Low Carb Chile Rellenos, Flourless

Total Time
Prep 20 mins
Cook 35 mins

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.


  1. Steam the chili pepper for about 10 minutes until they have softened. You can also choose to char them instead. Let them cool.
  2. 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.
  3. Beat the eggs, cream and salt until blended, then pour over the peppers.
  4. Top with the cheddar cheese.
  5. Bake at 350 for 35 minutes. Let stand 10 minutes before eating.
  6. Can be frozen.


Most Helpful

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!

Cindy G. September 04, 2014

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.

niles.plante_7260145 July 25, 2014

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