4 Poblano Peppers
1/2 lb. 85/15 Ground Beef
3.5 ounces Canned diced Green Chiles
1/2 Tbsp. dried Minced Onions
1/2 tsp. ground Cumin
1/2 tsp. Chili Powder
1/4 tsp. Coarse Salt
8 large Eggs
4 ounces Shredded Mozzarella Cheese
4 ounces Shredded Chedder Cheese
1-2 cups Red or Green Enchilada Sauce (I prefer Red)
What to do:
Roast Poblano’s under a broiler in the oven until peels are bubbling and browned, turning with tongs to make sure they are even. Remove from oven and allow to cool enough to handle safely. Holding onto the stem of the pepper, peel all the skin off the pepper and discard the skins. Cut tops off and remove the seeds inside. Set peppers aside for now.
Brown ground beef over med-high heat in a non-stick skillet until cooked through, drain and return to pan. Add green chili’s and all dry spices to ground beef and mix thoroughly. Remove from heat and set aside to cool.
When beef mixture is cool enough to handle, divide mixture evenly among the 4 peppers and fill them each with beef and 1 ounce of mozzarella cheese. Set all 4 stuffed peppers aside for now.
Get your eggs now, crack and scramble 2 at a time and pour into a non-stick frying pan about 10″ in size with 1/2 tsp. bacon grease heated at med-high heat. Pour the eggs evenly over the bottom of pan and spread it out like a crepe and cook just one side, when it is almost cooked through, place 1 stuffed pepper onto the egg and slide egg onto a plate.
Repeat this process for the other 3 peppers.
Starting with the first pepper on the plate, take egg and fold over the pepper, rolling it and tucking the edges and ends in to themselves. repeat for all of the pepper until for have 4 little egg packages.
Top each one with 1 ounce of shredded Chedder cheese and 1/4 to 1/2 cup of Enchilada sauce. I used 1/2 cup, I like it saucy, but if you reduce it to 1/4 c. of sauce, you will be saving 2 net carbs per serving. Bake uncovered in a 400 degree oven for about 20 minutes until cheese is all melted.
Makes 4 large servings.
Nutritional information per serving:
Ratios: Carbs: 9% Fat: 60% Protein: 31%
Sodium: 1386mg Fat: 35.56g Fiber: 0.8g Net Carbs: 11.19
Protein: 38.6g Calories: 533 Veggie net carbs: 5.05 Vnc