Keto Chile Rellenos

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  • prep time

    prep time

    50 min

  • cook time

    cook time

    20 min

  • ready time

    ready time

    1 h 10 min

Keto Chile Rellenos

56 ratings

Forget tacos, you’re here for Chile Rellenos. It turns out, even the original batter for Chile Rellenos is keto-friendly! It takes a little time and patience to roast the poblano peppers, but the reward is a deep, darkened, pepper filled with a blend of ooey, gooey cheeses. Are you salivating yet?

*Please note you will need more olive oil than what is noted in the ingredient list for frying. The ingredient list reflects the nutrition that will be consumed.

  • Net Carbs

    4.2 g

  • Fiber

    0 g

  • Total Carbs

    4.2 g

  • Protein

    22.4 g

  • Fats

    43.2 g

499 cals

Keto Chile Rellenos

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Poblano Peppers, Raw

    Poblano Peppers, Raw

    4 pepper

  • Colby Cheese

    Colby Cheese

    1-½ cup, shredded

  • Pepper Jack Cheese

    Pepper Jack Cheese

    1-½ cup, shredded

  • Olive Oil

    Olive Oil

    4 tablespoon

  • Raw Egg

    Raw Egg

    2 large

  • Salt


    ¼ teaspoon

  • Onion Powder

    Onion Powder

    ¼ teaspoon

Recipe Steps

steps 9

1 h 10 min

  • Step 1

    Start by roasting 4 poblano peppers. Do this directly over a stove burner without using a pan on medium-high heat. You can adjust the heat according to how your poblanos are roasting. One at a time, use a pair of tongs to rotate each poblano over the open flame until the skin darkens and bursts. Crackling sounds mean it’s roasting! This process may take 20+ minutes.
    Step 1
  • Step 2

    Allow the roasted peppers to cool until you can touch and manipulate them. Leave the stems on, but remove all the blackened skin that has peeled away, revealing a soft but roasted flesh. Do not rinse the skin with water, or you’ll rinse away the flavor. Then, slice each pepper once down the middle, so each pepper can open up like a pocket.
    Step 2
  • Step 3

    Use a spoon to scrape out the seeds of the peppers. Then, fill each pepper with approx. ¾ cup of a mix of the colby and pepper jack cheeses. You may also use shredded monterey jack cheese here, for less spice. The peppers should be full while you can still hold them shut with your fingers. Set the peppers aside for a short time.
    Step 3
  • Step 4

    For this step, you will need a ½ - 1 cup of olive oil. Start heating the oil in a cast iron skillet, giving about a ½-inch height of oil. Choose a skillet that’s not much larger than a single stuffed poblano, if possible. Separate your 2 eggs, and whip the egg whites to stiff peaks.
    Step 4
  • Step 5

    In a bowl, whisk together the egg yolks and remaining spices.
    Step 5
  • Step 6

    Fold the egg whites into the egg yolk mixture. You should have a fluffy batter that has a lot of air bubbles and can coat the back of a spoon. Don’t over mix the egg whites, or your batter will run too thin. However, a batter that completely holds its shape is too thick.
    Step 6
  • Step 7

    When the oil is hot enough to fry the batter, and the stuffed peppers are at room temp, it’s time to fry! Lay one stuffed pepper down in the bowl of batter, pinching the pepper’s opening shut. Sweep more batter over the top of the pepper, covering it all but the stem. Pick the pepper up, wipe away any excess batter, and carefully lay the coated pepper down into the hot oil.
    Step 7
  • Step 8

    Frying each side of the pepper should take no more than 1 minute, but typically less. Use a pair of tongs to rotate the pepper in the oil to fry each side to a golden, flaky, crisp. You may have to hold it in place for the top of the pepper near the stem to fry. You may also wish to scoop out any leftover bits in the oil between peppers to avoid burning.
    Step 8
  • Step 9

    Fry all 4 poblano peppers and set them aside to cool slightly, but not too long before the cheese settles. You can soak up excess grease with a paper towel before serving.
    Step 9

Comments 29

  • StacieG

    StacieG 2 months ago

    When you know these will be delicious before making them! Added to tomorrows log. Thanks!

    • FabulousRadish574906

      FabulousRadish574906 4 months ago

      Great recipes. I make the Mexican enchilada roja sauce to top the chiles rellenos and add more cheese on top.

      • simplelife2000

        simplelife2000 8 months ago

        I couldn’t get my eggs to come to a stiff peak, but I just rode with it and know it was a little messy. They are absolutely delicious.! Will have again

        • Linny

          Linny 3 months ago

          Try beating them at room temperature. However, if there is any oil residue in the bowl or on the beaters, that can hinder your egg whites from getting stiff.

