**This post may contain affiliate links to products I love. It cost you nothing extra but I earn a small commission when you order through them. These links help support this blog.**
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.
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.
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!
My Table of Three’s Social Media