Best 3 Low Carb Chile Rellenos Flourless Recipes

LOW CARB CHILI RELLENOS, GLUTEN FREE & THM

Steps:

• To prepare your poblano pepper the first step is to 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.
• It is important to flip them over carefully to do the same to the opposite side.
• Once the peppers are blackened on both sides place them in a big bowl and cover it with a plate or lid.
• Let the peppers sit and steam for about 10 minutes. This will help the skins peel more easily.
• After the ten minutes take peppers out and gently remove the black skins from both sides of the peppers.
• Next, make a cut into one side of the pepper but be careful not to cut through both sides. This cut is for removing the seeds if you want and for stuffing the cheese into.
• Once you have all your peppers cleaned out, you can begin carefully stuffing your cheese into your openings in your peppers. Stuff the peppers generously but not too much or they will not close around the cheese.
• Then once all the peppers are stuffed, prepare your batter by separating 4 room temperature eggs and add the egg whites to a mixing bowl.
• Beat the egg whites until they reach stiff peaks. When they are stiff lower the mixer speed to the lowest setting and add in the egg yolks and a pinch or two of salt. Mix well.
• At this point add in the oat fiber to the egg mixture and combine well.
• Now you are ready to prepare your skillet and oil for cooking. So add about 1/2 inch of oil to a frying pan and heat the oil on medium-high. It needs to be really hot before you add your peppers. Tip: 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.
• When you are ready to fry, carefully pick up your stuffed poblano and dip it into the egg batter and cover completely.
• Carefully place the battered pepper into the hot oil and cook the chili until it is nice and brown on once side then slowly turn it over to cook on the other side.
• After the pepper has browned on both sides remove the cooked pepper from the oil, drain well on a paper towel. Continue this process until all peppers are cooked.
• If you are cooking several before serving, I recommend placing the cooked peppers on a baking sheet and placing them in the oven at 200 degrees until you are ready to serve.

LOW CARB CHILE RELLENO CASSEROLE

Steps:

• Grease an 8x8" baking pan.
• Slice each chile along one long side and open flat.
• Arrange half of the chiles in the bottom of the baking pan, skin side down, in a single layer.
• Top with the pepper-jack cheese.
• Arrange the remaining chiles over the cheese, skin side up.
• Beat the eggs, cream and salt well.
• Pour evenly over the chiles.
• Top with the cheddar cheese.
• Bake at 350º for 35 minutes, until golden brown.
• Let stand 10 minutes before cutting.

AUTHENTIC MEXICAN CHILI RELLENOS

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
• Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
• Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
• Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.