Active Low-Carber Forums
Atkins diet and low carb discussion provided free for information only, not as medical advice.
Home Plans Tips Recipes Tools Stories Studies Products
Active Low-Carber Forums
A sugar-free zone


Welcome to the Active Low-Carber Forums.
Support for Atkins diet, Protein Power, Neanderthin (Paleo Diet), CAD/CALP, Dr. Bernstein Diabetes Solution and any other healthy low-carb diet or plan, all are welcome in our lowcarb community. Forget starvation and fad diets -- join the healthy eating crowd! You may register by clicking here, it's free!

Go Back   Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Kitchen: Low-Carb Recipes > Main dishes
User Name
Password
Register FAQ Members Calendar Mark Forums Read Search Gallery My P.L.A.N. Survey


Reply
 
Thread Tools Display Modes
  #1   ^
Old Wed, Mar-13-13, 19:00
Buttoni's Avatar
Buttoni Buttoni is offline
Patience Personified
Posts: 3,187
 
Plan: Atkins/CNS
Stats: 199/182/150 Female 5'5"
BF:5'5" tall
Progress: 35%
Location: Temple, Texas
Default Chicken Chile Relleno Casserole

This was a real quick dinner I threw together tonight.

Man, how I love Mexican food! And this was REAL filling! 2 hours later and I'm STILL stuffed. Maybe I should declare this makes FOUR servings! LOL I served it with a guacamole salad. If you're in Maintenance, a serving of refried beans would be GREAT with this dish.

I just love chile rellenos, but I don’t like all the fuss of actually stuffing them. So I just make the dish up in a layered casserole. Tastes exactly the same, but it’s much less trouble to put together. My last similar recipe was with beef. This is how I make this dish with chicken. This recipe is Induction friendly and Primal diners who eat cheese can also enjoy this dish. It would not be suitable for Paleo followers.

INGREDIENTS:

3 small 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
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 you can 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 calories
35 g fat
7.70 g carbs, 2.23 g fiber, 5.47 g NET CARBS
47.7 g protein
541 mg potassium
1194 mg sodium
13% RDA Viatmin A, 54% B6, 15% B12, 67% C, 13% E, 12% copper, 22% iron, 12% magnesium, 104% niacin, 37% phosphorous, 15% riboflavin, 11% thiamin and 16% zinc
Reply With Quote
Sponsored Links
  #2   ^
Old Thu, Mar-14-13, 08:59
becky7474's Avatar
becky7474 becky7474 is offline
Looking 4 Onederland
Posts: 1,802
 
Plan: Atkins '72, IF
Stats: 284.5/200/170 Female 5' 5"
BF:Why yes it is! ;)
Progress: 74%
Location: Panama
Default

Looks yummy, thanks.
Reply With Quote
  #3   ^
Old Thu, Mar-14-13, 09:20
Buttoni's Avatar
Buttoni Buttoni is offline
Patience Personified
Posts: 3,187
 
Plan: Atkins/CNS
Stats: 199/182/150 Female 5'5"
BF:5'5" tall
Progress: 35%
Location: Temple, Texas
Default

Not the "prettiest dish" to photograph, but it SURE was tasty!
Reply With Quote
  #4   ^
Old Thu, Mar-14-13, 10:26
kitann kitann is offline
Senior Member
Posts: 218
 
Plan: Atkins
Stats: 210/154/130 Female 63 inches
BF:
Progress: 70%
Location: East Central Kansas
Default

Sounds wonderful! Thanks for the recipe!
Reply With Quote
  #5   ^
Old Thu, Mar-14-13, 10:34
kvcooks's Avatar
kvcooks kvcooks is offline
Senior Member
Posts: 1,831
 
Plan: Atkins
Stats: 180/138/145 Female 5'7"
BF:
Progress: 120%
Location: Chicago
Default

YUM! This is on the menu for this weekend- thanks, Peggy!
Reply With Quote
  #6   ^
Old Thu, Mar-14-13, 15:16
Buttoni's Avatar
Buttoni Buttoni is offline
Patience Personified
Posts: 3,187
 
Plan: Atkins/CNS
Stats: 199/182/150 Female 5'5"
BF:5'5" tall
Progress: 35%
Location: Temple, Texas
Default

Hope you like it! We sure did!
Reply With Quote
  #7   ^
Old Fri, Jul-05-13, 23:30
frogchic frogchic is offline
Registered Member
Posts: 50
 
Plan: atkins
Stats: 229/223.6/120 Female 5'
BF:
Progress: 5%
Location: ohio
Default

wow I love Mexican food I definitely have to try this
Reply With Quote
  #8   ^
Old Sat, Jul-06-13, 07:15
Buttoni's Avatar
Buttoni Buttoni is offline
Patience Personified
Posts: 3,187
 
Plan: Atkins/CNS
Stats: 199/182/150 Female 5'5"
BF:5'5" tall
Progress: 35%
Location: Temple, Texas
Default

Let me know how you like it, Frogchic. It's one of our favs and a go to. Got to have me some Mexican food once a week.
Reply With Quote
  #9   ^
Old Sun, Aug-18-13, 07:27
ImOnMyWay's Avatar
ImOnMyWay ImOnMyWay is offline
Senior Member
Posts: 3,410
 
Plan: OWL
Stats: 177/149.6/135 Female 5'2"
BF:50.5/39/?
Progress: 65%
Location: Oregon, Los Angeles
Default

well, I used this recipe as sort of a starting point for what I had in the house:

rotisserie chicken breast meat, shredded
Half an onion, chopped
fresh, mild Hatch chiles, roasted and peeled
Chile powder (NM?)
Smoked, hot pimentón
Canned tomato with onion & garlic
Garlic powder
Olive oil
4 eggs
Jack cheese

I made a sauce with the oil, onion, tomatoes, spices, threw the chicken in to coat,. Put the chiles in the bottom of my baking dish sprayed with Pam, topped with the chicken and sauce,

beat the eggs and poured them on top, (this was my mistake - I thought I could somehow get that fried in egg battered yumminess
But NO) and covered the top in shredded cheese and baked it.

My chiles had NO HEAT

so what I ended up with was a mild but still tasty chicken frittata.

This is what happens when you radically alter a recipe!
Reply With Quote
  #10   ^
Old Sun, Aug-18-13, 13:18
quicksand quicksand is offline
Registered Member
Posts: 64
 
Plan: south beach
Stats: 185/185/125 Female 4'10in.
BF:[url=http://www.my
Progress: 0%
Location: Way Down South
Default

I am going to try this,I loveeeeee Mexican food.
Reply With Quote
  #11   ^
Old Mon, Aug-19-13, 06:26
Buttoni's Avatar
Buttoni Buttoni is offline
Patience Personified
Posts: 3,187
 
Plan: Atkins/CNS
Stats: 199/182/150 Female 5'5"
BF:5'5" tall
Progress: 35%
Location: Temple, Texas
Default

Let me know how you like it. Would love the feedback.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off



All times are GMT -6. The time now is 05:07.


Copyright © 2000-2018 Active Low-Carber Forums @ forum.lowcarber.org
Powered by: vBulletin, Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.