Low-Carb Chiles Rellenos with Chorizo and Goat Cheese
Roasted Poblano peppers stuffed with spicy chorizo and goat cheese, dipped in a traditional fluffy egg batter and fried.
Total
1h 5m
Prep
45 min
Cook
20 min
Serves
4
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Recipe serves 4
Ingredients
- 4 large Poblano Peppers
- 12 oz Mexican Chorizo
- 6 oz Goat Cheese
- 6 large Eggs
- 0.25 tsp Cream of Tartar
- 1 cup Avocado Oil
Instructions
- 1
Char poblanos over an open flame until blackened; steam in a bag, then peel and seed.
- 2
Cook chorizo until browned; mix with goat cheese.
- 3
Carefully stuff peppers with the cheese mixture.
- 4
Separate eggs. Beat whites with cream of tartar until stiff peaks form. Fold in yolks gently.
- 5
Dredge peppers in a light dusting of coconut flour (optional) then coat heavily in egg batter.
- 6
Fry in hot oil until golden brown on all sides.
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 | 710 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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