Why We LOVE Stuffed Chiles!
Stuffed chiles are incredibly versatile, and can be the perfect way to serve leftover meat in a fun and exciting way. Cooking food in a vessel (ie: stuffing a vegetable with meat, cheese, and spices) allows the flavors to blend together. Stuffing foods can be an easy way to elevate flavors without having to add spices or increase the cooking time of your dish. Try using the stuffing in our Stuffed Chile recipe to fill portobello mushrooms, bell peppers, zucchini boats, or another vegetable of your choice. Comment your favorite stuffed-vegetable recipe or share a photo in our Facebook group to share your recipe!
Looking for More Exciting Ways to Use Your Green Chiles?
We LOVE our green chiles – and we have a few ideas to use them up for a delicious meal. Check out our Green Chile Mayonnaise and Chile Cheese Fritters. Better yet? Serve these stuffed chiles with a side of green chile mayonnaise for dipping!
Chile Cheese Fritters (Grain-Free)Chef Dawn Ludwig
Nutrition (Fritters Only)Fat: 22g Carbohydrates: 25g Protein: 16g Calories: 360
Nutrition (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: 670
Nutrition (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: 730
Variation TipYou 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.