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.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with oil.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Stuff each pepper with about 1/3 cup of the Mexican blend cheese. Set them aside while you prepare the batter.

Step 6

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.

Step 7

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.

Step 8

Arrange the stuffed peppers in the skillet or baking dish and pour the egg mixture evenly over them.

Step 9

Spoon the tomato sauce over the peppers, spreading it out to cover them evenly.

Step 10

Bake the peppers in the preheated oven for 20-25 minutes, or until the egg mixture is set and the top is golden brown.

Step 11

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

Serving size	(1090.3g)

Amount per serving	% Daily Value*
Calories	1457.7

Total Fat 109.0g	0%
Saturated Fat 50.6g	0%
Polyunsaturated Fat g
Cholesterol 984.0mg	0%
Sodium 4413.2mg	0%
Total Carbohydrate 51.2g	0%
Dietary Fiber 11.9g	0%
Total Sugars 28.0g
Protein 75.1g	0%

Vitamin D 200IU	0%
Calcium 1408.0mg	0%
Iron 9.8mg	0%
Potassium 2241.1mg	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: 66.0%

Protein: 20.2%

Carbs: 13.8%