Keto Chile Relleno with Chorizo
These keto Chile Rellenos are low carb but high in flavor! Smokey Poblano peppers stuffed with spicy chorizo sausage and tangy cheddar cheese and coated in a lighter-than-air egg batter. You're going to love them.
Nutrition Facts
Ingredients
Instructions
Cook the chorizo: drain, cool and mix with the vinegar.
Sauce: Saute the onion and garlic. Seed the tomatoes and give them a rough chop. Put the sauteed onions and garlic with the tomato and oregano in the blender. Blend until smooth. Pour into a frying pan, add the chicken broth and bay leaf and cook until thickened. Season with salt and pepper. (10-15 minutes)
Peppers: Place the poblano peppers over the flame of a stove burner to blacken and blister the tough outside skin, all over. Place peppers in a paper or plastic bag to steam so that the skin will be easier to remove. Carefully remove the blackened skin from the peppers- just peel it off with your fingers. Cut a slit in one side of each pepper and remove the veins and seeds. Grate the cheese (or use vegan cheese) and mix into the cooled chorizo. Divide the mixture evenly between the 8 chiles; about 1/2 cup per chile. Make sure the sides of the chiles will still meet to close and secure with a toothpick. Set aside.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Lowcarbmaven →Chef's Notes
NotesI am assuming 1 tablespoon of oil per person for frying, although it probably isn't that much.
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
absolutely loved it, just put the coconut flour in the egg mixture and it turned out exactly the same.
I used almond flour instead and still excellent
This was an amazing recipe, thank you so much! I used mexican quesadilla cheese instead of cheddar just because I have a great mexican grocery store by my house. Also, Ive been helping my bf go keto, so to decrease the carbs further, I skipped the coconut flour and starch altogether and used natural pork rinds wich have zero carbs. I ground them up in the blender till it was a powder. It will stick to the peppers just fine but, you have to spoon the egg batter over it to get it to really stick. The outcome was outstanding and the flovor was tremendous. I studied culinary nutrition at JWU Denver and have been working at developing keto recipes. With this minor alteration, you have one keto as f!*$ meal. Thank you so much for the inspiration. The tomato sauce was an amazing addition and really brought the whole dish together.
Multiple stepped recipe that was incredible! Will make again! Enjoyed leftovers with scrambled eggs and greens for breakfast!
Did you make this recipe?
Leave a Comment