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prep time
50 min
cook time
20 min
ready time
1 h 10 min
Keto Chile Rellenos
Forget tacos, you’re here for Chile Rellenos. It turns out, even the original batter for Chile Rellenos is keto-friendly! It takes a little time and patience to roast the poblano peppers, but the reward is a deep, darkened, pepper filled with a blend of ooey, gooey cheeses. Are you salivating yet?
*Please note you will need more olive oil than what is noted in the ingredient list for frying. The ingredient list reflects the nutrition that will be consumed.
Net Carbs
4.2 g
Fiber
0 g
Total Carbs
4.2 g
Protein
22.4 g
Fats
43.2 g
499 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Poblano Peppers, Raw
4 pepper
Colby Cheese
1-½ cup, shredded
Pepper Jack Cheese
1-½ cup, shredded
Olive Oil
4 tablespoon
Raw Egg
2 large
Salt
¼ teaspoon
Onion Powder
¼ teaspoon
Recipe Steps
steps 9
1 h 10 min
Step 1
Start by roasting 4 poblano peppers. Do this directly over a stove burner without using a pan on medium-high heat. You can adjust the heat according to how your poblanos are roasting. One at a time, use a pair of tongs to rotate each poblano over the open flame until the skin darkens and bursts. Crackling sounds mean it’s roasting! This process may take 20+ minutes.Step 2
Allow the roasted peppers to cool until you can touch and manipulate them. Leave the stems on, but remove all the blackened skin that has peeled away, revealing a soft but roasted flesh. Do not rinse the skin with water, or you’ll rinse away the flavor. Then, slice each pepper once down the middle, so each pepper can open up like a pocket.Step 3
Use a spoon to scrape out the seeds of the peppers. Then, fill each pepper with approx. ¾ cup of a mix of the colby and pepper jack cheeses. You may also use shredded monterey jack cheese here, for less spice. The peppers should be full while you can still hold them shut with your fingers. Set the peppers aside for a short time.Step 4
For this step, you will need a ½ - 1 cup of olive oil. Start heating the oil in a cast iron skillet, giving about a ½-inch height of oil. Choose a skillet that’s not much larger than a single stuffed poblano, if possible. Separate your 2 eggs, and whip the egg whites to stiff peaks.Step 5
In a bowl, whisk together the egg yolks and remaining spices.Step 6
Fold the egg whites into the egg yolk mixture. You should have a fluffy batter that has a lot of air bubbles and can coat the back of a spoon. Don’t over mix the egg whites, or your batter will run too thin. However, a batter that completely holds its shape is too thick.Step 7
When the oil is hot enough to fry the batter, and the stuffed peppers are at room temp, it’s time to fry! Lay one stuffed pepper down in the bowl of batter, pinching the pepper’s opening shut. Sweep more batter over the top of the pepper, covering it all but the stem. Pick the pepper up, wipe away any excess batter, and carefully lay the coated pepper down into the hot oil.Step 8
Frying each side of the pepper should take no more than 1 minute, but typically less. Use a pair of tongs to rotate the pepper in the oil to fry each side to a golden, flaky, crisp. You may have to hold it in place for the top of the pepper near the stem to fry. You may also wish to scoop out any leftover bits in the oil between peppers to avoid burning.Step 9
Fry all 4 poblano peppers and set them aside to cool slightly, but not too long before the cheese settles. You can soak up excess grease with a paper towel before serving.
Comments
RoxieSprout 2 months ago
This is a Mexican recipe. My grandmother used to make these at least once per week. The only thing missing is a tomatoe sauce that is usually pour over the chile relleno before serving.
StacieG a year ago
When you know these will be delicious before making them! Added to tomorrows log. Thanks!
FabulousRadish574906 2 years ago
Great recipes. I make the Mexican enchilada roja sauce to top the chiles rellenos and add more cheese on top.
simplelife2000 2 years ago
I couldn’t get my eggs to come to a stiff peak, but I just rode with it and know it was a little messy. They are absolutely delicious.! Will have again
Linny 2 years ago
Try beating them at room temperature. However, if there is any oil residue in the bowl or on the beaters, that can hinder your egg whites from getting stiff.
PropitiousMacadamia713650 4 years ago
Since I only have glass electric stove I would use a regular skillet to roast peppers or oven?
ConnieG. a year ago
Or use a cast iron skillet with no added oil with the exception of the seasoning your skillet should already have.
StacieG a year ago
Or on the grill. Yum!
simplelife2000 2 years ago
Broiler
FortuitousKale817569 4 years ago
You can roast peppers under the broiler. Place on a cookie sheet. Keep a close eye on them. Turn as needed. When toasted place them in A plastic bag or paper sack or even roll them in a paper towel. They will steam this way. After a couple of minutes the peeling comes off easy.
Maria 4 years ago
I did the sauce with tomatoe, serrano and little onion blended add sour cream and i did no make them with egg. Delicious
MarvellousKetone676575 4 years ago
Can you stuff with ground turkey and zucchini and peas I don’t want to use eggs. Cold with simple tomato sauce home made. I’am Mexican so my cooking it’s a little beet diferent???
JerkyChef 5 years ago
Favorite Keto meal.
SugarCoatedGirl 5 years ago
This is a fun recipe but I usually recommend one egg per pepper to get a good layer on the outside. Also don’t let the oil get too hot - you want the egg to slow cook so the cheese has time to melt. I love to add some shredded chicken inside too!
Vita 5 years ago
Wow I made this for dinner tonight and it’s amazing. I’ll make it again and again xD
Anonymous 5 years ago
Can you use an airfryer?
simplelife2000 2 years ago
I can’t imagine doing this in an air fryer
recipewriter 5 years ago
Yes! Preheat your air fryer to 400 degrees before cooking, as the outside batter will be wet and want to fall down your pepper when it sits on a cooking tray. You will lose some fat content since you are omitting the cooking oil.
Cheryl 5 years ago
Great but I have to use toothpicks to hold the peppers together.
tja4043fec 5 years ago
Perfect the way it is!!!!
SarahG68 5 years ago
Would there be a way to use an air fryer to "fry" these?
Anonymous 5 years ago
I made these today. I did put them in a pan in the oven at the suggested 400 degrees and it worked great. I also put some foil on top of the chilies as they cooled which made it easier to take the outer skin off. I fried them in a little olive oil after I stuffed them with some smoked cheese. They were so delicious. This ones a keeper