Low Carb Chili Rellenos, Gluten Free & THM

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Low Carb Chili Rellenos are delicious and a great way to enjoy your Favorite TexMex dish at home.

Low Carb Chili Rellenos

One of my favorite dishes to get at our local Mexican restaurants is their Chili Rellenos. These mildly spiced peppers stuffed with gooey cheese then fried are the things my food dreams are made of. I mean come on now, how can you go wrong when you stuff anything with cheese and fry it? You can’t, plain and simple.

So I knew I wanted to try making these at home.  This was only my first time to try my hand at them and there was that whole silly learning curb that I tripped over a time or two, but even with the few trips we loved them and they were an amazing lunch. Chili Rellenos is a little more labor intensive than most of my other recipes, so just be aware. There are a few steps to making them but man are they worth it!

This was only my first time to try my hand at them and there was that silly learning curb that I tripped over a time or two, but even with the few trips we loved them and they were an amazing lunch. These are a little more labor intensive than most of my other recipes, so just be aware. There are a few steps but man they worth it.

Low Carb Chili Rellenos are delicious and a great way to enjoy your Favorite Mexican dish at home.

What are Chili Rellenos?

Chili Rellenos, translate simply to “stuffed chili”, according to my sources aka, the internet. So in order for that stuffing to happen, we need the right chili peppers. The pepper of choice in the dreamy Mexican dish is the poblano. These peppers are a beautiful dark green color and in my opinion taste like a cross between a jalapeño and a bell pepper. They have an amazing flavor and the spice level is very mild. If you want to remove most of their heat you would simply remove the seeds and membrane in the pepper, but I prefer to leave mine in to get that nice heat.  To stuffed these beautiful peppers you could use any cheese you prefer, but the more traditional recipes use a Mexican white cheese like queso asadero, but my local favorites use Monterrey Jack, so that is my choice in this recipe.

Now that we have discussed our peppers and cheese choices for this low carb version, we need to talk batter and frying. When I started researching Chili Rellenos, I found many varieties out there that used some flour in the batter and some that didn’t. As I studied I learned that the flour is mostly to help the egg batter stick to the peppers when you fry them. Since I our family does low carb and THM I don’t use regular flour in our food, so I replaced it with my favorite brand of oat fiber in my batter and it worked great.

Low Carb Chili Rellenos are delicious and a great way to enjoy your Favorite Mexican dish at home.

Preparing the Chili Rellenos

Like I said earlier this recipe has a few steps, but they are totally worth it when you taste them. I will be adding a video to this post soon so you can see all the steps as I go. I don’t about you, but I am a visual learner, so seeing a video always helps me. Hopefully, I will get that edited and up soon. but until then here is a list of steps for this recipe.

  • Blister or Blacken your Poblano Peppers
  • Steam and Remove the skins and seeds
  • Stuff your Poblanos with cheese
  • Prepare your batter and dip each pepper
  • Fry each pepper until golden brown on both sides

You can find the details for each of these steps below on the recipe card. These peppers make take a little extra time and some practice on my part but when I served them to my family after making them I had some happy guys. These certainly didn’t disappoint. I can’t wait to make them again, you know for “practice”, ha!

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Chili Rellenoes, Low Carb, Gluten Free, THM
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Ingredients

  • 6 medium Poblano Peppers
  • 3 cups of Monterray Jack Cheese, shredded or cubed
  • 4 large eggs
  • pinch of salt
  • 2 Tbsp Oat Fiber (optional)
  • Peanut Oil for Frying
  • Note: if you have a nut allergy use your choice of frying oil.

Instructions

  1. To prepare your poblano pepper place them on a baking sheet and broil them on high until the skins begin to get nice and charred. The skins will blister and become black. Flip them over carefully and do the same. You can also do this on a gas burner on your stove top if yo prefer. You just lay each pepper on the open flames until you get the same black charring.
  2. Once the peppers are blackened place them in a big bowl and put a plate or lid over them. Let the peppers sit and steam for about 10 minutes. This will help the skins peel more easily.
  3. After the ten minutes take a pepper and gently remove the black skins from both sides of the pepper. It is okay if some is left on the pepper. I think it had some good flavor from the charred parts.
  4. After you have the skin removed place a cut in one side of the pepper skin, being careful not to cut through both sides. This cut is for removing the seeds if you want and for stuffing the cheese into.
  5. Once you have all your peppers cleaned off and slit, you can begin carefully stuffing your cheese into your openings in your peppers. Make sure you get plenty of cheese in each pepper.
  6. If the peppers tear a little just try and close them up as best you can. You want to fill the peppers and then make sure the pepper closes.
  7. Next prepare your batter by separating 4 room temperature eggs. Add your egg whites to a mixing bowl and whip them until they become stiff peaks.
  8. Once your peaks form turn your mixer on the lowest speed and add in the egg yolks and a pinch or two of salt. Mix well.
  9. Add in your oat fiber to the egg mixture and combine well. Some recipes call for flour to help the egg mixture stick more to the peppers, so the oat fiber is used in that sense, just to lower the carbs.
  10. Add about 1/2 inch of oil to a frying pan and heat the oil. It needs to be really hot before you add your peppers. You can test your oil by dropping a small amount of the batter into the oil and if it starts cooking immediately then it is ready to go.
  11. When you are ready to fry, carefully pick up your stuffed poblano and dip it into the egg batter. Make sure the pepper is covered well and carefully add the battered pepper to your hot oil.
  12. Cook the chili until it is nice and brown on once side then slowly turn it over to cook on the other side. This only takes about 2-3 minutes on each side.
  13. Remove the cooked pepper from the oil, drain well and place it on a baking sheet lined with paper towels to catch extra oil. Serve warm with your favorite red sauce or salsa and sour cream.
  14. Note: if you are cooking several before serving, place the ready peppers on a baking sheet and keep them in the oven at 200 degrees until you have cooked all you need. This will keep them nice and warm to serve when ready. This is a slightly labor intensive recipe, but they are such a nice and tasty treat.
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