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Aug 29

Low Carb Hatch Chile Pepper Lasagne




My wife has decided that she is going to take part in a weight loss challenge at work,  so therefore I am having to come up with tasty dishes that meet her requirement of no carbs after 5pm. I never have a problem coming up with new dishes to try, apart from when there is a restriction placed on me. However I am ready for my challenge of having to come up with new no, or very low carb dinners that are still delicious.

The first dish this week was a ‘lasagne’ (in the loosest sense of the word) made from low-fat ground turkey and using roasted Hatch Chiles instead of lasagne pasta for the layers, since there are still lots of them in the supermarket at the moment. If you can’t get Hatch Chiles, then roasted bell peppers would do equally as well.

Hatch Chile Lasagne

Hatch Chile Lasagne

Ingredients

  • 12 + 1 roasted Green Hatch Chiles (Hot or Mild), peeled, stems and seeds removed
  • 1lb (455g) of low fat ground turkey mince
  • 1 medium onion, diced
  • 2 cloves of garlic, crushed
  • 1 tin of crushed tomatoes
  • 4oz (115ml) of chicken stock
  • 1 tsp of dried oregano
  • 4oz (115ml) of low fat sour cream
  • 8oz (225g) of low fat shredded cheese
  • Salt and freshly ground black pepper

Method

  1. First sauté the onions and garlic in a little olive oil until the are soft, and then brown the ground turkey. Add 1 of the Hatch Chile, chopped to the pan, with the crushed tomatoes, oregano and chicken stock. Simmer gently for about 20 minutes and then season to taste.

    Turkey Pasta Sauce

    Turkey Pasta Sauce

  2. Place half of the turkey mixture in the bottom of a high sided oven proof dish. Cover the turkey with half of the Hatch Chiles and then repeat with another layer of turkey and Hatch Chiles.

    Hatch Chile Pepper Layers

    Hatch Chile Pepper Layers

  3. Gently spread the sour cream over the top layer of Hatch Chiles and then sprinkle over the cheese.

    Hatch Chile Lasagne ready for the oven

    Hatch Chile Lasagne ready for the oven

  4. Place in a 375F (180C) oven for about 20 to 25 minutes until the cheese has browned and serve with a little crumbled queso fresca cheese over the top

    Roasted pepper lasagne

    Roasted pepper lasagne



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5 comments

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  1. Lyn

    Oh my! That looks delish! What type of cheese did you use?

    1. Stuart

      I think it was called Mexican Blend, which would be Cheddar, Monterey Jack, Asadero, and Queso Quesadilla, but anything would do including shredded Mozzarella.

  2. Alison

    Did you roast all the chilies before putting this together or just the one chopped up? Your photo of the chilies alone looks like they’re raw?

    1. Stuart

      They were all roasted, just to remove the skins, but not enough to completely cook them.

  3. Carmen DeFranco

    Stuart, thank you for two things, 1- This great low carb recipe. 2- I’ve never heard of hatch peppers before. I moved to phoenix from NJ recently and didn’t know about them. I went to sprouts and found out they are grown in NM and are in abundance here.
    I have been on low carb for a few months now and have lost a lot of weight. The biggest problem is finding new, different, exciting recipes. This makes the diet a lot easier. Can I ask if you have any others, to send them to me
    in email perhaps, or here. Thanks!!

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