Keto Chile Rellenos: Low-Carb Stuffed Poblano Peppers

Chili Rellenos are a classic Mexican stuffed pepper, and this keto version keeps all the bold flavors while cutting carbs. These keto chili rellenos are filled with shredded chicken and cheddar-jack cheese, but you can easily swap in beef, chorizo, or a vegetarian mix of mushrooms and corn. The secret to keeping this dish low carb is replacing regular flour with almond flour for the batter. Scroll down for the full printable recipe.

Keto Chili Rellenos

This recipe is perfect for anyone who loves spicy Mexican food but wants a low-carb meal. The technique is traditional—roasting and peeling the poblanos, making a simple red tomato sauce, stuffing the peppers, and frying them in a light almond flour crust—so you get authentic texture and flavor without the extra carbs.

These chili rellenos are great for a weekend cooking project: they take a little time but reward you with layered flavors and comforting melted cheese. Serve them over the homemade red sauce and sprinkle extra shredded cheese on top if you like.

Keto Chili Rellenos – Ingredients

Serves 4

Main Ingredients

4 Poblano peppers
4 oz shredded cheddar-jack cheese
4 oz shredded cooked chicken (or substitute beef or chorizo)
1 cup almond flour
2 eggs, separated
Salt and pepper, to taste
Coconut oil for frying

For the Red Sauce

1 can (14.5 oz) diced tomatoes
1 cup chopped onion
2 cloves garlic, minced
1/2 tsp dried oregano
1/2–1 cup bone broth (or chicken stock)
1 tbsp olive oil
Salt and pepper, to taste

Keto Chili Rellenos – Directions

1. Preheat the oven broiler.

2. Arrange the poblano peppers on a baking sheet and place them under the hot broiler. Rotate with tongs so the skin chars evenly—watch closely, this happens fast.

3. Transfer the charred peppers to a brown paper bag and seal it to steam for 10–15 minutes. Steaming loosens the skin for easy peeling.

4. While peppers steam, blend the diced tomatoes to your preferred consistency—pulse lightly for a chunkier sauce or blend smooth for a finer texture.

5. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sauté the chopped onion until browned and tender.

6. Add the cooked onions to the tomatoes in the blender along with the minced garlic, then blend to combine. Pour the mixture into a skillet over low heat, add 1/2 cup bone broth, 1/2 tsp oregano, salt and pepper, and simmer. Add the remaining 1/2 cup broth if the sauce needs thinning while the peppers finish cooking.

7. Remove the peppers from the bag and peel off the charred skin. Make a T-shaped slit down one side of each pepper and carefully remove seeds and membranes.

8. In a bowl, combine shredded cheese and shredded chicken. Fill each pepper with the mixture and fold the pepper edges to enclose the filling.

9. Spread 1 cup almond flour on a plate and season with salt and pepper. Separate the eggs and whip the egg whites to soft peaks (do not overbeat). Gently fold in the yolks and transfer the mixture to a shallow bowl.

10. Heat 1–2 inches of coconut oil in a skillet over medium-high heat. When hot, dredge each stuffed pepper in almond flour, then dip into the egg mixture to coat.

11. Fry the coated peppers, turning gently with tongs, until golden brown on all sides—just a few minutes per side. Drain briefly on paper towels.

12. Serve the chili rellenos over the warm red sauce and top with extra shredded cheese if desired. Enjoy immediately.

Pin this recipe to save it for later.

Recipe Summary

Equipment

• Paper bag (for steaming peppers)

Ingredients (Printable)

• 4 Poblano peppers
• 4 oz shredded cheddar-jack cheese
• 4 oz shredded cooked chicken (or substitute)
• 1 cup almond flour
• 2 eggs, separated
• Salt and pepper, to taste
• Coconut oil for frying

For the Red Sauce

• 1 can (14.5 oz) diced tomatoes
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2–1 cup bone broth or chicken stock
• 1 tbsp olive oil
• Salt and pepper, to taste

Notes

Nutritional information is approximate and provided as a courtesy. Adjust seasonings and fillings to suit your taste: swap proteins, make it vegetarian, or add extra spices for heat.