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Keto Chili Rellenos

These keto chile rellenos are stuffed with three things: cheese and eggs. Best of all, they're so easy to make that you don't need a tremendous cook to whip them up for you!

Course Main Course
Cuisine Mexican
Keyword keto chile rellenos
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 504 kcal
Author Kelly

Ingredients

  • 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

Instructions

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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.