Keto Chile Relleno
Savor the bold flavors of this Keto Chile Relleno recipe, a low-carb twist on a traditional Mexican favorite! Featuring smoky, roasted poblano peppers stuffed to perfection with gooey Monterey Jack cheese, these stuffed peppers are then coated in a fluffy egg batter and almond flour before being pan-fried to golden-brown perfection. Finished in the oven and topped with a vibrant salsa, this dish offers a satisfying combination of creaminess, spice, and crunch—all while adhering to your keto lifestyle. With just 20 minutes of prep time and only wholesome ingredients like heavy cream and olive oil, this recipe is a delicious way to enjoy Mexican comfort food with a healthy spin. Perfect for weeknight dinners or entertaining, it promises to be a guilt-free indulgence your taste buds will love!
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Recipe Information
Ingredients
- 4 large Poblano peppers
- 8 ounces Monterey Jack cheese, shredded
- 4 large Eggs
- 1 cup Almond flour
- 0.5 cup Heavy cream
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 2 tablespoons Olive oil
- 1 cup Salsa
Instructions
Preheat your oven to 375°F (190°C).
Place the poblano peppers directly on the oven rack and roast for about 10 minutes, turning occasionally, until the skin is blistered and charred.
Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap and let them steam for 5 minutes to loosen the skins.
Peel the skins off the peppers. Carefully cut a slit lengthwise in each pepper and remove the seeds and membranes.
Stuff each pepper with 2 ounces of shredded Monterey Jack cheese, then close the peppers as best as possible. Set aside.
Separate the egg whites and yolks. In a medium bowl, beat the egg whites until stiff peaks form.
In another bowl, whisk the egg yolks, then fold them gently into the whipped egg whites.
In a shallow dish, mix almond flour with salt and pepper.
Dip each stuffed pepper into the almond flour mixture, ensuring it is well-coated.
Gently wrap each pepper in the beaten egg mixture.
Heat olive oil in a large skillet over medium-high heat. Carefully fry each pepper for 2-3 minutes per side until golden brown and the cheese is melted.
Place the fried peppers on a baking sheet and bake in the oven for an additional 10 minutes.
Warm the salsa in a saucepan over low heat.
Serve each Chile Relleno with a generous spoonful of salsa on top, and enjoy your keto-friendly meal!
Nutrition Facts
Calories |
2571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.0 g | 269% | |
| Saturated Fat | 79.0 g | 395% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1066 mg | 356% | |
| Sodium | 4694 mg | 204% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 30.7 g | ||
| Protein | 110.1 g | 220% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 2050 mg | 158% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2179 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
