This keto version of Chili Rellenos with Salsa Verde sauce recipe is so easy to make. I’m using two kinds of peppers, poblano and red bell pepper. The peppers are stuffed with chicken and cheese, battered and fried in a healthy oil. You can also modify this recipe into a chili rellenos casserole. Pour the chili relleno sauce in the bottom of a casserole dish, lay the cooked peppers on top and add some extra cheese. Bake at 350 degrees in the oven till bubbly.
I have included my authentic salsa verde sauce recipe below to compliment the chili rellenos.
Chili rellenos translated means stuffed pepper.
SALSA VERDE
Ingredients:
2 medium tomatillos, halved
2 serrano or jalapeno peppers, seeded
1 chipotle (smoked jalapeno)
1 poblano, blackened and skin removed
2 cloves garlic, crushed
¼ onion (red or white)
6 sprigs cilantro
1 tsp ancho powder
Directions:
Cover all except cilantro and ancho in a pot or deep frypan with water.
Bring to a boil and simmer 10 min.
Add cilantro and ancho and blend with hand blender.
Heat 1 tbsp refined coconut oil in a fry pan.
Pour in blended sauce and simmer until thickened. (~20 min)
Adjust salt to taste.