Keto Chile Relleno

Indulge in the rich, smoky flavors of these Keto Chile Rellenos, a low-carb twist on the classic Mexican favorite! This recipe features roasted poblano peppers stuffed with gooey Monterey Jack cheese, coated in a fluffy almond flour and egg batter, then pan-fried to golden perfection. Finished in the oven for an extra melty center and topped with warm, tangy salsa, this dish is perfect for keto dieters and anyone craving a satisfying, gluten-free comfort meal. With its minimal prep time and vibrant flavors, these chile rellenos are a show-stopping centerpiece for a quick weeknight dinner or a festive gathering.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 large Poblano peppers
• 8 ounces Monterey Jack cheese, shredded
• 4 large Eggs
• 1 cup Almond flour
• 0.5 cup Heavy cream
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper
• 2 tablespoons Olive oil
• 1 cup Salsa

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Place the poblano peppers directly on the oven rack and roast for about 10 minutes, turning occasionally, until the skin is blistered and charred.

Step 3

Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap and let them steam for 5 minutes to loosen the skins.

Step 4

Peel the skins off the peppers. Carefully cut a slit lengthwise in each pepper and remove the seeds and membranes.

Step 5

Stuff each pepper with 2 ounces of shredded Monterey Jack cheese, then close the peppers as best as possible. Set aside.

Step 6

Separate the egg whites and yolks. In a medium bowl, beat the egg whites until stiff peaks form.

Step 7

In another bowl, whisk the egg yolks, then fold them gently into the whipped egg whites.

Step 8

In a shallow dish, mix almond flour with salt and pepper.

Step 9

Dip each stuffed pepper into the almond flour mixture, ensuring it is well-coated.

Step 10

Gently wrap each pepper in the beaten egg mixture.

Step 11

Heat olive oil in a large skillet over medium-high heat. Carefully fry each pepper for 2-3 minutes per side until golden brown and the cheese is melted.

Step 12

Place the fried peppers on a baking sheet and bake in the oven for an additional 10 minutes.

Step 13

Warm the salsa in a saucepan over low heat.

Step 14

Serve each Chile Relleno with a generous spoonful of salsa on top, and enjoy your keto-friendly meal!

Nutrition Facts

Serving size	(1330.0g)

Amount per serving	% Daily Value*
Calories	2570.6

Total Fat 210.0g	0%
Saturated Fat 79.0g	0%
Polyunsaturated Fat 2.9g
Cholesterol 1066.5mg	0%
Sodium 4693.5mg	0%
Total Carbohydrate 72.2g	0%
Dietary Fiber 22.5g	0%
Total Sugars 30.7g
Protein 110.1g	0%

Vitamin D 212.6IU	0%
Calcium 2049.7mg	0%
Iron 11.0mg	0%
Potassium 2179.1mg	0%

*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.

Source of Calories

Fat: 72.2%

Protein: 16.8%

Carbs: 11.0%