## Irresistible Keto Chile Relleno Recipe: A Low-Carb Delight for Your Taste Buds

Are you on the keto diet and craving something deliciously satisfying? Look no further! This **Keto Chile Relleno Recipe** is not only low-carb but also pac……

Are you on the keto diet and craving something deliciously satisfying? Look no further! This **Keto Chile Relleno Recipe** is not only low-carb but also packed with flavor that will make your taste buds dance. Whether you're hosting a dinner party or simply treating yourself to a delightful meal, this recipe is sure to impress.

### What is Chile Relleno?

Chile Relleno is a traditional Mexican dish that features poblano peppers stuffed with cheese, meat, or other fillings, then battered and fried. However, in this **Keto Chile Relleno Recipe**, we’ll skip the batter and focus on making it keto-friendly by using wholesome ingredients that keep the carbs low while maximizing flavor.

### Ingredients You'll Need

To create this mouthwatering dish, gather the following ingredients:

- **4 large poblano peppers**: These peppers are mild and perfect for stuffing.

- **1 cup shredded cheese**: Cheddar, Monterey Jack, or a blend works well.

- **1 cup cooked ground beef or turkey**: For added protein.

- **1 teaspoon garlic powder**: To enhance the flavor.

- **1 teaspoon onion powder**: For a savory kick.

- **1 teaspoon cumin**: Adds a warm, earthy flavor.

- **Salt and pepper to taste**: Essential for seasoning.

- **1 cup diced tomatoes**: Fresh or canned, for a juicy filling.

- **Fresh cilantro for garnish**: Adds a fresh touch.

### Instructions

1. **Preheat Your Oven**: Start by preheating your oven to 375°F (190°C).

2. **Prepare the Peppers**: Roast the poblano peppers over an open flame or in the oven until the skin is charred. Once charred, place them in a plastic bag for about 10 minutes to steam; this makes peeling easier. After steaming, peel off the charred skin and make a slit on one side to remove the seeds.

3. **Make the Filling**: In a skillet, combine the cooked ground meat with garlic powder, onion powder, cumin, diced tomatoes, and half of the shredded cheese. Stir until well mixed and heated through.

4. **Stuff the Peppers**: Carefully stuff each poblano pepper with the meat and cheese mixture, then place them in a baking dish.

5. **Top with Cheese**: Sprinkle the remaining cheese over the stuffed peppers.

6. **Bake**: Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.

7. **Garnish and Serve**: Once done, remove from the oven and garnish with fresh cilantro. Serve hot and enjoy!

### Why This Recipe is Keto-Friendly

This **Keto Chile Relleno Recipe** is perfect for those following a ketogenic lifestyle. It’s low in carbohydrates and high in healthy fats and protein, making it an excellent choice for anyone looking to maintain their keto diet without sacrificing flavor. The use of fresh ingredients and spices ensures that you get all the satisfaction without the guilt.

### Tips for Success

- **Choose Your Peppers Wisely**: Opt for fresh, firm poblano peppers. The better the quality, the tastier your dish will be.

- **Customize the Filling**: Feel free to add other low-carb vegetables like spinach or zucchini to the filling for added nutrition.

- **Serving Suggestions**: Pair your stuffed peppers with a side salad or guacamole for a complete meal.

### Final Thoughts

This **Keto Chile Relleno Recipe** is a fantastic way to indulge in a classic Mexican dish while staying true to your dietary goals. With its rich flavors and satisfying texture, it’s bound to become a favorite in your household. So why wait? Gather your ingredients and get cooking! Your taste buds will thank you!