I had a really crazy craving for Chili Rellanos while on my second day stuck at home with the flu. So weird, right? Of course, I needed a Keto option for this delicious, carby treat, and it turned out fantastic!
For the Rellanos:
1. 5 Large Poblano peppers
2. 1 lbs Ground Beef
3. 2 Cups Shredded Monterey Cheese
4. 1/2 a Shallot
5. 3 Tbs Taco Seasoning
6. 2 Tsp Ground Cumin
7. 2 Tbs Olive oil to brown ground beef
8. 1/2 Cup Olive Oil to pan fry Rellanos
9. 1/2 Cup Heavy Cream
10. 2 Eggs
11. 1/2 Cup Ground-up Pork Rinds
12. 1/2 Cup Almond Flour
For Chipotle Cream Sauce
1. 1 7oz Can Chipotles in Adobo Sauce
2. 4 Tbs Sour Cream
3. 1/2 Cup Heavy Cream
4. 1/2 a Shallot
5. 3 Cloves Minced Garlic
6. Tsp Worcestershire Sauce
7. 1 Tbs Lime Juice
8. 1 Tbs Salt
9. 1 Tbs pepper
*For the Chili Rellanos: Brown ground beef in olive oil, while seasoning with cumin, taco seasoning and shallot. Drain and set aside. Cut open Poblanos down middle, but not entirely in half. Add a spoonful of Monterey to each pepper, and then stuff with ground beef mixture. Once stuffed, add additional ground beef mixture until pepper is almost overflowing. Combine eggs with heavy cream in one bowl. Combine crushed up pork rinds with almond flour in a separate bowl. Soak each stuffed poblano in the egg mixture until fully coated, then transfer to pork rind/four mixture. Coat fully. Once all peppers have been coated, transfer them to freezer for 20-30 minutes to allow for coating to stick. Pre-heat oven to 375 degrees during this time. Remove from fridge. Place 1/2 cup olive oil in skillet on high heat. Pan fry peppers on each side for approximately 5 minutes. Remove from heat, and place in baking dish in oven for 45 minutes. Remove from stove.
For Chipotle Cream Sauce: Purée Chipotle peppers in blender. Add in sour cream and heavy cream. Purée for additional 30 seconds. Add remaining ingredients, and blend on medium for 30 seconds. Allow to cool and thicken in fridge for about 10 minutes.
Top each pepper with chipotle cream sauce. Enjoy!