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Chili Rellenos are a Mexican version of a stuffed pepper. These keto chili rellenos are stuffed with chicken and cheese but you can also stuff them with beef, chorizo, or you can even skip the meat and use corn and or mushrooms! Scroll down for the recipe!
Keto Chili Rellenos
We love spicy Mexican food and there are so many ways to easily make traditional recipes low carb! This chili relleno recipe is the perfect example!
Similar Reader Favorite: Low Carb Crustless Taco Pie
Did you know that chili rellenos are already pretty low carb? All I did was use almond flour instead of regular flour! The rest of the recipe is the same as any other traditional chili rellenorecipe.
Looking for more keto recipes? This Keto bolognese sauce is perfect to top your zoodles, the four ingredient Keto pizza casserole will be hit with every one and this egg roll in a bowl recipe is a great take out alternative!
This keto chili relleno is a recipe is one we normally make on weekends. This isn’t a quick recipe but its totally worth the effort!
Keto Chili Rellenos
Before you get started here is a list of ingredients you’ll to make this recipe! You can then scroll down for the full list of measurements and instructions listed within the recipe card that you can easily print and take along with you!
Serves 4
Ingredients:
Poblano peppers
Shredded cheddar jack cheese
Shredded chicken
Almond flour
Eggs separated
Salt and pepper to taste
Coconut oil for frying
For the Red Sauce
Can diced tomatoes
Onion chopped
Cloves garlic minced
Oregano
Bone broth
Salt and pepper to taste
Olive oil
Instructions:
1. Begin by preheating the broiler on your oven.
2. When the broiler is hot, place the poblano peppers on a baking sheet and stick them under the broiler for a few minutes until the skin begins to char black. Use tongs to turn the pepper so that every side can get charred well.
3. Place the charred peppers into a brown paper bag, and close it tightly to allow them to steam for 10-15 minutes.
4. While the peppers are steaming, place the can of diced tomatoes into a food processor or blender. Blend them until they are a consistency that you are happy with. We wanted a chunkier sauce, so we went with a lighter blending.
5. Heat 1 tbsp of olive oil in a skillet over medium-high heat.
Keto Chili Rellenos
6. Add the chopped onions to the skillet, and cook until browned and starting to turn tender.
7. Place the browned onions into the food processor with the tomatoes and top with 2 cloves of minced garlic. Blend to combine.
8. Pour the blended tomato mixture into a skillet over low heat, and add ½ cup of bone broth, ½ tsp of oregano and salt and pepper to taste. Cook down the sauce until the chili peppers are done cooking. If needed, you can add another ½ cup of bone broth during the cooking period.
9. Remove the peppers from the paper bag and gently peel the skin off of them.
Keto Chili Rellenos
10. Cut a t shaped slit in one side of each pepper and remove the seeds and pulp from the inside.
11. In a mixing bowl, combine the cheese and shredded chicken.
12. Place some of the mixture into each pepper, and fold the edges over to close it inside of the pepper.
13. Put 1 cup of Almond flour onto a plate. Add salt and pepper to taste, and mix to combine it well.
14. Separate the eggs so that you have the whites separate from the yolks. Whip the egg whites until they form soft peaks. You do not want to go as far as creating meringue with the egg whites.
15. Fold the egg yolks gently into the whipped egg whites, and empty that mixture into a shallow bowl.
16. Heat an inch or two of coconut oil in a skillet on the stove over medium-high heat.
17. When the oil is hot, roll each stuffed pepper into the almond flour, and then dip them into the egg mixture.
18. Place the coated peppers into the oil, and cook for a few minutes on each side, turning gently with tongs. You want a golden brown color on all sides of your chili pepper.
19. Serve your chili peppers on a bed of the homemade red sauce with additional shredded cheese on top if desired
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Below is the entire recipe for you to print!
KETO CHILI RELLENOS
Chili Rellenos are a Mexican version of a stuffed pepper. These keto chili rellenos are stuffed with chicken and cheese but you can also use beef or even chorizo! Scroll down for the recipe!
Coursedinner
CuisineMexican
KeywordKETO CHILI RELLENOS
Servings 4
Calories 450 kcal
Ingredients
- 4Poblano peppers
- 4ozShredded cheddar jack cheese
- 4ozShredded chicken
- 1cupAlmond flour
- 2Eggs separated
- Salt and pepper to taste
- Coconut oil for frying
For the Red Sauce
- 14.5ozCan diced tomatoes
- 1cupOnion chopped
- 2Cloves garlic minced
- 1/2tspOregano
- 1/2 - 1cupBone broth
- Salt and pepper to taste
- 1tbspOlive oil
Instructions
Begin by preheating the broiler on your oven.
When the broiler is hot, place the poblano peppers on a baking sheet and stick them under the broiler for a few minutes until the skin begins to char black. Use tongs to turn the pepper so that every side can get charred well.
Place the charred peppers into a brown paper bag, and close it tightly to allow them to steam for 10-15 minutes.
While the peppers are steaming, place the can of diced tomatoes into a food processor or blender. Blend them until they are a consistency that you are happy with. We wanted a chunkier sauce, so we went with a lighter blending.
Heat 1 tbsp of olive oil in a skillet over medium-high heat.
Add the chopped onions to the skillet, and cook until browned and starting to turn tender.
Place the browned onions into the food processor with the tomatoes and top with 2 cloves of minced garlic. Blend to combine.
Pour the blended tomato mixture into a skillet over low heat, and add ½ cup of bone broth, ½ tsp of oregano and salt and pepper to taste. Cook down the sauce until the chili peppers are done cooking. If needed, you can add another ½ cup of bone broth during the cooking period.
Remove the peppers from the paper bag and gently peel the skin off of them.
Cut a t shaped slit in one side of each pepper and remove the seeds and pulp from the inside.
In a mixing bowl, combine the cheese and shredded chicken.
Place some of the mixture into each pepper, and fold the edges over to close it inside of the pepper.
Put 1 cup of Almond flour onto a plate. Add salt and pepper to taste, and mix to combine it well.
Separate the eggs so that you have the whites separate from the yolks. Whip the egg whites until they form soft peaks. You do not want to go as far as creating meringue with the egg whites.
Fold the egg yolks gently into the whipped egg whites, and empty that mixture into a shallow bowl.
Heat an inch or two of coconut oil in a skillet on the stove over medium-high heat.
When the oil is hot, roll each stuffed pepper into the almond flour, and then dip them into the egg mixture.
Place the coated peppers into the oil, and cook for a few minutes on each side, turning gently with tongs. You want a golden brown color on all sides of your chili pepper.
Serve your chili peppers on a bed of the homemade red sauce with additional shredded cheese on top if desired
Recipe Notes
Calories: 450
Net Carbs: 7 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
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