Can you believe that at 55 years old, I have never had a Chili Relleno?? Not only that, I’m Mexican …so what gives? Ok. Here’s why and it’s not even a good story but – as far as I knew, a Chili Relleno was a chili filled with egg and cheese. That was all I needed “to know” as I like meat with my meals.
My hubby often orders Chili Relleno’s when we are eating out. I still didn’t quite understand the concept but again …didn’t ask questions. It wasn’t until my hubby looked at a menu and said, “Woah. These sound amazing ….there’s chorizo in this Chili Relleno.” And that’s when I finally asked more questions.
Paleofied Chili Relleno
So clearly, I was wrong. It is not filled with egg, it’s battered and dipped in egg. And while most are filled with cheese, I decided to make a paleo version and use a creamy cheese alternative, along with chorizo. If you can handle dairy, then regular cream cheese will work fine but I use Kite Hill Cream “Cheese” Spread which is made from almonds. They turned out pretty freakin’ good. I will add, my husband was very pleased with my version!
These Paleo Chili Relleno’s are a process, I’m not going to lie. But after making them the first time, I was able to get through the process much quicker the 2nd time around. I am also going to play around with the recipe and bake them, for more of a casserole style.
If you’re a casserole fan, be on a look out for this recipe ‘casserole style’ but in the meantime, you may like this Keto Taco Casserole! It does have dairy but an alternative cheese is equally delicious!
Chili Relleno Fan??
Not being a fan of this meal in the first place, I have nothing to compare it to. Having my daughter and hubby give me 2 thumbs up, made me feel confident to share! I’d love to hear from you ….Paleo Chili Relleno/Chili Relleno fans or not, if you make this, please let me know what you think!
Not sure I’ll ever order this meal out because cheese does tend to make my stomach a little ‘girgly’ but now I get the hype! And it taught me to ask more questions because all these years, I’ve missed out on a delicious paleo version of Chili Releno.
Paleo Chili Relleno
Ingredients
- 6 poblano chili’s
- 5 Eggs – separated
- 2ish cups almond flour
- 25 oz of light flavored olive oil
- Filling:
- 16 oz bag of cauliflower crumbles
- 11 oz of chorizo
- 3/4 tub of Kite Hill cream “cheese” or 5 oz of cream cheese
- 2 tbsp oil or butter
- Sauce:
- 1 1/2 cups tomato sauce
- 1/4 tub Kite Hill Cream “Cheese” or 3 oz of cream cheese
- 1/4 onion
- 2 garlic cloves
- 1 tsp cumin
- 1/2 tsp cayenne*
- 1/2 tsp chipotle powder*
- 1/2 tsp salt
Instructions
- Roast poblano chili’s in broiler for 8-10 minutes, turning over once in that time frame. Place into large plastic bag or paper bag for 10 minutes. Gently peel off skin.
- Slice a long slit on one side of the chili and remove seeds.
- Make filling.
- In a large pan, cook up cauliflower crumbled in oil or butter for about 5 minutes. Scooch to one side of the pan and cook up the chorizo on the other side, for about 5 minutes. Combine the 2 and cook on med-low for 8 minutes, stirring about occasionally.
- Add 3/4 tub cream “cheese” and mix in to incorporate.
- Make sauce.
- Toss all into blender and give it a whirl to combine. Pour sauce into sauce pan and heat through.
- (*or use 1 full tsp of either/or)
- Assemble:
- Separate yolks from whites into individual bowls. Whip up the whites with hand mixer til fluffy! Whisk the yolks. Fold in the yolks into the whites.
- Place almond flour into a bowl.
- Pour oil into a large pot and warm on medium heat. While oil is warming, assemble the chili’s.
- Carefully spoon in about 1/4-1/2 cup of filling, into each poblano chili. Move the slit sides of chili back so the 2 pieces are connected. Use a couple of toothpicks if needed. Repeat with remaining chili’s.
- With tongs, carefully place the filled poblanos into the egg bath, then almond flour bowl. Toss about the flour to coat …then gently shake off excess flour.
- Carefully place chili into heated oil, slowly turning over after 45 seconds. Take out & let oil drip off (if any) and place on a platter. Repeat with remaining chili’s.
- Make sure sauce is still warm and/or warm again. Pour sauce over chili’s – top with cheese if desired.
- Enjoy! You deserve it!
