Chiles Rellenos

Ilike to add the jalapeño to these mild stuffed chilies for some kick, but they are just as delicious without it.

PREP TIME: 20 MINUTES • COOK TIME: 10 MINUTES
4 SERVINGS

• 6 mild California chilies (preferably Anaheim) or Italian frying peppers
• ²/₃ cup grated Monterey Jack cheese
• ²/₃ cup grated cheddar cheese
• 2 tablespoons seeded and chopped jalapeño pepper (optional)
• 1 large egg, lightly beaten
• ¼ cup Atkins Quick Quisine^™ Bake Mix or soy flour
• 2 tablespoons canola oil

1. Blanch the chilies in boiling salted water for 5 minutes. Rinse under cold running water. Cut open one side of the chilies and remove the stems, seeds, and ribs, keeping the chilies whole.

2. Combine the Monterey Jack, cheddar, and jalapeño, if using, in a bowl. Stuff the chilies with the cheese mixture.

3. Pour the egg onto one plate and spread the bake mix on another plate. Gently dip the chilies into the egg and then dredge them in the breading, shaking off any excess.

4. Heat the oil in a heavy skillet over medium-high heat until hot but not smoking. Add the chilies and cook, turning once, until brown, about 3 minutes per side. Serve immediately.

PER SERVING

carbs: 9 grams; Net Carbs: 6 grams;
fiber: 3 grams; protein: 16.5 grams; fat: 21 grams; calories: 285

PHASES 1–4