Low Carb Chili Relleno
Savor the bold flavors of traditional Mexican cuisine with a healthier twist in this Low Carb Chili Relleno recipe! Perfect for keto and low-carb diets, this dish combines roasted poblano peppers filled with a savory mixture of seasoned ground turkey, onion, garlic, and Monterey Jack cheese. A luxurious egg and heavy cream custard ties everything together, baking into a bubbling, golden masterpiece. With just 20 minutes of prep, this gluten-free delight is easy to make and packed with smoky, spicy, and creamy goodness. Garnished with fresh cilantro, these stuffed peppers are perfect for dinner parties or a satisfying weeknight meal.
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Recipe Information
Ingredients
- 4 large Poblano peppers
- 1 pound Ground turkey
- 1 medium Onion, finely chopped
- 2 Garlic cloves, minced
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1.5 cups Shredded Monterey Jack cheese
- 2 large Eggs
- 0.5 cup Heavy cream
- 2 tablespoons Olive oil
- 2 tablespoons Cilantro, chopped
Instructions
Preheat your oven to 375°F (190°C).
Place the poblano peppers on a baking sheet and roast them in the preheated oven for about 10-15 minutes or until their skins become charred, turning occasionally.
Once the peppers are charred, remove them from the oven and place them in a bowl covered with plastic wrap. Allow them to steam for about 5 minutes to loosen the skins.
Meanwhile, heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
Add the ground turkey to the skillet, cooking and breaking it apart until it's fully browned.
Mix in the tomato paste, ground cumin, chili powder, salt, and black pepper. Cook the mixture for an additional 5 minutes, stirring occasionally.
Once the turkey mixture is done, remove it from the heat and stir in 1 cup of the shredded Monterey Jack cheese.
Peel the charred skins from the steamed poblanos, make a slit down one side, and carefully remove the seeds, being careful not to tear the peppers.
Stuff each pepper with the prepared turkey-cheese mixture and place them in a baking dish.
In a bowl, whisk together the eggs and heavy cream. Pour the egg mixture evenly over the stuffed peppers.
Sprinkle the remaining 0.5 cup of shredded Monterey Jack cheese over the top of the stuffed peppers.
Bake in the preheated oven for 25 minutes or until the cheese is bubbly and golden brown.
Garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
2248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.3 g | 206% | |
| Saturated Fat | 72.1 g | 360% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 2890 mg | 126% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 25.9 g | ||
| Protein | 147.5 g | 295% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1368 mg | 105% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1908 mg | 41% | |
*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.
