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."
photo by seantryder
- Ready In:
- 55mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 8 anaheim chilies, fresh
- 8 ounces monterey jack pepper cheese
- 3 eggs
- 1 cup heavy cream
- 1⁄2 teaspoon salt
- 4 ounces sharp cheddar cheese, shredded
directions
- 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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Reviews
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I used poblanos and halved the recipe. I might use one less egg next time. I added some cumin and next time I may make a light red salsa for the bottom on the dish for extra flavor. Great Keto recipe - a keeper! -
I changed the recipe up a little, but they turned out wonderful! I used poblano peppers which I roasted on the grill and then sealed in a bowl to make the skins easier to remove. I the sliced the peppers lengthwise and removed the seeds but left the stems for the aesthetic effect. For the filling, I used chorizo, shredded Colby jack cheese, and about a 1/4-1/2 cup of heavy cream to blend it all together. After stuffing the peppers, I followed the rest of the recipe to a T. I was a little hesitant about the egg mixture, but realized it is the alternative to battering the rellenos with flour. These are great for my LCHF lifestyle. Very tasty. The whole family loved them. -
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Just got back from NM where I purchased some fresh roasted Hatch chilies so used these. Followed the recipe to the T except I added some shredded chicken and then some black pepper to the egg/cream mixture. Also deseeded the chili but thought that was normal. Easy and delicious! -
While the flavor was fine, the instructions never said to seed the peppers. I should have trusted my gut but I've never worked with chilies before so I didn't do that. Be sure to because no one ate the upper parts where all the seeds are. The skins also made it difficult to eat. Next time I will fire roast them first until the skin blisters by broiling for 8-10 minutes on either side then let cool in a sealed pot or plastic bag or 20 mins. The steam will ensure the skins come off easily. Finally, I am going to try reducing the egg a bit to get more of a cream sauce. They came out of the oven sitting in a very creamy scrambled egg kind of thing, which while tasty, wasn't easy to serve with the chilies.<br/><br/>The recipe is a good start, but deseed and deskin the peppers and they are much, much easier to eat.
Tweaks
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Added spinach sauteed in butter and used Oaxaca cheese. Will use smaller dish or use more chiles so batter stays on top.
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RECIPE SUBMITTED BY
I'm a psychotherapist who decided to start cooking creatively after years of resistance. I cook primarily vegetarian but cook with other ingredients when my family complains too much. I'm the mother of 3 sons, two of whom are grown, and I've been married since 1978. I cringe when I think back on the cooking my poor husband valliantly endured when we were first married. I collect cookbooks and frequent the thrift shops in my area for unusual finds.
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