Embark on a culinary journey to Mexico with our incredible recipe for Keto Chili Rellenos. This classic dish, traditionally a stuffed pepper often fried with a fluffy batter, gets a complete low-carb makeover without sacrificing any of its authentic, spicy, and cheesy goodness. Forget the carb-heavy versions; our keto rendition uses a clever almond flour coating to achieve that beloved crispy exterior, while the rich filling of shredded chicken and melted cheese offers a truly satisfying experience.
While we opt for a succulent chicken and cheese stuffing in this recipe, the beauty of Chili Rellenos lies in its versatility. Feel free to customize your filling with other keto-friendly options like seasoned ground beef, spicy chorizo, or even a vegetarian blend of mushrooms and robust cheeses. Get ready to elevate your low-carb dining with this flavorful, hearty, and utterly irresistible Mexican classic. Scroll down to unlock the full recipe and start cooking!
Savoring Mexican Flavors on a Keto Diet: Our Ultimate Chili Rellenos
The vibrant and bold flavors of Mexican cuisine are a beloved favorite worldwide, but often, traditional dishes come packed with carbs from masa, rice, and sugary sauces. Here at [Your Blog Name, or “we”], we are passionate about making these cherished recipes accessible for a low-carb lifestyle, and our Keto Chili Rellenos stand as a shining example of how effortless and delicious it can be. This recipe proves that you don’t have to compromise on taste or authenticity when adhering to a ketogenic diet.
Imagine tender poblano peppers, charred to perfection, then generously filled with a mouth-watering mixture of seasoned shredded chicken and gooey melted cheddar jack cheese. Each pepper is then delicately coated in a light, crispy almond flour batter and fried until golden brown. Served with a homemade, vibrant red sauce, these Keto Chili Rellenos are more than just a meal; they’re an experience.
What Exactly are Chili Rellenos?
Chili Rellenos, meaning “stuffed chiles” in Spanish, are a cornerstone of Mexican comfort food. Originating from Puebla, Mexico, this dish typically involves large, mild green chiles (most commonly poblano peppers) that are roasted, peeled, and deseeded. They are then stuffed with various fillings, often cheese, meat, or a combination, before being coated in a light egg batter and deep-fried. The result is a savory, satisfying dish that is traditionally served with a rich tomato-based sauce. It’s a dish that embodies the heart of Mexican cooking – simple ingredients transformed into something extraordinary.
For more low-carb Mexican inspiration, be sure to check out our Low Carb Crustless Taco Pie – another reader favorite that perfectly complements a keto lifestyle!
Why Choose Keto Chili Rellenos? The Low-Carb Advantage
You might be surprised to learn that the core components of traditional chili rellenos – the peppers, cheese, and most meat fillings – are naturally quite low in carbohydrates. The primary carb culprit usually lies in the batter, which is typically made with wheat flour. Our innovative approach sidesteps this issue entirely by utilizing fine almond flour, creating a perfectly crisp and flavorful coating that aligns seamlessly with ketogenic principles.
By making this simple switch to almond flour, we transform a traditional comfort food into a keto-friendly meal that supports your health and dietary goals. This means you can enjoy all the robust flavors of a classic chili relleno without the blood sugar spikes or carb overload. It’s an excellent option for those managing their weight, blood sugar, or simply seeking a healthier alternative to their favorite Mexican dishes.
Craving more amazing keto recipes? We’ve got you covered! Our Keto Bolognese Sauce is ideal for topping your favorite zoodles, while the incredibly easy Four Ingredient Keto Pizza Casserole is always a hit with the whole family. And for a quick and satisfying takeout alternative, don’t miss our fantastic Egg Roll in a Bowl Recipe!
Mastering the Art of Keto Chili Rellenos: A Weekend Project Worth Every Moment
While this isn’t a “quick” weeknight meal, the process of making these Keto Chili Rellenos is an enjoyable culinary endeavor, perfect for a relaxed weekend. The effort involved in charring the peppers, preparing the rich sauce, and meticulously stuffing and frying each chili is incredibly rewarding. The layers of flavor and the satisfying texture of this homemade dish far surpass any restaurant version, making it truly worth the time and passion you put into it. Gather your ingredients, put on some music, and prepare to create a memorable meal that will impress both keto and non-keto eaters alike.
Essential Ingredients for Your Keto Chili Rellenos
Before diving into the detailed step-by-step instructions, let’s gather all the wonderful ingredients you’ll need for this culinary masterpiece. The following list outlines the core components for both the stuffed peppers and our delectable homemade red sauce. Exact measurements and the full preparation guide can be found in the printable recipe card below, designed for your convenience.
This recipe proudly serves 4 people, making it perfect for a family dinner or a small gathering.
Ingredients for the Stuffed Peppers:
- Poblano Peppers: The star of the show. Choose firm, dark green peppers.
- Shredded Cheddar Jack Cheese: A melty, flavorful blend that pairs perfectly with the chicken.
- Shredded Chicken: Pre-cooked and shredded chicken makes this step quick and easy. Rotisserie chicken works wonderfully.
