Keto Chile Rellenos Recipe

Gluten Free
Lunch
Main Dishes
Vegetarian
4.5/5
(57 reviews)
Keto Chile Rellenos
Zylo Recipes

Description

Experience the captivating flavors of Chile Rellenos, a dish that brings a delightful surprise to your plate. Move beyond the ordinary and discover the satisfying taste of roasted poblano peppers embracing a heart of warm, melted cheese. The process of roasting the peppers demands attention and a little patience, but the resulting depth of flavor is a worthwhile reward.

The peppers transform into a rich, slightly smoky delight with a tender bite, creating a beautiful contrast with the creamy, gooey cheese within. Each bite offers a harmonious blend of textures and tastes. The gentle heat of the poblano pepper is balanced by the cool, soothing cheese, creating a comforting and deeply flavorful experience.

The roasting process not only enhances the pepper's natural sweetness but also imparts a subtle char that adds complexity to the overall taste. The filling, a medley of carefully selected cheeses, melts into a luscious, flowing river within the pepper. This creates a pocket of warm, comforting richness that complements the slight bitterness of the roasted pepper.

The combination is both satisfying and surprisingly light, making it a perfect choice for a flavorful yet balanced meal. Whether enjoyed as a main course or a delectable side dish, these stuffed peppers are sure to impress. Their vibrant presentation and captivating aroma make them a feast for the senses, while their rich and complex flavors offer a truly memorable culinary experience.

Each pepper is a testament to the simple beauty of fresh ingredients and careful preparation, resulting in a dish that is both comforting and exquisitely flavorful. You'll find yourself savoring each and every bite, from the smoky, tender pepper to the molten, cheesy core.

Preparation Time

Prep Time
50 min
Cook Time
20 min
Total Time
1 h 10 min

Nutrition Information

Per 1 stuffed peppers serving
C
Calories
500 Kcal

C
Carbs
10 g
Fi
Fiber
4 g
Sugar
5 g

P
Protein
30 g

C
Fats
40 g
Saturated Fats 20 g
Unsaturated Fats 15 g

Cholestrol 150 mg
Sodium 700 mg
Potassium 500 mg
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Ingredients

    1.
    Poblano Peppers, Raw
    Poblano Peppers, Raw
    4 pepper
    2.
    Colby Cheese
    Colby Cheese
    1-½ cup, shredded
    3.
    Pepper Jack Cheese
    Pepper Jack Cheese
    1-½ cup, shredded
    4.
    Olive Oil
    Olive Oil
    4 tablespoon
    5.
    Raw Egg
    Raw Egg
    2 large
    6.
    Salt
    Salt
    ¼ teaspoon
    7.
    Onion Powder
    Onion Powder
    ¼ teaspoon

Instructions

    1.
    Roast 4 poblano peppers directly over a stove burner on medium-high heat, without using a pan. Adjust the heat as needed to ensure even roasting. Use tongs to rotate each pepper over the open flame until the skin darkens, bursts, and crackles. This process may take 20+ minutes.
    2.
    Allow the roasted peppers to cool until you can handle them. Leave the stems intact. Gently remove all the blackened skin, revealing the soft, roasted flesh underneath. Avoid rinsing with water to preserve the flavor. Slice each pepper lengthwise down the middle to create a pocket.
    3.
    Use a spoon to scrape out the seeds from the peppers. Fill each pepper with approximately 3/4 cup of a mix of Colby and Pepper Jack cheeses. Monterey Jack cheese can be substituted for a milder flavor. Ensure the peppers are full but can still be held shut with your fingers. Set the peppers aside.
    4.
    Heat 1/2 - 1 cup of olive oil in a cast iron skillet, aiming for about a 1/2-inch depth of oil. Choose a skillet that closely fits a single stuffed poblano. Separate 2 eggs, and whip the egg whites to stiff peaks.
    5.
    In a separate bowl, whisk together the egg yolks and your choice of spices.
    6.
    Gently fold the whipped egg whites into the egg yolk mixture. Aim for a fluffy batter with air bubbles that coats the back of a spoon. Avoid overmixing to prevent the batter from thinning, but ensure it's not too thick to coat the peppers evenly.
    7.
    Once the oil is hot enough to fry the batter, and the stuffed peppers are at room temperature, it 's time to fry! Lay one stuffed pepper in the batter, pinching the opening shut. Sweep more batter over the pepper, covering everything but the stem. Lift the pepper, remove excess batter, and carefully place it in the hot oil.
    8.
    Fry each side of the pepper for no more than 1 minute, or until golden, flaky, and crisp. Use tongs to rotate the pepper, frying each side evenly. Hold the top of the pepper near the stem to ensure it fries properly. Scoop out any leftover bits in the oil between peppers to avoid burning.
    9.
    Fry all 4 poblano peppers and set them aside to cool slightly before the cheese settles. Pat them with a paper towel to remove excess grease. Serve immediately and enjoy!