by Victoria Tiegert

Created on: September 06, 2008

I love Mexican cuisine. When that started to become obvious on my hips and thighs, I decided to try out the low carb diet that I was hearing so much about. Like so many others, I lasted only a few days before the cravings for my old favorite foods overwhelmed me. I succumbed and climbed into my car, headed straight for the Mexican restaurant that I was so fond of. As I squeezed my portly self into the bench, I felt slightly less excited about the empty carbs I was about to stuff into it.

I gazed at the menu, lookingly longingly at the pictures of all of preferred dishes...and then I saw it! Chile Rellenos! This is a simple dish full of flavor and low in carbohydrates. To truly keep it low carb, be sure and bypass the beansand rice. I then discovered that it is also incredibly easy to prepare at home. Not only that, it is affordable, unlike many of the healthy options I had been attempting to stick with. Here is the recipe that I use and it is delicious.

CHILE RELLENOS

*Ingredients
6-8 whole chile peppers, canned
4 eggs
1/2 cup flour
1/2 lb. Monterey Jack cheese

*Instructions
Remove seeds from peppers and lay on paper towel. Seperate eggs. Beat whites until stiff. Beat yolks; add salt to taste, if desired, and flour. Fold yolk mixture into well-beaten whites. Cut cheese to fit into peppers. Dip peppers into egg mixture and fry in 1/2" cooking oil. Top with hot sauce or enchilada sauce, if desired, and enjoy!

That discovery led me on a search for other mexican recipes that were, or could be, low carb. Here are a couple that I found to be good for both my figure and my pallete.

MEXICAN CASSEROLE

*Ingredients
1 lb ground turkey
1 pkg taco seasoning mix
1/2 c. chopped green onion, divided
3/4 c. salsa
1 c. shredded cheddar cheese
1/4 c. chopped black olives, optional, adds 2 carbs
4 Tbls. sour cream

*Instructions
In a skillet, over medium-high heat, cook turkey. Stir in seasoning mix and remove from heat. Preheat oven to 375 degrees F.
Spread cooked turkey mixture in the bottom of an 8-inch-square baking dish. Sprinkle 1/2 the green onions over the turkey and top with salsa, then sprinkle cheese over top. Bake for 10-15 minutes or until cheese is bubbling and hot. Garnish with the rest of the green onions, olives if used and a blob of sour cream.

CHICKEN ROJO

*Ingredients:
3-5 chicken breasts or thighs
6 tomatoes, large
1/2 an onion, cut into quarters
3 tablespoons of oil
2 cups chicken broth mixed with 2 cups of water
1 teaspoon oregano
1/2 teaspoon cumin
1 teaspoon garlic, peeled and crushed
1/2 teaspoon unsweetened cocoa powder
1 tablespoon red chile powder or chile paste
salt to taste

*Instructions
Preheat broiler on high.
Heat 1 tablespoon of oil in a large pan over high heat. Brown the chicken pieces on each side. Cover chicken with chicken broth and bring to a boil. While it's coming to a boil, slice the top off of each tomato and place cut side down on a cookie sheet along with the onions. Drizzle 2 tablespoons of oil over them. Place in broiler and remove when tomato skins become very wrinkled and shriveled.

While the tomatoes are broiling, bring the chicken broth to a strong simmer and add in the chile, cumin, oregano, garlic and cocoa.

When the tomatoes are ready, remove from broiler and let cool for 1 minute.

While the tomatoes cool, turn the chicken

Peel the skin off of each tomato and use a spoon to remove the seeds from the middle. Using your fingers, mash the tomato a little and add into the sauce. Separate the onions and stir into the sauce. Let the sauce reduce while chicken finishes cooking.

If the liquid cooks off to fast, add water about a half cup each time, until the chicken reaches 170 degrees or is no longer pink inside.
Note:Chicken Rojo recipe was found on mexicanfood.com

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