Keto Chili Relleno
Transform your dinner table with this delicious and satisfying Keto Chili Relleno recipe—a low-carb twist on a Mexican classic! This dish features roasted poblano peppers stuffed with a flavorful mix of spiced ground beef, sautéed onions, and garlic, then generously layered with melted cheddar and Monterey Jack cheese. A rich egg and cream mixture bakes to golden perfection, creating a creamy, indulgent texture that ties the dish together. With only 20 minutes of prep time and wholesome ingredients like olive oil and fresh cilantro, this keto-friendly chili relleno is perfect for busy weeknights or a festive feast. Gluten-free, low-carb, and utterly delicious, it’s a guaranteed crowd-pleaser that doesn’t compromise on flavor or nutrition.
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Recipe Information
Ingredients
- 6 whole Poblano peppers
- 1 lb Ground beef
- 0.5 cup, diced Onion
- 2 minced Garlic cloves
- 1 tsp Cumin
- 1 tsp Chili powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 cups, shredded Cheddar cheese
- 2 cups, shredded Monterey Jack cheese
- 2 large Eggs
- 0.5 cup Heavy cream
- 2 tbsp Olive oil
- 0.25 cup, chopped Cilantro
Instructions
Preheat the oven to 425°F (220°C).
Place the poblano peppers on a baking sheet and roast in the oven for about 15 minutes, turning occasionally, until the skins are blistered. Remove from oven, cover with foil and let them steam for another 10 minutes.
While the peppers are steaming, heat olive oil in a large skillet over medium heat. Add diced onion and sauté until soft, about 5 minutes.
Add minced garlic to the onions and cook for another minute until fragrant.
Add ground beef to the skillet and cook until browned, breaking up the meat as it cooks, about 7 minutes.
Stir in cumin, chili powder, salt, and black pepper. Cook for another 2 minutes then remove from heat.
Carefully peel the skins off the roasted and steamed peppers, then make a slit down the length of each pepper to remove the seeds.
In a bowl, mix the cheddar and Monterey Jack cheese together. Fill each pepper with about 1/4 cup of the ground beef mixture and a generous amount of cheese.
Place the stuffed peppers in a baking dish.
In a separate bowl, whisk together the eggs and heavy cream, then pour this mixture over the stuffed peppers.
Sprinkle any remaining cheese over the top.
Bake in the preheated oven for 20-25 minutes, until the egg mixture is set and the top is golden brown.
Garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
3917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 311.7 g | 400% | |
| Saturated Fat | 149.2 g | 746% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1236 mg | 412% | |
| Sodium | 5379 mg | 234% | |
| Total Carbohydrate | 91.7 g | 33% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 30.6 g | ||
| Protein | 200.9 g | 402% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 2835 mg | 218% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3927 mg | 84% | |
*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.
