Low Carb Chili Rellano
Indulge in the bold, smoky flavors of this Low Carb Chili Relleno, a keto-friendly twist on the classic Mexican favorite. This recipe features roasted poblano peppers stuffed with a gooey Mexican blend cheese, enveloped in a rich egg and almond flour batter, and topped with a flavorful tomato sauce. Perfect for those following a low-carb or gluten-free lifestyle, this dish is packed with spices like cumin, garlic powder, and onion powder to create a satisfying meal without sacrificing taste. Easy to prepare and ready in under an hour, this guilt-free comfort food is perfect for weeknight dinners or special occasions. Garnish with fresh cilantro, sour cream, or avocado slices for an extra burst of flavor and a touch of elegance.
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Recipe Information
Ingredients
- 4 whole Poblano peppers
- 1.5 cups Mexican blend cheese
- 4 large Eggs
- 0.25 cup Heavy cream
- 0.25 cup Almond flour
- 1 cup Tomato sauce (unsweetened)
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 0.5 teaspoons Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Avocado oil or olive oil
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with oil.
Rinse the poblano peppers and dry them with a paper towel. Arrange them on the baking sheet and roast in the oven for 10 minutes, turning them halfway through, until their skins blister.
Remove the peppers from the oven and place them in a sealed plastic bag or cover them with a clean kitchen towel for 5-10 minutes to steam. This will make it easier to peel the skins off.
Once the peppers have cooled slightly, carefully peel off the blistered skin. Use a small knife to make a slit along one side of each pepper and remove the seeds and membranes, being careful to keep the peppers intact.
Stuff each pepper with about 1/3 cup of the Mexican blend cheese. Set them aside while you prepare the batter.
In a medium bowl, whisk together the eggs, heavy cream, and almond flour, and season the mixture with garlic powder, onion powder, cumin, salt, and black pepper.
Heat the avocado oil in a large oven-safe skillet or baking dish over medium heat. If not using an oven-safe skillet, transfer the stuffed peppers to a greased baking dish.
Arrange the stuffed peppers in the skillet or baking dish and pour the egg mixture evenly over them.
Spoon the tomato sauce over the peppers, spreading it out to cover them evenly.
Bake the peppers in the preheated oven for 20-25 minutes, or until the egg mixture is set and the top is golden brown.
Remove the Low Carb Chili Relleno from the oven and let it cool for a few minutes before serving. Garnish with fresh cilantro, sour cream, or avocado slices if desired. Enjoy!
Nutrition Facts
Calories |
1634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 954 mg | 318% | |
| Sodium | 3992 mg | 174% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 20.8 g | ||
| Protein | 81.2 g | 162% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1473 mg | 113% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2368 mg | 50% | |
*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.
