Let’s make us some chili rellenos! I am keeping these as low carb as possible by nixing the breading and serving it with some fresh veggies instead of beans and rice. And I promise you it is easier than you think!
Ingredients 4 poblano peppers 8oz chorizo sausage or 4 links 1 cup whole tomatoes, canned or fresh 1 cup water 1/2 onion, roughly chopped 3 cloves garlic, whole 2 bay leaves 1 tsp oregano leaves (mexican if you have it) 1 tsp cumin powder 1/4 tsp salt 4 oz Monterey Jack cheese, cubed Optional toppings: Sour cream Guac Salsa Hot sauce Sliced radish Chopped green onions
First, we need to roast those poblano peppers! Place them on a lined sheet pan, drizzle in olive oil, season with a pinch of salt and roast at 400 degrees for 20-30 minutes until the skin is blackened and the peppers are soft. Place the peppers in a plastic ziplock bag, seal the bag and just let it sit for at least 15 minutes. The peppers will continue to steam and will make removing the skin much easier. You could also roast the peppers over a gas burner or on the grill. Once the peppers have cooled, remove them from the bag. Use a paring knife to carefully remove the charred skins. Slice the peppers in half longways, remove the seeds and ribs and set aside.
While the peppers are roasting, begin the sauce. Take 1 cup of whole, tomatoes and place in saucepan. I didn’t have fresh so I used canned cherry tomatoes. Just use what you have. Add the onion, garlic cloves and 1 cup of water or just enough to cover the tomatoes and onion. Cook over medium heat for about 10 minutes or until veggies are soft. Place in food processor and add oregano and cumin and blend on high heat until smooth. Be careful as the liquid will be hot. Return the puree to the sauce pan, add the bay leaves and cook over low heat for 10 minutes, stirring often. Keep a close eye because you don’t want it to reduce too much. If it is getting too thick, just add a little water.
Saute the chorizo in a 1 tsp olive oil, breaking it up as it cooks. I did this in a cast iron skillet because I love the way the pan caramelizes the meat.
Time to stuff the peppers! I used Monterey Jack but you could use cheddar or oaxaca if you can find it at the store. Just layer one side of the pepper with the cooked chorizo and cheese. You might have some chorizo left over which is totally fine. Save it and serve it with eggs in the morning! Then, fold the other side over, covering the stuffing. Add more cheese to the tops of the peppers. Stick them back in the oven for 10 minutes or until the cheese is nice and melty.
Plate your stuffed rellenos and top with a nice spoonful of the sauce. Finish with a drizzle of sour cream, guacamole or sliced avocados. They have so much flavor that you don’t need a ton of extra toppings. I served mine with a veggie side dish of sauteed green beans, kale, red peppers and sliced radishes. My oh my, was this fantastic!!!
Low Carb Chili Rellenos
For the stuffed peppers
- 4 whole poblano peppers
- 8oz chorizo
- 4 oz Monterey Cheese cubed
For the sauce
- 1 cup whole tomatoes canned or fresh
- 1/2 onion roughly chopped
- 3 cloves garlic whole
- 1 cup water (or just enough to cover veggies
For the Peppers
- Preheat oven to 400 degrees. Place poblano peppers on a sheet pan, drizzle with olive oil and sprinkle with a pinch of salt. Roast 20-30 min until skins are soft and the outsides are blackened. Place roasted peppers in ziplock bag, seal and allow to steam for at least 15 min. Remove peppers from the bag and carefully remove the skins with a paring knife. Slice the peppers in half longways and remove the seeds and ribs. Set aside.
- Brown chorizo in a heavy bottomed skillet like cast iron until fully cooked in 1 tsp olive oil. Place roasted peppers on a lined sheet pan, opened so you can add the filling. Add a scoop of chorizo and cheese to one side, then cover filling with other side of the pepper. Repeat for all peppers. Top with cheese. Roast for 10 min at 400 degrees.
For the Sauce
- Place tomatoes, onion, garlic and water in a sauce pan. Boil for 10 minutes or until veggies are soft. Put ingredients in a food processor along with cumin, oregano and salt and blend until smooth. Be careful as ingredients will be hot. Return puree to sauce pan, add bay leaves and allow to simmer for 10 min over low heat.
- Pour sauce over peppers and serve with desired toppings: sour cream, sliced radishes, cilantro, hot sauce, guacamole, sliced avocados, whatever you wish.
These macros are only for the stuffed peppers and 1/2 cup
of sauce (1/4 cup per serving). You will need to account for any additional
ingredients you include.
Number of servings 2 (two peppers each)
Amount per serving
Total Fat 55g
Dietary Fiber 4g
Net Carbs 10g
Vitamin A 47%
Vitamin C 188%