A lazy way to make this classic dish of cheese-stuffed, egg-coated chiles.

Ingredients

• 16 whole green chiles, cooked and peeled, (or a 27 ounce can)
• 6 large eggs, beaten
• 1/4 cup finely-ground blanched almonds
• 1 teaspoon ThickenThin not/Starch thickener
• 1/2 teaspoon salt
• 20 ounces sliced cheddar cheese

   

Directions

Serves 8.

Preheat oven to 375°F and spray a flat baking dish or quiche pan with nonstick spray.

1. Clean seeds and membranes out of the peppers.

2. In a mixing bowl, thoroughly blend eggs, almond flour, ThickenThin not/Starch thickener and salt. Pour a thin layer over the bottom of baking dish, reserving more than half for topping.

3. If peppers are whole and in good shape, you may stuff each one with a thick piece or rolled-up slice of cheese and place in a single layer in the baking dish. If not, spread half the peppers in a single layer, inside up, in the baking dish and layer cheese evenly over them using about 3/4 of the cheese. Top with the remaining peppers in a single layer, inside down.

4. Cover with the rest of the egg mixture. Sprinkle the remaining cheese over the top.

5. Bake at 375°F (190°C) for 20 minutes or until cheese is melted and slightly browned.

This recipe rewarms beautifully.

Nutrition

Nutrition per serving (calculated by Mastercook): 357 calories; 28g fat; 4g carb (of which 1g is fiber); 22g protein.