After referring to lot of recipes online, I finally came up with this one that was quite simple to make and is very tasty. It's light on your tummy, so you won't feel guilty eating may be 2 of the peppers instead of 1.
Assemble Chile Rellenos: Place some of the stuffing in the split poblano, top it with 2tbsp of grated cheese.
Thank you for stopping by my Hideout.I really appreciate your feedback, so please feel free to leave your comment. Recently, I’ve been experimenting with the Ketogenic (Keto) diet, which is high fat, moderate protien and very low carb.
I wanted to make a somewhat lower fat chili rellenos by baking them and skipping the egg batter altogether.
If the poblanos are big, then you can close them, otherwise leave them open like a open faced sandwich. I had some leftover rice in the fridge and I mixed it with canned pinto beans and Mexican spices.
I remembered this amazing Chile Rellenos dish that we ate at a Mexican restaurant years ago and wanted to give it a try.
The whole meal takes a good 1.5hours to make with all the different steps involved, but it is totally worth the time. Place the broiled peppers in a bowl and cover with plastic wrap and let them sweat for 15 minutes.
Once cool enough to handle, peel the poblanos and split it open, but not in half and scoop the seeds out using a spoon. If you want a chunky sauce, then use as is, but if you want a smooth sauce, then use an immersion blender or blender to puree it. Unfortunately on the keto diet beans are forbidden (well, at least in the quantities that I like to eat them). I came up with a delicious low carb vegetarian Keto chili recipe that will knock your socks off!
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