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I love everything about these Keto Vegetarian Cheesy Chile Rellenos—the gooey, cheesy center encrusted within the charred pepper make every bite a fiesta-worthy moment.
Reprinted with permission from Cast Iron Keto by Alex and Lauren Lester, Page Street Publishing Co. 2020. Photo credit: Lauren Lester
So dishes are meant to be shared. This is one of them. This recipe is so good, that only sounds you will hear during the meal are the sounds of silence.
Lauren and Alex really hit it out of the ballpark with the recipes in their cookbook “Cast Iron Keto“
Next-Level Keto Dishes from Your One-Pan Wonder
Fancy equipment need not apply: These incredible Keto recipes are all crafted to be cooked in one tried and true kitchen staple—the cast iron skillet. Where other cookbooks would have you busting out bulky appliances that take up valuable kitchen space—not to mention the hassle of cleaning all those dishes at the end of a busy night—Cast Iron Keto gives you deliciously easy low-carb, high-fat meals all in one pan.
Meat lovers will devour the savory Blue Cheese and Pecan–Stuffed Pork Tenderloin or the decadent Chimichurri Skirt Steak with Lobster- Turnip Stacks, while the Keto vegetarians in your life will be drooling over the fresh flavors of the Chipotle Tofu Bowls and the Zucchini Boat Pizzas.
There’s even an Easy Ramen for Two, the perfect meal for those cozy stay-at-home date nights. The ease of using just one cast iron skillet allows you to get the best sear and lock in all the robust flavors these recipes have to offer, as well as cook your food more evenly than ever.
Turn up the dial on your Keto flavors and cut down on time spent washing dishes as you wow friends and family with these delicious and easy Keto meals for any day of the week.
This book is a winner in my book so make sure to get your copy today!
- 4 medium Anaheim or Poblano peppers
- 11⁄2 cups (170 g) shredded Mexican blend cheese
- 1⁄4 cup (30 g) coconut flour
- 3 large eggs, whites and yolks divided
- 1 cup (224 g) refined coconut oil, 1 cup (240 ml) algae oil, or 1 cup (224 g) lard
- 1 cup (240 ml) low-sugar red enchilada sauce
- 1 medium avocado, diced or thinly sliced 4 tbsp (48 g) sour cream 1 medium jalapeño pepper, thinly sliced
- 2 tbsp (8 g) minced fresh cilantro
Using a gas grill, gas burner, or broiler, char the Anaheim peppers for 2 to 3 minutes per side, until they are blistered on each side.
Place the Anaheim peppers in a 10-inch (25-cm) or larger cast iron skillet and cover the skillet with
a dish towel for 20 minutes to allow the peppers to steam. Carefully remove as much of the peppers’ skins as you can with your hands, then cut a T shape into one side of the peppers, making sure not to cut all the way through. You should have two flaps. Stuff each pepper with one-fourth of the Mexican blend cheese. Close the flaps and set the peppers aside.
Place the coconut flour in a medium bowl and the egg whites in another medium bowl. Using a hand mixer, beat the egg whites for about 2 minutes, until they are light and fluffy. Fold in the egg yolks.
Heat the oil in the same skillet over medium-high heat. Dredge the peppers through the coconut flour, then dip them into the egg mixture. Carefully place the peppers, seam side down, in the oil and fry them for 1 to 2 minutes, until they are brown. Flip the peppers and fry them for 1 to 3 minutes, until they are golden. Set the peppers aside and drain the oil from the skillet.
Add the enchilada sauce to the skillet over medium heat and cook it for 2 to 3 minutes, just until it is hot. To serve, place the sauce on a plate and top it with the peppers. Serve the peppers with the avocado, sour cream, jalapeño pepper, and cilantro.
Amount Per Serving: Calories: 504Total Fat: 42gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 259mgSodium: 341mgCarbohydrates: 16gFiber: 4gSugar: 4gProtein: 18g