These delicious grain-free cheese fritters are made with the same batter as our Chiles Rellenos and are great for meals that need to get made quickly!
We have been using The Hatch Chile Store’s Roasting and Peeling instructions in our recent posts. As an incredible show of appreciation, they sent us these absolutely beautiful roasted chiles in the mail! You can order your own as well!
They came pre-roasted, chopped, and ready for use!
Check out our downloadable meal planning classes. Each class comes with an eBook including a Specialized One-Week Meal Plan and Prep Sheet, or Specialized Recipes, as well as Additional Resources prepared by Chef Dawn Ludwig and Chef Kenzie Osborne. Each class also has the option to add-on downloadable presentation slides for more recipes and extra resources.
Available now on
How To Turn Fresh Veggies into a Simple Soup Starter
Scroll to top
Chile Cheese Fritters (Grain-Free)
Chef Dawn LudwigIngredients
Instructions
Notes
Nutrition (Fritters Only)
Fat: 22g Carbohydrates: 25g Protein: 16g Calories: 360Nutrition (Full Meal - Phase 1)
Serve with 1/2 to 1 full portion of Shredded Mexican Chicken or 3 to 5 ounces of your favorite protein served ontop of a salad of leafy greens, non-starchy vegetables, and 1/2 tablespoon dressing of choice. Top the fritters with fresh salsa. For dessert, have about a half cup of mixed berries with a dollop of whipped cream. This meal puts you right in the Phase 1 ratios. Fat: 35g (47%) Carbohydrates: 41g (24%) Protein: 50g (29%) Calories: 670Nutrition (Full Meal - Phase 2)
For Phase 2, substitute the side salad with 1/2 cup brown rice or quinoa. Omit the whipped cream in the dessert. Fat: 31g (28%) Carbohydrates: 63g (34%) Protein: 51g (38%) Calories: 730Variation Tip
You can even add the 1 to 2 pounds of cooked protein directly to the fritter batter for easy cooking! For example, add sautéed ground beef, leftover Shredded Mexican Chicken, or Crumbled Tempeh at the same time you add the cheese and chiles.