Chiles Rellenos
Course: SnacksCuisine: MexicanDifficulty: Medium
Servings
6
servingsPrep time
15
minutesCooking time
5
minutesCalories
170
kcalTotal Carbs
6
gramsNet carbs
3
gramsFat
13
gramsProtein
10
gramsThis video builds on a couple of techniques we’ve used before — including creating super melty cheese. This is a recipe where watching the video is going to be super helpful in understanding the directions.
Ingredients
3 queso sticks (see video or this technique)
2 roasted poblano peppers
1/2 cup shredded mozzarella
6 TBS Birch Benders Keto pancake mix
1/2 tsp baking powder
1/2 tsp baking soda
1 large pinch sea salt
2 large eggs
2 TBS heavy whipping cream
Directions
- Add mozzarella, pancake mix, baking powder, baking soda and salt to a food processor and pulse until the mixture looks like bread crumbs. Add the eggs and heavy whipping cream and process until you have a smooth batter.
- Transfer the batter to a piping bag or sandwich bag (makeshift piping bag). See the video for instructions.
- Cut three melty queso sticks in half and wrap each with enough roasted poblano to cover at least half of it.
- Use your piping bag to fill each corn dog maker cavity half way to 2/3rds full, then press each poblano wrapped cheese stick into the batter so that it is nicely nestled in.
- Pipe a bead of batter on top of each piece of cheese. Close the corn dog maker and cook for 4 minutes.
- Remove the chile rellenos to a wire rack and allow to cool for at least 3 minutes before serving.
Recipe Video
Notes
- Each relleno is consider a single serving for the purpose of the macros.
I noticed in this recipe you used the Birch Blenders Keto, where in the Pigs in a Blanket you used Birch Blenders Paleo. Any particular reason for one choice over the other?
I use BB Keto in recipes where I want a more corn bread texture and I use BB Paleo when I want something lighter (like a pancake or waffle texture). BB Keto is not a good pancake or waffle mix, in my opinion, but I do like the texture for certain batters.
Thank you for your response. I hate buying products that end up sitting on the shelf until I throw them out. That will give me something to think about.
Steve could you develop a NUT FREE batter for use in the corn dog maker recipes?
Unfortunately BB products contain ingredients my husband can’t eat.
Possibly. It’s just so hard for me to accommodate every dietary need. I go through a lot of ingredients trying to find the right balance of taste and carbs. In the new year, I’ll be experimenting with lupin flour. If I have success with that, I’ll let everyone know.
Any ideas on how to do this recipe without a corndog maker?