Keto Chili Rellenos

Keto Chili Rellenos: A Low-Carb Twist on a Mexican Favorite

Introduction and Story

Chiles Rellenos, which translates to “stuffed peppers,” is a classic Mexican dish that has delighted taste buds for generations. Traditionally made with poblano peppers stuffed with cheese or meat, then dipped in batter and fried, this dish is known for its rich flavors and satisfying textures. The dish is often served with a tomato-based sauce, adding a layer of tangy goodness to the already flavorful peppers.

The keto version of Chili Rellenos preserves the essence of the dish while making it suitable for a low-carb diet. Instead of using flour or a carb-heavy batter, this recipe focuses on keeping it keto-friendly by utilizing alternative ingredients that maintain the dish’s integrity and taste. The result is a delicious, cheesy, and slightly spicy meal that fits perfectly into a keto lifestyle.

This Keto Chili Rellenos recipe allows you to indulge in the authentic taste of Mexican cuisine without the excess carbs. It’s perfect for those who love the combination of cheese, peppers, and savory fillings but need to watch their carbohydrate intake. Whether for a weeknight dinner or a special occasion, these stuffed peppers bring a touch of Mexican flair to your table.

Things to Keep in Mind

1. Choosing the Right Peppers: Poblano peppers are the traditional choice for Chili Rellenos. They have a mild heat and robust flavor, making them ideal for stuffing. When selecting peppers, look for large, firm, and smooth-skinned poblanos.
2. Handling Peppers: Roasting and peeling the peppers is essential for the best texture and flavor. Be careful not to tear them while peeling or stuffing, as they can become delicate.
3. Cheese Selection: A good melting cheese is crucial. Queso fresco, Monterey Jack, or cheddar are great options. For an extra kick, consider adding pepper jack.
4. Breading Alternatives: To keep the dish keto-friendly, almond flour, crushed pork rinds, or a combination of both can be used instead of traditional breading.
5. Cooking Method: While frying is traditional, you can also bake the peppers for a lighter version that still offers a crispy texture.

Tips and Tricks

• Roasting Peppers: Roast poblanos under a broiler, turning occasionally until the skin is charred on all sides. Place them in a plastic bag or cover with a towel for a few minutes to steam, making peeling easier.
• Stuffing Delicately: Avoid overstuffing the peppers to prevent them from bursting open. Use a spoon to gently fill the peppers with cheese and other fillings.
• Binding the Coating: To help the low-carb breading adhere to the peppers, dip them in beaten eggs before coating with almond flour or crushed pork rinds.

Ingredients

For the Peppers:

• 4 large poblano peppers
• 1 cup shredded Monterey Jack or queso fresco cheese
• 1/2 cup cooked ground beef or chicken (optional)
• 2 large eggs, beaten
• 1/2 cup almond flour or crushed pork rinds
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Olive oil or avocado oil for frying

For the Sauce (Optional):

• 1 cup diced tomatoes
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 tablespoon olive oil