Low Carb Chile Rellenos Flourless
Indulge in the bold flavors of *Low Carb Chile Rellenos Flourless*, a deliciously satisfying take on the classic Mexican dish, perfect for those following a low-carb lifestyle. This recipe features smoky, flame-roasted poblano peppers stuffed with gooey cheddar or Monterey Jack cheese and coated in a fluffy, flour-free egg batter that crisps up beautifully when fried to golden perfection. The batter, made by folding airy whipped egg whites into seasoned yolks, adds an irresistible light texture to the dish. With just a handful of wholesome ingredients—like avocado oil for frying and a dash of salt and black pepper—this gluten-free recipe offers restaurant-quality results in just 40 minutes. Serve these cheesy, crispy chile rellenos fresh from the skillet, paired with your favorite low-carb salsa or a dollop of sour cream for a truly indulgent yet guilt-free meal that will impress your family and friends.
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Recipe Information
Ingredients
- 4 whole Poblano peppers
- 1.5 cups Cheddar cheese or Monterey Jack cheese (shredded or cubed)
- 4 large Eggs
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 cups Avocado oil or cooking oil of choice (for frying)
Instructions
Preheat your broiler and line a baking sheet with aluminum foil.
Place the poblano peppers on the prepared baking sheet and broil them for 5-7 minutes per side, or until the skin is blistered and charred all over. Watch them closely to avoid burning.
Remove the peppers from the broiler and transfer them to a bowl. Cover the bowl with plastic wrap or a clean kitchen towel and let them steam for 10 minutes. This will make it easier to peel the skins.
Meanwhile, separate the eggs into two bowls: egg whites in one and yolks in the other. Beat the egg whites with an electric mixer until stiff peaks form. In the yolk bowl, whisk the yolks with the salt and pepper, then gently fold them into the beaten egg whites to create a light batter.
After the peppers have steamed, carefully peel off the charred skin. Cut a small slit down the side of each pepper and remove the seeds and membranes while keeping the pepper as intact as possible.
Stuff each pepper with approximately 1/3 to 1/2 cup of cheese, depending on the size of the pepper. Close the slit by pinching it together as much as possible.
Heat the avocado oil in a large skillet over medium heat. Ensure the oil is hot but not smoking.
Gently coat each stuffed pepper with the egg batter by holding the pepper and spooning the batter over it to fully cover.
Carefully place the battered peppers in the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy. Use a spatula to gently turn the peppers to ensure even cooking.
Once cooked, transfer the fried peppers to a plate lined with paper towels to drain excess oil.
Serve immediately, garnished with your favorite low-carb salsa or sour cream if desired.
Nutrition Facts
Calories |
1578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.8 g | 172% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 924 mg | 308% | |
| Sodium | 2596 mg | 113% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 17.5 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1354 mg | 104% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1543 mg | 33% | |
*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.
