Description
Indulge in the comforting flavors of KETO CHILI RELLENOS, a delightful twist on a classic dish that’s perfect for low-carb enthusiasts. These stuffed poblano peppers are filled with tender shredded chicken and gooey cheese, all coated in a crispy almond flour crust. Baked to perfection and served with a rich homemade tomato sauce, these chili rellenos are sure to impress at family gatherings or cozy weeknight dinners. Plus, they’re incredibly easy to make, allowing you to customize the filling and spice level to suit your taste.
Ingredients
Scale
- 4 Poblano peppers
- 4 oz Shredded cheddar jack cheese
- 4 oz Shredded chicken
- 1 cup Almond flour
- 2 Eggs (separated)
- Coconut oil for frying
- 14.5 oz Can diced tomatoes
- 1 cup Onion (chopped)
- 2 Cloves garlic (minced)
- 1/2 tsp Oregano
- 1/2 – 1 cup Bone broth
Instructions
- Preheat your oven's broiler.
- Char the poblano peppers under the broiler until blackened on all sides.
- Place the charred peppers in a brown paper bag to steam for 10-15 minutes.
- Blend diced tomatoes until smooth; set aside.
- Sauté onions in olive oil until browned; add minced garlic.
- Combine onion mixture with blended tomatoes, bone broth, oregano, salt, and pepper in a skillet; simmer.
- Peel steamed peppers and remove seeds.
- Mix shredded chicken and cheese; stuff each pepper.
- Prepare almond flour and egg mixture for coating.
- Heat coconut oil in a skillet; fry stuffed peppers until golden brown on all sides.
- Serve hot with homemade tomato sauce.
Nutrition
- Serving Size: 1 stuffed pepper (160g)
- Calories: 320
- Sugar: 3g
- Sodium: 570mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 120mg