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#keto #ketodiet #ketogenicdiet
Watch Keto Refried Beans video here ➡️
Today’s video is about how to keto chiles rellenos. Join along and cook with me healthy Mexican low carb recipes. This recipe was very easy to make and they came out delicious!
– 8 Poblano or Anaheim peppers
– 8 eggs
– avocado oil
– melting cheese of choice
– coconut flour (optional)
– 1/4 tsp salt
1. Clean and roast the peppers.
2. Place the peppers in a plastic bag or in a bowl covered with foil and let them sweat for 15 minutes.
3. Peel and stuff the peppers with cooked ground beef or melting cheese of choice.
4. Whip egg whites until stiff. Add the egg yolks and salt. Mix all together.
5. Dip peppers in egg batter and place in a pan with hot oil. Cook on each side for about 30 seconds.
– 1/4 onion
– 4 tomatoes
– 2 garlic cloves
– 1 tsp comino
– 1/4 tsp oregano
– 4 cups water or broth
– salt to taste
1. Combine all ingredients in blender and blend.
2. Cook salsa in pan with hot oil.
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Hello, my name is Elsa. This channel is about my health journey with the keto diet and the success that my husband and I have had with the ketogenic lifestyle. Come along with me as I show you some recipes that I regularly eat plus some that I have never eaten as I make them into a keto friendly version. We are not doctors, but have lived a ketogenic lifestyle since February 2017. During these years we have experienced keto weight loss and my husband has reversed Type 2 Diabetes without medication. We want to spread the keto word to give hope to people fighting Type 2 Diabetes and who want to lose weight in a healthy way.
And this is how I will eat my chile
relleno. Hello lovely people! Welcome to my channel. My name is Elsa and I am @mexican_keto_journey Journey on Instagram and I invite you to Follow me there as I do post my daily
meals and anything having to do with my Keto life. If you are new to my YouTube
channel, I thank you for being here, I Welcome you, and I invite you to
subscribe as I do post weekly keto Recipe videos. If you are not new to my
channel welcome back and I appreciate You being here again. Now let’s get ready
for today’s video. In today’s video we’re going to be making chiles rellenos and salsa roja, which is stuffed peppers and A red salsa. It has been way too long
since I’ve made chiles rellenos, to be Honest with you more than a decade ago.
At that moment I thought the process Took very long and then my husband and I
devoured them in seconds. But now I see that it’s not a very difficult process and it can be quite quick as well. So let’s get started with today’s recipe. For today’s recipe, chiles rellenos, stuffed peppers, you will need poblano
peppers. I am using 8 peppers. I have Already washed them. You will need eggs.
You will need one egg per pepper, Avocado oil, melting cheese of choice, I am using queso Oaxaca, and the coconut flour is optional. And for the sauce, for the red
salsa, you need four tomatoes, four roma Tomatoes, 1/4 of an onion, 2 garlic cloves,
1-3 jalapeños depending on how spicy You want it, you will need oregano, here I
am using Mexican oregano, ground cumin, And salt. The chicken broth is optional.
You can use water if you want. First step is to roast the peppers.
We’re going to put them on the heat and Let them roast until they are completely
dark all around. Peppers have been roasting for quite a while now. See how this one is barely getting a little bit brown. So it needs to be darker than that
and throughout the entire pepper. Something I forgot to mention was do not
remove the stem from the peppers because It’s going to help you a lot as you do
this process and as you do the Cooking process as well. They are almost halfway there. We still Need for them to get a lot darker all
around so we can take them out of the heat. So here we see that they are now done. I have taken them out of the heat.
They’re completely roasted all the way around. We are now going to place them in
a plastic bag so they can sweat for about 15 to 20 minutes. You can also place them in a bowl and cover them with aluminum foil.
Okay we’re going to close this up and
let them sweat for about 15 to 20 minutes. Step number two is to make the salsa.
While your peppers are sweating, which is Going to take about 15 to 20 minutes, you
can set them aside and start with the salsa. Now here you see that my salsa
is ready. As I was preparing it I did not Notice that I did not record it. I
will put all the ingredients here of Everything that went inside the blender
to make the salsa. Once you blend all the Ingredients together it is now ready to
cook the salsa with some avocado oil. Now that they have been sweating for about 20 minutes, we’re going to take them out And going to remove the skin. It’s easier
to do it under running water, it comes Off easier. So I’m going to show you how
to do this one and then I’m going to do The rest of them under running water. Okay I went ahead and peeled all the
peppers. Here we have one with an open Slit. Do not make the slit all the way
across. Just make a small slit and at This point if you do not want your
pepper spicy, you you can remove the Seeds under the water as well. If you
want it spicier you just leave the seeds In there. I am going to at this moment go
into the water and remove the seeds Before I fill them up. Okay after we take out the seeds we are now ready to stuff the peppers. Here I have my melting cheese of choice. This one is Oaxaca. You can use Monterey Jack, You can use cheddar cheese, you can use mozzarella, whatever cheese you prefer. You will just stuff it, stuff the pepper with the cheese And here I have what’s called picadillo.
I made some earlier so I can stuff some Of the peppers with this picadillo. And here you see I made the slit by mistake All the way to the bottom. So I’m just
gonna have to be careful with that because The opening is quite big. Let me use
another one for the picadillo. I will put cheese in that one. You can stuff them with picadillo And and cheese. It will be really really
good. You could also stuff them with cream cheese. I might add a strip of cream
cheese to this or just a strip of this Cheese like and cook it together.
I’m going to continue doing That to the rest of the peppers. I do
have eight in total. I’m gonna fill Some with cheese and some with picadillo, some with picadillo and cheese. Step number four is to coat the peppers
and to make the batter. We have already
Stuffed the peppers so now we’re going
to coat them with coconut flour and dip Them in the batter. Now the coating of the
peppers is optional. I’m going to coat One pepper with coconut flour so I can
show you the difference between a Coated pepper and a non coated pepper
after it is cooked. I am only going to over this pepper with the coconut flour and I will be showing you the difference Of one with coconut flour and one
without coconut flour. To make the batter you will first have
to separate the egg whites from the Yolks. I have the yolks here. I have
already separated them and now we’re Going to mix the egg whites. I’m going to
use my handheld mixer until the whites Are stiff. You will see right now how it will change in consistency. You will mix it until it is of this
consistency, almost like a big batch of Whipped cream. After this you’re going to
add the egg yolks and some salt and You’re going to mix it again. Now make
sure you do not over mix this. And it is now ready to dip the peppers. You’re going to add a generous amount of
oil onto your pan, let it get hot and Then we start cooking the peppers. Let’s see how this goes. Here goes nothing. I have not done this in over 10 years, And to be honest with you the last time
that we made them I didn’t even make This batter. I don’t even know what we
did, but they came out delicious anyway. So here it is my first time making them
with this egg batter And you will turn them over when they
are golden from the bottom. Okay guys, let’s try this again. If you guys know me by now, I like to keep it real. I am Learning as I go. As I make each video I
am learning myself. I am researching and Doing whatever I can to get this right.
Although I am a Latina, there are many Dishes that I have myself not tried
before. I’m only going to be doing one at a time so I can have full control and more space. Not too bad. Some of the batter fell off.
Next we’re gonna do the coconut Flour one to see if it sticks better
than that. Okay we’re going to try the one that we coated with coconut flour. Okay we can see here that after the
sixth pepper they have now turned out Prettier and this one is without the
coconut flour. And they are done. Here I have served it over the red salsa that we made earlier. You can soak them in the Salsa, you can just lay them over the
salsa, or you can eat them without Salsa. You could also eat them with some
Mexican cream or even some sour cream.
And those beans are from my previous
video, the keto refried beans. I have Added them to my plate and this is how I
will eat my chile relleno. I will link The video to the keto refried beans in
the description and I will also put them In the cards at the very top. And there you have it lovely people, chiles rellenos in a keto friendly version. I hope you’re able to make this recipe as it Was easier than I thought it would be
and they came out delicious. Please don’t Forget to like this video, subscribe,
leave a comment if you’re going to make This delicious recipe and I will see you
on my next video.