A delicious low carb version of Chili Rellenos.
• 27 oz. Whole Canned Green Chilis
• 22 oz. low fat Cheddar Cheese
• 6 eggs
• 1/4 cup almond flour (ground blanched almonds)
• 1/2 tsp. salt
Grease or spray flat baking dish. Blend eggs, almond flour, pinch of salt. Pour 1/2 of mixture into bottom of dish. Place a layer of chilis on bottom of dish. Layer 3/4 of the cheese on top of the chilis Add rest of chilis and cover with the rest of the egg mixture. Sprinkle remaining cheese on top. Bake at 375 degrees for about 30 minutes