KETO Mexicana Relleno

My favorite breakfast item in Mexico is a GOOD Chili Relleno! The one I make at home is controlled by the ingredients that keep my fat melting! Along with the great selection of white cheeses here in Mexico, the peppers, oh my … the peppers!

Ingredients

6 whole poblano peppers
3/4 lb shredded beef or chicken (a rotisserie chicken work well)
8 oz meunster cheese, shredded or cut into sticks
3 Tablespoons coconut flour
1 tsp salt
4 large eggs
Coconut oil for frying

Instructions

Over a gas grill or burner, blister the poblanos until they’re black on all sides.
Place peppers in a large bowl, cover them, and allow them to steam in their own heat for at least 20 minutes.
While the peppers steam, separate the eggs into whites and yolks in separate bowls and place them back in the fridge so they stay cold.
Once the peppers have steamed, remove them from the bowl and use a butter knife to scrape off the blistered skin. They don’t have to be perfectly skinned, but get off as much as you can.
Slice a T shape across the top of each pepper, making sure not to slice through both sides and not to slice down through the tip of the pepper. You want to leave a nice “flap” you can stuff.
Carefully clean out the seeds and pith of each pepper with a spoon.
Stuff each pepper with about half cheese and half shredded meat, just until the peppers are full. (You need the flaps to close back up.)
With peppers stuffed, combine the salt and coconut flour in a medium bowl.
Using a stand mixer or a whisk, whisk the egg whites until just before they stiffen and peaks begin to form. You want them to have lots of air, but not be a meringue.
Scramble the yolks and gently fold them into the whites.
Heat up the coconut oil until it’s a good frying temp. (About 375 degrees, or until the handle of a wooden spoon begins to sizzle when quickly poked into the oil.)
Working quickly, dredge the stuffed peppers in the coconut flour and then coat them in the egg mixture (a spatula helps to pile it on top) and then place them in the frying oil using tongs.
You may need to work in batches so you have enough room to turn them.
Once they’ve browned on all sides, remove them to a wire rack over some paper towels to cool.
Repeat until all peppers are cooked.
Serve immediately with low-carb salsa, avocado, and sour cream.

Notes

Macros per pepper: 380 Calories, 29g Fat, 4g Net Carbs (7g carbs – 4g fiber), 25g Protein
Gluten-free: These are gluten-free!
Vegetarian: Leave out the meat and just add more cheese.

By Stephanie Powers