Low Carb Chile Rellenos, Flourless

READY IN: 55mins
Recipe by windhorse23

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.

Top Review by seantryder

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.

Ingredients Nutrition

Directions

  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.

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