Chiles Rellenos is a classic Mexican dish consisting of roasted and stuffed peppers, typically filled with cheese or meat. To make a keto-friendly version, we’ll use the traditional ingredients and remove any breadcrumbs or flour coatings that are high in carbs. Here’s how to make Keto Chiles Rellenos:
Ingredients:
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For the chiles:
- 4 large poblano peppers (or Anaheim peppers)
- 1 cup shredded cheese (cheddar, mozzarella, or a Mexican blend)
- 1 lb ground beef, pork, or chicken (optional, for meat stuffing)
- 1/2 cup onion, finely chopped (optional)
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- 1 tbsp olive oil (for frying)
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For the sauce:
- 1 can (14.5 oz) diced tomatoes (or 2 fresh tomatoes, chopped)
- 1/2 cup onion, chopped
- 1-2 cloves garlic, minced
- 1-2 tsp chili powder (optional, for heat)
- 1 tsp cumin
- 1 tbsp olive oil
- Salt and pepper to taste
- 1/4 cup chicken or vegetable broth (optional, for a thinner sauce)
Instructions:
1. Prepare the peppers:
- Roast the poblano peppers over an open flame (like a gas burner) or in the oven. If using a gas burner, place the peppers directly on the flame, turning until all sides are charred and blackened. In the oven, you can broil them for about 10-15 minutes, turning once or twice until they are charred.
- Once the peppers are charred, place them in a bowl and cover with a kitchen towel or plastic wrap. Let them steam for about 10 minutes. This will make peeling off the skins easier.
- After steaming, carefully peel off the blackened skin, making sure not to tear the peppers. Cut a slit down the side of each pepper and remove the seeds. Set aside.
2. Prepare the filling:
- If you’re using meat, heat 1 tbsp of olive oil in a skillet over medium heat. Add the chopped onion (if using) and cook until softened, about 3-4 minutes.
- Add the ground meat (beef, pork, or chicken) to the skillet and cook until browned. Season with garlic powder, cumin, chili powder, salt, and pepper. Once the meat is cooked, set aside to cool slightly.
- If you’re just making cheese-stuffed peppers, skip this step and proceed to the next.
3. Stuff the peppers:
- Stuff each roasted pepper with either the cooked meat mixture or cheese, depending on your preference. You can mix cheese into the meat mixture for a cheesy filling. Be careful not to overstuff so the peppers don’t tear.
4. Fry the stuffed peppers (optional, for crispy outer coating):
- In a large skillet, heat the olive oil over medium heat. Once hot, carefully add the stuffed peppers and fry for about 2-3 minutes on each side, just until golden and crispy. If you want to skip this step, you can simply bake the peppers.
5. Make the sauce:
- In a separate saucepan, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until fragrant and softened, about 2 minutes.
- Add the diced tomatoes, chili powder, cumin, salt, and pepper. Stir and let it simmer for about 10 minutes to develop the flavors. You can add a little broth if you want a thinner sauce.
- Taste the sauce and adjust the seasoning as necessary.
6. Assemble the dish:
- If you fried the peppers, place them in a baking dish. Pour the tomato sauce over the stuffed peppers. If you skipped frying, simply place the stuffed peppers in a baking dish and top with the sauce.
- Top with extra cheese (optional) and bake at 350°F (175°C) for 10-15 minutes or until the cheese is melted and bubbly.
7. Serve:
- Garnish with chopped cilantro, sour cream, or avocado slices (optional).
- Serve as a main dish or alongside a side of cauliflower rice or a simple green salad.
Notes:
- You can add other fillings to your chiles rellenos, such as sautéed mushrooms, spinach, or even a blend of cheese varieties like goat cheese or cream cheese for extra richness.
- If you prefer a vegetarian version, simply stuff with cheese and your favorite veggies or beans (in moderation for keto).
This keto version of chiles rellenos is deliciously flavorful, with a perfect combination of smoky peppers, savory filling, and a zesty tomato sauce. Enjoy!