Low Carb Chile Rellenos, Flourless

1. 1

   Steam the chili pepper for about 10 minutes until they have softened. You can also choose to char them instead. Let them cool.

2. 2

   Slice each pepper lengthwise, removing the stem. Cut the pepperjack cheese into 8 equal chunks and then stuff a chunk into each pepper. (I cut them to make them fit lengthwise.) Place in a greased casserole. I use a small lasagna pan.

3. 3

   Beat the eggs, cream and salt until blended, then pour over the peppers.

4. 4

   Top with the cheddar cheese.

5. 5

   Bake at 350 for 35 minutes. Let stand 10 minutes before eating.

6. 6

   Can be frozen.

* Per serving · 4 servings · Values may vary.

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