Monday, June 17, 2013

Must Try::: Chile Rellenos

I was poking around online and on Pinterest for new Medifast-friendly recipes to add to my selection and found a few that really got me excited.  I will share one or two of those at a later date. 

But this one...this is the pièce de résistance!  Chile Rellenos! And even better? They're Medifast/lowcarb-friendly!  I LOVE Chile Rellenos, though really, I just love Mexican food, so I cannot wait to try this recipe.  

Look at this amazing looking photo she took of the finished product...I am drooling like a freak all over myself right now. 

Photo Credit: Shelley Watters
Click the jump for the Recipe!

Chile Rellenos:::
Recipe ::: Copyright 2013 ::: Shelley Watters

12 whole green chiles (canned)
6 egg whites
3.5 ounces cooked, finely shredded chicken
12 oz part-skim mozzarella
1/2 tsp cream of tartar
1 tsp garlic powder
1 tsp onion powder


Preheat the oven to 400 degrees.

In a bowl, mix together 10 ounces part-skim mozarella cheese with 3.5 ounces cooked, shredded chicken, 1/2 tsp garlic powder and 1/2 tsp onion powder. Set aside.

Whip the egg whites on high with 1/2 tsp of cream of tartar, 1/2 tsp garlic powder and 1/2 tsp onion powder until stiff peaks form. This took about five-ish minutes for my Kitchenaid stand mixer.

Spray a 9 x 13 glass baking dish with cooking spray. Spread half of the whipped egg whites on the bottom of the pan.

Carefully remove the canned chiles, split down one side and place a tablespoon or two (depending on the size of the chile) onto the opened chile. Fold the chile around the filling and press the filled chile into the mixture, lining them up like you would an enchilada. Make sure to press the chile into the eggs so the eggs envelop the sides of the chile. Repeat the process for the remaining 11 chiles, lining them up like you would if you were making enchiladas.

Spread the remaining whipped egg whites over the chiles and sprinkle with the remaining cheese.

Cover with foil and bake 30 minutes. Remove from oven, increase the temperature to 450 degrees, remove foil and return to the oven for another ten-ish minutes until the cheese on top is bubbly and the eggs are browned a bit. (See above picture).

This is best served fresh from the oven (let it sit a few minutes to let the cheese settle before serving). However, reheated leftovers are amazing too.

Servings::: 4 (3 chile rellenos = 1 serving)

Medifast calculations (per serving)::: 1 lean, 1.5 green, 1.25 condiments

Chile Rellenos Recipe ::: Copyright 2013 ::: Shelley Watters

I was so excited to find Shelley's blog, Happily Ever After, not only for this recipe, but for the tips Shelley offers to others on this plan and the amazing motivation she gives sharing her story and successes so openly.  This is not an easy lifestyle change, not that any sort of "diet" is.  But to see how well she is doing, and how creative she gets with her meals gets me back in the zone! Thank you, Shelley, for being so open with your experiences, and for allowing me to share this recipe with my readers.  

Bon Appetit, yo! 

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