Chiles Rellenos
Avocado Slices with Lime Dressing
Wine Recommendation
Yellow Tail Merlot
Ingredients
- ¾ lb ground beef
- ½ onion, chopped
- 1 clove garlic, minced
- 1 tsp ground cumin
- ¼ tsp salt
- ¼ tsp pepper
- 3 large poblano peppers (or use green bell peppers)
- ½ cup low-sodium chicken broth
- ½ (14.5-oz) can no-salt-added fire-roasted diced tomatoes
- ¾ tsp chili powder
- ¾ cup shredded Monterey Jack cheese
- 1 Tbsp chopped fresh cilantro
Instructions
- Preheat oven to 350°F. Cook beef, onion, and garlic in a skillet over medium heat until beef is browned and crumbly; drain and return to skillet. Stir in cumin, salt, and pepper.
- Cut a lengthwise slit in each poblano pepper, and carefully scoop out seeds and membranes. Fill peppers with beef mixture.
- Stir together broth, tomatoes, and chili powder in a lightly greased 8-inch baking dish. Arrange peppers, cut sides up, over tomato mixture.
- Bake, covered, 30 minutes. Uncover, sprinkle with cheese, and bake 10 minutes longer. Sprinkle with cilantro.
Side Dish Ingredients
- 1 large avocado
- 1 Tbsp lime juice
- 2 tsp extra virgin olive oil
Side Dish Instructions
- Slice avocado. Combine lime juice and oil in small bowl. Drizzle over avocado slices. Season with salt and pepper, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
340
|
103
|
443
|
| Fat (g) | 22 | 10 | 32 |
| Sat. Fat (g) | 10 | 1 | 11 |
| Protein (g) | 27 | 1 | 28 |
| Carb (g) | 7 | 4 | 11 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 525 | 44 | 569 |
Keto Meal Plan
This recipe selected from the eMeals Keto Meal Plan.
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