Keto Baked Shrimp Chile Relleno

Keto Baked Shrimp Chile Relleno

Ingredients:

• 4 large poblano peppers
• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1/2 tsp cumin powder
• Salt and pepper to taste
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• Lime wedges for garnish

For the Sauce:

• 1 tbsp olive oil
• 2 tbsp tomato paste
• 1/2 cup chicken broth
• 1/2 tsp cumin powder
• Salt and pepper to taste

Nutrition Values (per serving):

• Calories: 380 kcal
• Carbohydrates: 9g
• Protein: 29g
• Fat: 25g
• Fiber: 3g
• Net Carbs: 6g

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 4

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Instructions:

1. Prepare the Peppers:

• Preheat your oven to 400°F (200°C).
• Place poblano peppers on a baking sheet and roast in the oven for 20 minutes, turning occasionally, until the skins are charred and blistered.
• Remove from the oven and place in a bowl covered with plastic wrap to steam for 10 minutes. The skins will peel off more easily as a result. Peel, then make a vertical slit down the side of each pepper and carefully remove the seeds and membranes, leaving the stems intact.

1. Prepare the Shrimp Filling:

• In a skillet, heat 1 tbsp of olive oil over medium heat. Add the chopped onion and simmer for 3–4 minutes, or until transparent.
• Add minced garlic, cumin powder, salt, and pepper. Cook until aromatic, one or two more minutes.
• Add the prawns and simmer for 3–4 minutes, or until they are pink and opaque. Remove from heat.

1. Assemble the Rellenos:

• Stuff each poblano pepper with the shrimp mixture and place in a baking dish.
• In a small bowl, mix together sour cream and chopped cilantro. Spoon over the stuffed peppers.
• Top with a scattering of shredded Monterey Jack cheese.

1. Make the Sauce:

• In the same skillet used for the shrimp, heat 1 tbsp olive oil over medium heat.
• Cook for a minute after adding the tomato paste.
• Gradually add chicken broth, stirring until smooth.
• Add cumin powder, salt, and pepper to taste. Simmer for 5-7 minutes until slightly thickened.

1. Bake the Rellenos:

• Pour the sauce over the stuffed peppers in the baking dish.
• Bake in the oven at 400°F (200°C) for 15-20 minutes, until the cheese is melted and bubbly.

1. Serve:

• Before serving, take out of the oven and allow it cool for a few minutes.
• If desired, garnish with extra finely chopped cilantro and lime wedges.

Enjoy your Keto Baked Shrimp Chile Relleno!

This recipe provides a flavorful twist on traditional chile rellenos while keeping it keto-friendly with wholesome ingredients. Each serving is satisfyingly rich in flavor and low in carbohydrates, making it a perfect choice for those following a ketogenic diet.