Keto Friendly Chili Relleno Food
LOW CARB CHILE RELLENOS, FLOURLESS
This is a very simple recipe to satisfy the chile rellenos craving if you are doing low carb. Similar recipes on this site use soy flour. This one does not.
Provided by windhorse23
Categories Lunch/Snacks
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Steam the chili pepper for about 10 minutes until they have softened. You can also choose to char them instead. Let them cool.
- Slice each pepper lengthwise, removing the stem. Cut the pepperjack cheese into 8 equal chunks and then stuff a chunk into each pepper. (I cut them to make them fit lengthwise.) Place in a greased casserole. I use a small lasagna pan.
- Beat the eggs, cream and salt until blended, then pour over the peppers.
- Top with the cheddar cheese.
- Bake at 350 for 35 minutes. Let stand 10 minutes before eating.
- Can be frozen.
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- Arrange the peppers in one layer on the prepared baking sheet and broil a few inches from the heat until blackened on each side, 4 to 6 minutes per side. Transfer the roasted peppers to a medium heat-proof bowl. Cover the bowl with plastic wrap and let the peppers rest for 15 minutes. Use paper towels to gently rub the blackened skin off the peppers. Keeping the stems intact, cut a 3-inch slit down one side of each pepper, then gently remove the seeds using paper towels.
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- When the broiler is hot, place the poblano peppers on a baking sheet and stick them under the broiler for a few minutes until the skin begins to char black. Use tongs to turn the pepper so that every side can get charred well.
- Place the charred peppers into a brown paper bag, and close it tightly to allow them to steam for 10-15 minutes.
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- Use a spoon to scrape out the seeds of the peppers. Then, fill each pepper with approx. ¾ cup of a mix of the colby and pepper jack cheeses. You may also use shredded monterey jack cheese here, for less spice. The peppers should be full while you can still hold them shut with your fingers. Set the peppers aside for a short time.
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