1/4 cup fresh cilantro FNDDS
0 1/2 ea fresh lime FNDDS
4 tsp 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.

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.