Name: Keto Chili Rellenos
Yield: 1
Cuisine: Mexican
Ingredients: 4 item large poblano peppers; 240 ml shredded monterey jack or queso fresco cheese; 120 ml cooked ground beef or chicken (optional); 2 item large eggs, beaten; 120 ml almond flour or crushed pork rinds; 0.5 tsp garlic powder; 0.5 tsp onion powder; 1 item salt and pepper to taste; 1 item olive oil or avocado oil for frying; 240 ml diced tomatoes; 120 ml onion, finely chopped; 2 clove garlic, minced; 1 tsp cumin; 0.5 tsp chili powder; 1 tbsp olive oil

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Keto Chili Rellenos

Keto Chili Rellenos

Keto Chili Rellenos: A Low-Carb Twist on a Mexican Favorite

Source

Ingredients:

4
item
large poblano peppers
240
ml
shredded monterey jack or queso fresco cheese
120
ml
cooked ground beef or chicken (optional)
2
item
large eggs, beaten
120
ml
almond flour or crushed pork rinds
0.5
tsp
garlic powder
0.5
tsp
onion powder
1
item
salt and pepper to taste
1
item
olive oil or avocado oil for frying
240
ml
diced tomatoes
120
ml
onion, finely chopped
2
clove
garlic, minced
1
tsp
cumin
0.5
tsp
chili powder
1
tbsp
olive oil

Instructions:

Roast the Peppers: Preheat the broiler. Place the poblano peppers on a baking sheet and broil until the skin is blackened and blistered, turning occasionally. Remove from the oven and place the peppers in a sealed plastic bag or cover with a damp cloth for 10 minutes to steam. Peel the skin off the peppers, then make a slit down the side of each pepper and remove the seeds and membranes carefully.
Prepare the Filling: In a bowl, mix the shredded cheese with the cooked ground beef or chicken if using. Season with salt, pepper, garlic powder, and onion powder.
Stuff the Peppers: Gently stuff each pepper with the cheese mixture. Close the peppers and secure with toothpicks if necessary.
Coat the Peppers: In a shallow dish, beat the eggs. In another dish, combine almond flour or crushed pork rinds with salt, pepper, and any additional seasonings. Dip each stuffed pepper in the beaten eggs, then coat in the almond flour or pork rinds mixture.
Cook the Peppers: Heat oil in a large skillet over medium-high heat. Fry the peppers until golden and crispy on all sides, about 2-3 minutes per side. Drain on paper towels to remove excess oil.
Make the Sauce (Optional): In a saucepan, heat olive oil over medium heat. Add onion and garlic, cooking until softened. Stir in diced tomatoes, cumin, chili powder, salt, and pepper. Simmer for 10-15 minutes until the sauce thickens slightly. Serve over or alongside the peppers.
Serve: Remove the toothpicks, if used, and serve the Keto Chili Rellenos hot, topped with sauce or alongside your favorite low-carb side dishes.

4
item
large poblano peppers
240
ml
shredded monterey jack or queso fresco cheese
120
ml
cooked ground beef or chicken (optional)
2
item
large eggs, beaten
120
ml
almond flour or crushed pork rinds
0.5
tsp
garlic powder
0.5
tsp
onion powder
1
item
salt and pepper to taste
1
item
olive oil or avocado oil for frying
240
ml
diced tomatoes
120
ml
onion, finely chopped
2
clove
garlic, minced
1
tsp
cumin
0.5
tsp
chili powder
1
tbsp
olive oil

Roast the Peppers: Preheat the broiler. Place the poblano peppers on a baking sheet and broil until the skin is blackened and blistered, turning occasionally. Remove from the oven and place the peppers in a sealed plastic bag or cover with a damp cloth for 10 minutes to steam. Peel the skin off the peppers, then make a slit down the side of each pepper and remove the seeds and membranes carefully.

Prepare the Filling: In a bowl, mix the shredded cheese with the cooked ground beef or chicken if using. Season with salt, pepper, garlic powder, and onion powder.

Stuff the Peppers: Gently stuff each pepper with the cheese mixture. Close the peppers and secure with toothpicks if necessary.

Coat the Peppers: In a shallow dish, beat the eggs. In another dish, combine almond flour or crushed pork rinds with salt, pepper, and any additional seasonings. Dip each stuffed pepper in the beaten eggs, then coat in the almond flour or pork rinds mixture.

Cook the Peppers: Heat oil in a large skillet over medium-high heat. Fry the peppers until golden and crispy on all sides, about 2-3 minutes per side. Drain on paper towels to remove excess oil.

Make the Sauce (Optional): In a saucepan, heat olive oil over medium heat. Add onion and garlic, cooking until softened. Stir in diced tomatoes, cumin, chili powder, salt, and pepper. Simmer for 10-15 minutes until the sauce thickens slightly. Serve over or alongside the peppers.

Serve: Remove the toothpicks, if used, and serve the Keto Chili Rellenos hot, topped with sauce or alongside your favorite low-carb side dishes.