Keto Chili Rellenos

Yield: 4 servings

Keto Chili Rellenos

Low carb and oh so cheesy.


  • 4 Poblano peppers
  • 8 oz. pepper jack cheese
  • 2 eggs, separated
  • 1 teaspoon baking powder
  • 1/2 cup coconut flour
  • 1 cup coconut oil for frying
  • 1 (10 oz.) can red enchilada sauce


  1. Heat your oven broiler. Place peppers on foil-lined baking sheet. Place in oven, 6" away from heat source. Char your peppers for 10-12 minutes, rotating the peppers to char them on all sides. Remove from oven and place in dish.
  2. Put plastic wrap over the dish to allow the peppers to steam for 10 minutes. Peel the skin off the peppers. Cut a slit down one side of the peppers and remove seeds. Slice your block of cheese length-wise, so that you get 4 long pieces. Fill each pepper with cheese.
  3. Heat oil in pan to medium.
  4. Place egg yolks and baking powder in bowl and mix. Whip egg whites in separate bowl until you get stiff peaks. Fold whites into yolk mixture.
  5. Place coconut flour on dish. Roll peppers in flour, then place in egg mixture, then place in pan. Fry the peppers until the outside is golden brown and the cheese is melted, about 4 minutes per side.
  6. Heat enchilada sauce and pour on plate, 1/4 of sauce per one pepper. Place pepper on sauce. Enjoy!


6.3 grams carbs per Chili Relleno
Created using The Recipes Generator
DinnerKarissa Long