      • PropitiousMacadamia713650

        PropitiousMacadamia713650 3 years ago

        Since I only have glass electric stove I would use a regular skillet to roast peppers or oven?

        • StacieG

          StacieG 2 months ago

          Or on the grill. Yum!

        • simplelife2000

          simplelife2000 8 months ago


        • FortuitousKale817569

          FortuitousKale817569 3 years ago

          You can roast peppers under the broiler. Place on a cookie sheet. Keep a close eye on them. Turn as needed. When toasted place them in A plastic bag or paper sack or even roll them in a paper towel. They will steam this way. After a couple of minutes the peeling comes off easy.

      • Maria

        Maria 3 years ago

        I did the sauce with tomatoe, serrano and little onion blended add sour cream and i did no make them with egg. Delicious

        • MarvellousKetone676575

          MarvellousKetone676575 3 years ago

          Can you stuff with ground turkey and zucchini and peas I don’t want to use eggs. Cold with simple tomato sauce home made. I’am Mexican so my cooking it’s a little beet diferent???

          • JerkyChef

            JerkyChef 3 years ago

            Favorite Keto meal.

            • SugarCoatedGirl

              SugarCoatedGirl 3 years ago

              This is a fun recipe but I usually recommend one egg per pepper to get a good layer on the outside. Also don’t let the oil get too hot - you want the egg to slow cook so the cheese has time to melt. I love to add some shredded chicken inside too!

              • Vita

                Vita 4 years ago

                Wow I made this for dinner tonight and it’s amazing. I’ll make it again and again xD

                • Anonymous

                  Anonymous 4 years ago

                  Can you use an airfryer?

                  • simplelife2000

                    simplelife2000 8 months ago

                    I can’t imagine doing this in an air fryer

                  • recipewriter

                    recipewriter 4 years ago

                    Yes! Preheat your air fryer to 400 degrees before cooking, as the outside batter will be wet and want to fall down your pepper when it sits on a cooking tray. You will lose some fat content since you are omitting the cooking oil.

                • Cheryl

                  Cheryl 4 years ago

                  Great but I have to use toothpicks to hold the peppers together.

                  • tja4043fec

                    tja4043fec 4 years ago

                    Perfect the way it is!!!!

                    • SarahG68

                      SarahG68 4 years ago

                      Would there be a way to use an air fryer to "fry" these?

                      • Anonymous

                        Anonymous 4 years ago

                        I made these today. I did put them in a pan in the oven at the suggested 400 degrees and it worked great. I also put some foil on top of the chilies as they cooled which made it easier to take the outer skin off. I fried them in a little olive oil after I stuffed them with some smoked cheese. They were so delicious. This ones a keeper

                        • ludla

                          ludla 4 years ago

                          This may be a stupid question, but how can you accomplish "roasting" on electric stove? Using broil option in oven? I LOVE chilis rellenos, and is one of the few foods I miss!

                          • Pia

                            Pia 3 years ago

                            Broil and turn occasionally and then put peppers into a paper bag and seal it for about 5 or 10 minutes and the skins will be so easy to peel right off :-)

                          • Chris

                            Chris 3 years ago

                            Outdoor grill

                          • RazurBeam

                            RazurBeam 3 years ago

                            Griselda is a genius! I used the metal trivet from my instant pot on my glass top stove and they charred marvelously. Thanks for great tip!

                          • Griselda

                            Griselda 4 years ago

                            I have electric stove also and I found a wire round rack that I put over burner and turn on high set the Chile’s over rack and turning them every couple minutes

                          • 1calimom

                            1calimom 4 years ago

                            Or if you have a cast iron skillet, it works great and chars really well

                          • recipewriter

                            recipewriter 4 years ago

                            Yes broiling in the oven would be the alternative. You will need to be mindful of burning, but the skin does need to char in order to peel off later.

                          • Marumaru

                            Marumaru 4 years ago

                            I used 400 degree oven, then broil. Sorry I don't have exact times. Worked like a charm. It smelled like I messed up and the skin was black, but that's what you want as long as it's only the outer skin. They looked like black balloons, easy to peel, just watch out for hot steam.

                        • iliana

                          iliana 4 years ago

                          I did it without the frying with the egg and they are still delicious. I just did a tomato based sauce to deep it into or pour it on top. I stuffed mine with ground meet I cooked. Very Good.