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Loaded Chile Relleno - Keto Taco Tuesday Special


Loaded Chile Relleno - Keto Taco Tuesday Special

One of the hardest parts for me about maintaining a ketogenic lifestyle has been giving up tacos and burritos and most Mexican food, but thanks to a bit of ingenuity and some google searches I've learned that I really don't have to give up anything.

From bread to cheesecakes to fried foods there is a way to make just about everything keto friendly. I can make an English muffin from scratch in 5 minutes and it tastes like an English muffin...

This diet isn't restrictive when you change your perception and start thinking in terms of what food do I want instead of what foods can I not have, from there you just google it and you have a keto friendly version of pretty much whatever food you'd like. Now does that mean you can go make a fathead pizza everyday and lose weight? Probably not, but if you want to turn Friday's into a pizza night you still can. It requires a bit of effort (honestly, it's pretty easy to make) but fortunately your body is operating off of ketones so you'll have the added energy needed to make a pizza! 

More importantly... back to the Chile Relleno.

I love a good chile relleno, it’s basically just a fried cheese bomb. I was doing a bunch of Keto Cinco de Mayo recipes and a keto Chile Relleno just seemed like a no brainer.

Poblano Peppers are my usual choice but I’ve heard people trying it with other types of peppers like Anaheim or Jalapeno. Also, we didn’t just stuff ours with cheese! We added a blend of chorizo and cream cheese to really flavor it up and it tasted awesome. 

Let’s get moving with the ingredients...

  • 2 Poblano Peppers
  • ¼ cup Almond Flour
  • ¼ cup Pork Rinds
  • 3 Eggs
  • ½ cup of shredded cheese
  • 2 oz Beef Chorizo
  • 1 oz Cream Cheese
  • 1 teaspoon Salt & Pepper
  • ½ teaspoon Paprika
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Cayenne Pepper
  • ½ teaspoon Chili Powder
  • ½ teaspoon Cumin

The steps…

  1. Start by cutting the tops off of your poblano peppers, try and just cut out the stem so there is still a bit of “roof” left on the top.

  2. Mix your eggs in one bowl and your batter in another:

  3. To mix batter: add almond flour, pork rinds and all of your seasoning

  4. Cook the chorizo in a pan, medium heat - should take about 10 minutes.

  5. Add the cream cheese and mix until thick and pasty, add more if you prefer but don’t forget your macros!

  6. Stuff the peppers with chorizo mix and shredded cheese. Really load them up. 

  7. Stick the top of the pepper back in.

  8. Smoother with egg, and then coat the batter as best you can.

  9. In a deep pan add enough oil to fry the bottom and some of the sides.

  10. Cook (and cover to avoid splatter) for 2-3 minutes on medium heat. Flip and make sure all sides get cooked.

  11. Remove from pan, smother with sauce or salsa of choice and enjoy that sucker!

**The picture above used this method but you may have better results baking it. I will be trying this next time. Updates to follow!

The Macros...