Low Carb Chile Relleno
Elevate your dinner with this irresistible Low Carb Chile Relleno recipe! Perfect for keto enthusiasts and anyone seeking a flavorful, guilt-free comfort dish, this recipe highlights the smoky richness of roasted poblano peppers stuffed with a creamy, cheesy filling made from cream cheese, shredded mozzarella, and cheddar. Topped with a luscious egg and heavy cream mixture, these peppers bake to golden perfection, delivering a satisfying blend of textures and bold flavors. Ready in about an hour, this easy-to-follow recipe avoids the traditional breading, keeping carbs to a minimum while maximizing indulgence. Garnished with fresh cilantro, these chile rellenos make an impressive low-carb meal ideal for weeknights or entertaining. Enjoy a hearty, keto-friendly twist on a Mexican classic!
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Recipe Information
Ingredients
- 4 large Poblano peppers
- 4 ounces Cream cheese
- 1 cup Shredded mozzarella cheese
- 1 cup Grated cheddar cheese
- 4 large Eggs
- 0.25 cup Heavy cream
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh cilantro
Instructions
Preheat your oven to 400°F (200°C).
Line a baking sheet with aluminum foil and lightly grease it with olive oil.
Place the poblano peppers on the baking sheet and roast in the oven for about 10-15 minutes, turning occasionally until they are blistered and slightly charred.
Remove the peppers from the oven and place them in a heatproof bowl. Cover the bowl with plastic wrap or a plate and let them steam for about 10 minutes. This will make it easier to peel the skins.
While the peppers are steaming, prepare the filling. In a medium bowl, mix together the cream cheese, shredded mozzarella cheese, and grated cheddar cheese until well combined.
Once the peppers have steamed, carefully peel off the skin. Make a slit down the side of each pepper and remove the seeds and membranes. Be sure to keep the peppers intact as much as possible.
Stuff each pepper with the cheese mixture, being careful not to overfill them.
Arrange the stuffed peppers in a greased baking dish.
In a separate bowl, whisk together the eggs, heavy cream, salt, and black pepper until smooth.
Pour the egg mixture evenly over the stuffed peppers in the baking dish.
Bake in the preheated oven for about 25-30 minutes, or until the egg is set and the tops are golden brown.
Remove from oven and let cool slightly before serving.
Garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
1921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.8 g | 197% | |
| Saturated Fat | 81.8 g | 409% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1119 mg | 373% | |
| Sodium | 3383 mg | 147% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 21.8 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1878 mg | 144% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1671 mg | 36% | |
*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.