- Almond Flour: Our keto-friendly secret for a crispy batter.
- Eggs (separated): Essential for creating that light, airy coating.
- Salt and Pepper: To season the batter and filling to your taste.
- Coconut Oil: Ideal for frying, offering a neutral flavor and high smoke point.
Ingredients for the Rich Red Sauce:
- Can Diced Tomatoes: Forms the delicious base of our sauce.
- Onion (chopped): Adds depth and sweetness.
- Garlic (minced): Aromatic and flavorful, a staple in Mexican cuisine.
- Oregano: Provides an authentic herbaceous note.
- Bone Broth: Enhances the richness and thins the sauce to the perfect consistency.
- Salt and Pepper: To season the sauce perfectly.
- Olive Oil: For sautéing the aromatics.
Step-by-Step Instructions: Crafting Your Keto Chili Rellenos
Follow these detailed instructions to create beautifully stuffed and perfectly fried Keto Chili Rellenos, accompanied by our savory homemade red sauce. Each step is designed to guide you through the process, ensuring a delicious outcome.
Part 1: Preparing the Poblano Peppers
1. Begin by preheating the broiler in your oven. A hot broiler is key to achieving that perfect char on the peppers.
2. Once the broiler is hot, carefully place the poblano peppers directly onto a baking sheet. Slide them under the broiler for a few minutes, watching closely, until their skin begins to visibly char and blacken. This charring process is crucial for flavor and for easy peeling. Use tongs to turn each pepper, ensuring all sides get evenly charred. Don’t be afraid of the blackening – it’s exactly what you want!
3. Immediately transfer the hot, charred peppers into a brown paper bag. Seal the bag tightly to trap the steam for 10-15 minutes. This steaming period softens the pepper skins, making them incredibly easy to peel later.
Part 2: Crafting the Homemade Red Sauce
4. While the peppers are steaming, begin preparing your flavorful red sauce. Pour the can of diced tomatoes into a food processor or blender. Blend them to your desired consistency. For a chunkier, more rustic sauce, blend lightly. If you prefer a smoother sauce, blend for a longer period until pureed.
5. Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
Keto Chili Rellenos: The Sauce Continues…
6. Add the chopped onions to the hot skillet and cook, stirring occasionally, until they become beautifully browned and tender. This step brings out their natural sweetness.
7. Transfer the browned onions into the food processor or blender with the tomatoes. Add the minced garlic. Blend briefly to combine all the ingredients, creating a cohesive and aromatic sauce base.
8. Pour the blended tomato mixture back into the skillet. Set the heat to low. Stir in ½ cup of bone broth, ½ teaspoon of dried oregano, and season with salt and pepper to taste. Allow the sauce to gently simmer and cook down while you finish preparing the chili rellenos. If the sauce thickens too much, you can add another ½ cup of bone broth to reach your preferred consistency. This slow simmer allows the flavors to meld beautifully.
Part 3: Stuffing and Battering the Peppers
9. Once the peppers have steamed, carefully remove them from the paper bag. The skins should now be loose and easy to peel off by hand or with a small knife. Discard the skins.
Keto Chili Rellenos: The Finishing Touches
10. Using a small sharp knife, make a T-shaped slit on one side of each pepper. Gently open the pepper and carefully remove all the seeds and white membranes (pulp) from the inside. Be gentle to keep the pepper intact.
11. In a medium mixing bowl, combine the shredded cheddar jack cheese and the shredded chicken. This forms your savory filling.
12. Spoon a generous amount of the chicken and cheese mixture into each prepared poblano pepper. Gently fold the edges of the pepper over the filling to enclose it as much as possible, securing the stuffing inside.
13. Spread 1 cup of almond flour evenly onto a plate. Season the flour generously with salt and pepper, then mix well to distribute the seasoning. This will be your dredging station.
14. Carefully separate the egg whites from the yolks. In a clean, dry bowl, whip the egg whites until they form soft peaks. You want them fluffy and voluminous, but not stiff like meringue. This aeration is key for a light batter.
15. Gently fold the egg yolks into the whipped egg whites until just combined. Pour this egg mixture into a shallow bowl, ready for dipping.
Part 4: Frying and Serving
16. Heat approximately one to two inches of coconut oil in a large skillet or deep pan over medium-high heat. Ensure the oil is hot enough before frying (a small drop of batter should sizzle immediately).
17. Once the oil is hot, take each stuffed pepper and roll it thoroughly in the seasoned almond flour, ensuring it’s completely coated. Then, carefully dip the floured pepper into the fluffy egg mixture, allowing any excess to drip off.
18. Gently place the coated peppers into the hot oil. Fry for a few minutes on each side, carefully turning them with tongs, until they achieve a beautiful golden-brown color and the batter is cooked through and crisp.
19. Serve your freshly fried Keto Chili Rellenos immediately on a bed of the warm homemade red sauce. For an extra touch of indulgence, sprinkle with additional shredded cheese if desired. Enjoy the rich flavors and satisfying textures of this incredible low-carb Mexican dish!
