I love everything about these Keto Vegetarian Cheesy Keto Chile Rellenos—the gooey, cheesy center encased in the charred pepper makes every bite a fiesta-worthy moment.

Reprinted with permission from Cast Iron Keto by Alex and Lauren Lester, Page Street Publishing Co. 2020. Photo credit: Lauren Lester

This chile relleno is a dish to share. Simple to prepare and full of flavor, it’s one of the best low-carb stuffed peppers you can make. The rich cheese interior and roasted poblano flavor combine to create a satisfying low-carb meal that doesn’t feel like a compromise.

With minimal prep and a short cook time, these stuffed peppers are an easy weeknight favorite. They’re perfect for Mexican-themed dinners and will quickly earn a place on your regular rotation.

Is this Keto chile relleno recipe spicy?

Poblano peppers are typically mild. In this recipe they’re usually seasoned simply with salt and pepper, so the finished dish is generally not very spicy. If you want extra heat, add sliced jalapeño or a spicier sauce.

What do poblano peppers taste like?

Poblanos have a flavor similar to bell peppers but with less crunch and a deeper, slightly smoky taste when roasted. The thin skin chars and peels easily, which makes them ideal for this stuffed pepper recipe. Rubbing the skin with a little olive or coconut oil before roasting helps the skins come off more cleanly.

Can you add toppings to this keto chile relleno recipe?

Yes. Just ensure toppings are low in carbs to keep the recipe keto-friendly. Good additions include extra cheese, shredded chicken, crumbled ground beef, or sautéed peppers. Keep an eye on net carbs so you stay within your target.

Can you store leftovers for later?

Leftovers hold up well. Reheat gently over medium-high heat so the peppers and filling warm evenly, and add a pinch of salt and pepper if needed. You can refresh the dish with a little extra shredded cheese when reheating.

Why does this recipe use eggs?

Both the yolks and whipped egg whites are used to bind the coating and create a light, airy batter that adheres to the coconut flour. Beating the whites gives the exterior a delicate texture that crisps when fried.

Keto Chili Rellenos Ingredients

This recipe uses simple, gluten-free ingredients and yields a flavorful, low-carb meal with minimal prep time.

• 4 medium Anaheim or poblano peppers
• 1 1/2 cups (170 g) shredded Mexican blend cheese
• 1/4 cup (30 g) coconut flour
• 3 large eggs, whites and yolks divided
• 1 cup (224 g) refined coconut oil, or 1 cup (240 ml) algae oil, or 1 cup (224 g) lard
• 1 cup (240 ml) low-sugar red enchilada sauce
• 1 medium avocado, diced or thinly sliced; 4 tbsp (48 g) sour cream; 1 medium jalapeño, thinly sliced
• 2 tbsp (8 g) minced fresh cilantro

How to make Keto Chili Rellenos

1. Using a gas grill, gas burner, or broiler, char the Anaheim or poblano peppers 2–3 minutes per side until blistered.

2. Place the charred peppers in a 10-inch (25-cm) or larger cast iron skillet and cover with a dish towel for 20 minutes to steam. Peel off as much skin as possible, then cut a T-shaped slit in one side of each pepper, keeping the pepper intact to form two flaps. Stuff each pepper with one-fourth of the shredded cheese, close the flaps, and set aside.

3. Put the coconut flour in a medium bowl. In another bowl, beat the egg whites with a hand mixer until light and fluffy (about 2 minutes). Fold in the egg yolks.

4. Heat the oil in the same skillet over medium-high heat. Dredge each pepper in the coconut flour, then dip into the egg mixture. Carefully place peppers seam-side down in the hot oil and fry 1–2 minutes until brown. Flip and fry 1–3 minutes more until golden. Remove peppers and drain excess oil from the skillet.

5. Add the enchilada sauce to the skillet over medium heat and warm for 2–3 minutes. To serve, spread sauce on each plate, top with peppers, and garnish with avocado, sour cream, jalapeño slices, and cilantro.

Variations and additions

You can customize these chile rellenos with different low-carb ingredients: pepper jack or sharp cheddar, shredded chicken, or seasoned ground beef are all great options. If you prefer bell peppers, you can use them—just adjust size and cook time as needed. For a vegan version, omit dairy and use a plant-based cheese and an egg substitute suitable for frying.

Side dishes that pair well

Cauliflower rice is an excellent low-carb accompaniment. These rellenos also pair nicely with grilled chicken or beef for extra protein. Fresh salsas like pico de gallo and guacamole are natural complements.

Storage and freezing

For best texture and flavor, enjoy these peppers fresh. Leftovers reheat well; add extra cheese or a touch more sauce when warming. Freezing is not recommended if you want to preserve the original texture of the fried coating.

Nutrition

Per serving (approx.): 504 kcal, 42 g fat, 16 g carbohydrates, 18 g protein. Values will vary based on ingredient brands and portion sizes.

Keto Chili Rellenos

Course: Main Course

Cuisine: Mexican

Keyword: keto chile rellenos

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 4

Calories: 504 kcal

Author: Kelly

These keto chile rellenos are stuffed with cheese and eggs and are surprisingly easy to make, even for beginner cooks.

Ingredients

• 4 medium Anaheim or poblano peppers
• 1 1/2 cups 170 g shredded Mexican blend cheese
• 1/4 cup 30 g coconut flour
• 3 large eggs whites and yolks divided
• 1 cup 224 g refined coconut oil, or 240 ml algae oil, or 224 g lard
• 1 cup 240 ml low-sugar red enchilada sauce
• 1 medium avocado diced or thinly sliced; 4 tbsp (48 g) sour cream; 1 medium jalapeño, thinly sliced
• 2 tbsp 8 g minced fresh cilantro

Instructions

1. Char the peppers 2–3 minutes per side until blistered.
2. Steam the charred peppers in a covered skillet for 20 minutes, peel off skin, make a T-shaped slit, and stuff each with one-fourth of the cheese.
3. Place coconut flour in one bowl. Beat egg whites until fluffy, then fold in yolks.
4. Heat oil, dredge peppers in coconut flour, dip in egg mixture, and fry seam-side down 1–2 minutes until brown; flip and fry 1–3 minutes until golden. Drain on paper towels.
5. Warm enchilada sauce in the skillet 2–3 minutes. Serve sauce on plates, top with peppers, and garnish with avocado, sour cream, jalapeño, and cilantro.

Other Keto-Friendly Meals

If you enjoy Mexican flavors, try these keto-friendly options to round out a meal: guacamole, taco salads made without shells, and pico de gallo. All three are low in carbs and pair well with these rellenos.

• Guacamole — creamy avocado-based dip high in healthy fats and low in carbs.
• Taco Salads — ditch the taco shells and build a bowl with lettuce, low-carb veggies, and a protein like chicken.
• Pico de Gallo — a fresh, low-carb salsa of tomato, onion, and peppers that brightens richer dishes.

Takeaways

You can make Cheesy Keto Chile Rellenos at home with the recipe above. Pair them with guacamole, a taco salad, or pico de gallo for a satisfying low-carb Mexican dinner. Enjoy experimenting with fillings and toppings to suit your taste.