Low Carb Chili Relleno

Discover a delicious twist on a Mexican classic with this Low Carb Chili Relleno recipe, a perfect blend of bold flavors and wholesome ingredients. Featuring roasted poblano peppers stuffed with a savory ground turkey and cheese filling, this dish is topped with a rich egg and cream mixture for a satisfying, keto-friendly dinner. Seasoned with cumin and chili powder, each bite bursts with Tex-Mex flavor while staying low in carbs and high in protein. Baked to golden perfection and garnished with fresh cilantro, this easy-to-make dish is ideal for family meals or impressing guests. Ready in just one hour, it delivers comfort food vibes without the guilt.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

Meanwhile, heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.

Step 5

Add the ground turkey to the skillet, cooking and breaking it apart until it's fully browned.

Step 6

Mix in the tomato paste, ground cumin, chili powder, salt, and black pepper. Cook the mixture for an additional 5 minutes, stirring occasionally.

Step 7

Once the turkey mixture is done, remove it from the heat and stir in 1 cup of the shredded Monterey Jack cheese.

Step 8

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.

Step 9

Stuff each pepper with the prepared turkey-cheese mixture and place them in a baking dish.

Step 10

In a bowl, whisk together the eggs and heavy cream. Pour the egg mixture evenly over the stuffed peppers.

Step 11

Sprinkle the remaining 0.5 cup of shredded Monterey Jack cheese over the top of the stuffed peppers.

Step 12

Bake in the preheated oven for 25 minutes or until the cheese is bubbly and golden brown.

Step 13

Garnish with chopped cilantro before serving.

Nutrition Facts

Serving size	(1428.7g)

Amount per serving	% Daily Value*
Calories	2248.3

Total Fat 160.3g	0%
Saturated Fat 72.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 964.0mg	0%
Sodium 2890.4mg	0%
Total Carbohydrate 53.5g	0%
Dietary Fiber 12.5g	0%
Total Sugars 25.9g
Protein 147.5g	0%

Vitamin D 118IU	0%
Calcium 1367.9mg	0%
Iron 12.9mg	0%
Potassium 1908.3mg	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: 64.2%

Protein: 26.3%

Carbs: 9.5%