Chiles Rellenos with Cauliflower Rice and Chorizo
Roasted Poblano peppers stuffed with a complex blend of chorizo and cheese, coated in a stiff-peak egg white batter and fried.
Total
1h 10m
Prep
40 min
Cook
30 min
Serves
4
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Recipe serves 4
Ingredients
- 4 large Poblano Peppers
- 4 large Eggs
- 1 lb Ground Chorizo
- 1 cup Oaxaca Cheese
- 2 cups Cauliflower Rice
- 0.5 cup Avocado Oil
Instructions
- 1
Char poblanos over an open flame until blackened; steam in a bag, then peel and seed carefully.
- 2
Brown chorizo and mix with cauliflower rice and cheese; stuff into peppers.
- 3
Separate egg whites and yolks. Beat whites to stiff peaks, then gently fold in yolks.
- 4
Dredge peppers in a light dusting of coconut flour (optional for low carb) then coat heavily in egg foam.
- 5
Fry in hot oil, spooning oil over the top until golden and puffy.
- 6
Serve with a roasted tomato salsa (no sugar added).
Nutrition per serving
Calories
520
26% of a 2,000 kcal day
| Protein | 28 g |
| Carbohydrate | 9 g |
| Fat | 42 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 980 mg |
Goes well with this
Mexican dishes that round out the meal.
Classic Mexican Red Rice
Traditional long-grain rice toasted and simmered in a fresh tomato and garlic puree.
Mexican Street Corn Tortilla
Spanish omelette base topped with roasted corn, lime, and cotija cheese.
Mexican Birria-Style Spaghetti Squash
Slow-braised beef short rib in a complex dried chili consommé served over oven-roasted spaghetti squash strands.
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