Chile Rellenos Fritatta
Chile rellenos are usually made by stuffing large, mild green chilies such as Poblano or Anaheim peppers with cheese, then covering them with a flour or corn batter and frying them and they are wonderful. But with no flour and no corn, pretty much impossible to make that way. So I found some "chile rellenos casserole" recipes that I could actually play with to make wheat and corn free. Here is the result. If you like chile rellenos, you'll love these, and you serve this the same way, with salsa, tomato or tomatillo sauce, sour cream, avocado or whatever you like served with other mexican foods. This is very mild despite the peppers, so if you have any people with squeamish taste buds, don't worry, they will probably still love it.
1 C grated cheese - I used cheddar because it's what I have, but you could use a milder cheese like monterey jack or pepper jack if you are more adventurous
1 can (4 oz) green chiles, I used Old El Paso brand, but if you have any whole roasted Poblano or Anaheim chiles, they would be much better, just cut them and lay them out instead of spreading out the canned chopped chiles.
2 eggs separated
2 T cream or whole milk
1 t salt
1/4 t ground pepper
1 t almond flour
This recipe can be doubled or quadrupled and made into a family sized entree.
Grate the cheese and put half in a small individual casserole dish (or a 9x9" dish or 9x13" dish if you are doubling or quadrupling). Spread the chiles on the cheese and top with remaining cheese. Meanwhile, beat the egg whites until stiff. Mix the remaining ingredients with the egg yolks and gently fold into the egg whites. You usually read to fold with egg whites by hand, but I just use my same mixer, being careful not to keep the batter still fluffy enough to form peaks (picture to the left is with the yolks and other ingredients folded in). Pour over the cheese and chiles and poke with a fork to get the egg all through the cheese and then smooth out the top.
Bake at 350 for 30-45 minutes, depending on how deep and how big your casserole is, checking to see that its cooked through and not liquid in the middle. Cool, and serve with salsa, sauce, sour cream and/or avocados.
Makes one large serving with amounts above: 390 calories, 12 grams carbohydrates, 4 grams fiber. I kept getting different numbers on this when I entered it into my calorie counter, so don't quote me on these. The variation may be different kinds of cheese, different types of chiles or just weirdness in my counter.
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