Tips for the Perfect Keto Chili Rellenos
- Choosing Poblano Peppers: Select firm, blemish-free poblanos. Their mild heat and large size make them ideal for stuffing.
- The Perfect Char: Don’t under-char the peppers. The blackened skin is essential for easy peeling and adds a smoky depth of flavor.
- Steaming is Key: The brown paper bag method traps steam, which loosens the pepper skins, making them much easier to remove without tearing the delicate flesh.
- Gentle Handling: Poblano peppers are delicate after roasting. Handle them gently when peeling, seeding, and stuffing to maintain their shape.
- Almond Flour Quality: Use finely ground almond flour for the best batter texture. Superfine blanched almond flour works best.
- Egg White Peaks: Whipping egg whites to soft peaks creates a light and airy batter, crucial for the traditional chili relleno texture. Be careful not to over-whip into stiff meringue.
- Oil Temperature: Maintain consistent oil temperature for even frying and a crispy crust. If the oil is too cool, the batter will be greasy; too hot, and it will burn before cooking through.
- Serving Suggestions: Beyond the red sauce, consider serving with a dollop of sour cream or Greek yogurt, fresh avocado slices, a sprinkle of cilantro, or a side of cauliflower rice.
Variations to Try
While our chicken and cheese filling is a winner, don’t hesitate to experiment with other keto-friendly stuffings:
- Spicy Beef Rellenos: Brown ground beef with taco seasoning, then mix with cream cheese and shredded Monterey Jack for a rich, spicy filling.
- Chorizo & Cheese: Sauté crumbled chorizo sausage and mix with a blend of Oaxaca and cheddar cheeses for a robust flavor.
- Vegetarian Delight (Keto): Sauté mushrooms, bell peppers, and onions, then combine with feta or goat cheese and a touch of cream cheese for a flavorful meat-free option.
- Spice Level: For more heat, add a pinch of cayenne pepper to your red sauce or finely chopped jalapeños to your filling.
Storing and Reheating
Leftover Keto Chili Rellenos can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm them in an oven or air fryer at 350°F (175°C) until heated through and crispy again. Microwaving is possible but may result in a softer batter.
This recipe transforms a beloved Mexican classic into a guilt-free, low-carb delight. It’s a testament to how simple ingredient swaps can open up a world of culinary possibilities on your keto journey. We hope you enjoy making and devouring these incredible Keto Chili Rellenos as much as we do!
Don’t forget to save this recipe for later!
Below is the entire recipe for you to print and keep handy!
KETO CHILI RELLENOS
Chili Rellenos are a Mexican version of a stuffed pepper. These keto chili rellenos are stuffed with chicken and cheese but you can also use beef or even chorizo! This low-carb recipe keeps all the flavor without the excess carbs.
dinner
Mexican
KETO CHILI RELLENOS
Ingredients
-
4
Poblano peppers -
4
oz
Shredded cheddar jack cheese -
4
oz
Shredded chicken -
1
cup
Almond flour -
2
Eggs, separated - Salt and pepper to taste
- Coconut oil for frying
For the Red Sauce
-
14.5
oz
Can diced tomatoes -
1
cup
Onion, chopped -
2
Cloves garlic, minced -
1/2
tsp
Oregano -
1/2 – 1
cup
Bone broth - Salt and pepper to taste
-
1
tbsp
Olive oil
Instructions
Preheat your oven broiler.
Place poblano peppers on a baking sheet under the hot broiler. Char them until the skin turns black on all sides, turning with tongs.
Transfer charred peppers to a brown paper bag, seal tightly, and let them steam for 10-15 minutes.
While peppers steam, blend diced tomatoes in a food processor or blender to your desired consistency for the sauce.
Heat 1 tbsp olive oil in a skillet over medium-high heat.
Add chopped onions to the skillet and cook until browned and tender.
Add browned onions and minced garlic to the blended tomatoes in the food processor. Blend to combine.
Pour the tomato mixture into a skillet over low heat. Stir in ½ cup bone broth, ½ tsp oregano, and season with salt and pepper. Simmer until the chili peppers are ready, adding more bone broth if needed.
Remove peppers from the paper bag and gently peel off the skin.
Cut a T-shaped slit in each pepper, then remove seeds and pulp.
In a mixing bowl, combine shredded cheese and shredded chicken.
Stuff each pepper with the chicken and cheese mixture, folding the edges to enclose the filling.
Spread 1 cup of almond flour onto a plate, season with salt and pepper, and mix well.
Separate egg whites from yolks. Whip egg whites until soft peaks form, then gently fold in the egg yolks. Transfer to a shallow bowl.
Heat 1-2 inches of coconut oil in a skillet over medium-high heat.
When oil is hot, roll each stuffed pepper in almond flour, then dip into the egg mixture.
Place coated peppers into the hot oil. Cook for a few minutes on each side until golden brown, turning gently with tongs.
Serve your chili peppers on a bed of the homemade red sauce, with additional shredded cheese on top if desired.
Recipe Notes
Calories: 450
Net Carbs: 7 Net Carbs Per Serving