Chiles Rellenos de Huevo

Chiles Rellenos de Huevo is a delicious Keto Mexican breakfast dish featuring stuffed poblano peppers filled with a savory egg mixture. This flavorful and satisfying meal is perfect for a low-carb start to your day.

Ingredients

• 2 large poblano peppers
• 4 large eggs
• 100g cream cheese, softened
• 50g shredded cheddar cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt - to taste
• Pepper - to taste
• 2 tablespoons olive oil
• Fresh cilantro - for garnish (optional)

Steps

1. Preheat the oven to 200°C (400°F).
2. Roast the poblano peppers on a baking sheet for about 15 minutes or until the skins are blistered, turning occasionally.
3. Once roasted, remove the peppers from the oven and place them in a plastic bag to steam for 10 minutes, then peel off the skins carefully.
4. Cut a slit down one side of each pepper and remove the seeds and membranes gently.
5. In a mixing bowl, whisk together the eggs, cream cheese, cheddar cheese, garlic powder, onion powder, salt, and pepper until well combined.
6. Stuff each poblano pepper generously with the egg mixture.
7. In a skillet, heat the olive oil over medium heat. Carefully place the stuffed peppers in the skillet and cook for about 5 minutes, or until the bottoms are golden brown.
8. Transfer the skillet to the preheated oven and bake for an additional 10 minutes or until the egg mixture is set.
9. Remove from the oven, garnish with fresh cilantro if desired, and serve immediately.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 400 mg
• Total Fat: 28 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for Keto diets.
• Rich in protein and healthy fats, supporting muscle maintenance and energy.

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