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BC in OR Calamari Rellaneos (kinda like chili rellaneos, only better)
Date of last review
Mon May 3, 2004
3 large calamari steaks (ask your meat cutter -- they tend to keep
them in the freezer and not on display)
3 large anaheim or new mexico chilis (you can buy
a can of whole green chilis if you don't want to make them
Monterey Jack Cheese
Crushed Pork Rinds
Jalapeno chilis (canned in juice)
How To Prepare:
If using fresh chilis: Using a hand held blow torch (YES, I keep mine under
the kitchen sink!) roast the chilis on a long meat fork until the skin is
completely black and charred. Place chili in a plastic bag and let sit for
5 minutes. The skin will come off easily and the flesh of the chili won't
be mushy. (Some people put theres on a grill or under broiler, but you
won't get the even charring of a blow torch! Works great on tomatos too!)
Put chilis on a plate and cover with waxed paper, nuke for 2-3 minutes till
they are limp but NOT mushy. Cut top off and take out seeds, slice chili
open on one side and lay flat.
Place calamari steak on plate, lay chili flat on steak to cover, cut a stick
of jack cheese the size of a string cheese on top of chili. Roll up the
calamari and secure with 2 pices of string.
Crush pork rinds real fine in food processor, roll calamari steak roll-ups
in the pork rinds till well coated. Fry in 1/2 or more inches of hot oil
till golden brown. Immediately place in a baking dish and place in
preheated 375 degree oven for 6-8 minutes.
Combine 1 cup sour cream with 2 tablespoons of jalapeno juice. Spoon about
2 tablespoons of the sauce over the calamari rellaneos.
Carbs per serving - include all nutritional information if known: