Chorizo Chile Rellenos low carb, gluten-free, grain-free & Paleo | momcanihavethat.con

Chorizo Chile Rellenos (Low Carb, Gluten and Grain Free)

These Chorizo Chile Rellenos are low carb but high in flavor! Smokey Poblano peppers stuffed with spicy chorizo sausage and tangy cheddar cheese and coated in a lighter-than-air egg batter. You're going to love them.
Course Dinner
Cuisine Mexican
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8
Calories 537kcal


  • 8 whole poblano or anaheim chile peppers


  • 1 pound chorizo
  • 1 tablespoon white vinegar
  • 8 ounces cheddar cheese, grated


  • 4 large eggs, separated
  • 1/4 cup coconut flour
  • 1 tablespoon cornstarch (or arrowroot powder)


  • 1 ounce onion
  • 10 ounces fresh tomatoes, seeded and chopped
  • 1/2 cup chicken broth
  • 1 bay leaf
  • 1 clove garlic
  • 1/4 teaspoon oregano
  • salt and pepper to taste
  • oil for frying


  • Cook the chorizo: drain, cool and mix with the vinegar.
  • Sauce: Saute the onion and garlic. Seed the tomatoes and give them a rough chop. Put the sauteed onions and garlic with the tomato and oregano in the blender. Blend until smooth. Pour into a frying pan, add the chicken broth and bay leaf and cook until thickened. Season with salt and pepper. (10-15 minutes)
  • Peppers: Place the poblano peppers over the flame of a stove burner to blacken and blister the tough outside skin, all over. Place peppers in a paper or plastic bag to steam so that the skin will be easier to remove. Carefully remove the blackened skin from the peppers- just peel it off with your fingers. Cut a slit in one side of each pepper and remove the veins and seeds. Grate the cheese (or use vegan cheese) and mix into the cooled chorizo. Divide the mixture evenly between the 8 chiles; about 1/2 cup per chile. Make sure the sides of the chiles will still meet to close and secure with a toothpick. Set aside.
  • Batter and Cook: In a dish big enough to fit a pepper, mix the cornstarch (or arrowroot powder) into the coconut flour and season with salt and pepper. Dredge the chiles in the coconut flour mixture and set aside. (A commercial gluten-free bake mix like Bob's Red Mill also works, for a higher carb count). You will probably only use 1/2 of the mixture, but better to have more than not enough. Carefully separate the eggs putting the whites into a medium bowl and the yolks into a small one. Heat 1/2 inch of oil in a heavy bottomed frying pan. Whip the egg whites until stiff peaks form. Beat the egg yolks with a fork and add 1/3 of the yolks to the egg whites at a time, folding in gently.
  • Put the tip of a wooden spoon or chopstick in the hot oil. If little bubbles form quickly, the oil is ready for the chiles. Dip a chile in the whipped eggs and cover completely. Cook in the oil until golden brown on both sides. I was able to cook three chiles at a time.
  • To plate, put a small amount of the tomato sauce on the plate and gently shake the plate back and forth to slightly spread the sauce. Place one of the Chile Rellenos on top of the pool of sauce. Add your sides and enjoy!


Nutrition Facts
Chorizo Chile Rellenos (Low Carb, Gluten and Grain Free)
Amount Per Serving
Calories 537
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 537kcal