Keto Chile Rellenos Appetizer is a delicious Southwestern Keto appetizer, or simply a great breakfast to start your day. It is similar to a classic quiche – only bite-sized mini ones! Vegetarians will love this appetizer! The best part is it is so easy to prepare and serve. Joanie simplified this creation by using Canned Hatch Green Chiles. You can even pair it with your favorite Mexican dinner or soup. It is the perfect side dish.
Try Joanie’s Keto Chile Rellenos Appetizer as a side with any of the following Mexican dishes:
- Keto Authentic Chicken Fajitas – Fajitas de Pollo
- Keto Albondigas (Meatball) Soup
- Shrimp in Red Sauce with Mushrooms and Rice
- Healthy Southwest Burrito Bowl
- Southwestern Shrimp Bisque
We love having this dish as a quick and light breakfast, or even as a snack in the evening with a classic Keto-friendly Margarita!
Chile Rellenos actually means “stuffed peppers” in English. Originally green Chile peppers were filled with minced meat and coated with eggs. Anaheim Chiles or Poblanos were most prominently stuffed. This sounds very similar to baked stuffed bell peppers that many of us in the Northeast grew up enjoying, But, any green pepper will work – Pasilla Chiles, New Mexico Chiles, and even Jalapeños will be delicious. However, there is a technique for making the classic recipe.
If you love Classic Chile Rellenos, you will love this appetizer. Traditional Chile Rellenos is a batter-covered deep-fried poblano pepper stuffed with delicious gooey cheese. Hard to top that, but also very time-consuming to create. If you do not mind the extra time, Joanie’s appetizer could be made by roasting fresh poblanos in the oven, peeling back the charred skins, de-seeding, and chopping them finely. This would be a great filling for the Keto Chile Rellenos Appetizer.
However, instead of all the extra work, Joanie used canned Hatch Green Chiles that are already chopped and are delicious! In addition to the Hatch Chiles lots of Mexican cheese and Sharp Cheddar are essential to the recipe. The egg mixture with whole milk and a little almond flour will turn this into a mini-quiche. Plus, it is crustless. Try our Authentic Keto Enchilada Sauce as a delicious topping for this appetizer!
After greasing your 8 X 8 baking dish, the only trick for this recipe is to layer the cheese and green chiles before pouring in the egg mixture. Finish the layering with half the cheese blend on top and sprinkle with a little seasoning. Joanie used ground cumin, but smoked paprika, or organic ancho chile powder would be wonderful. Pour the egg mixture over the top and make sure it is evenly spread over the dry ingredients.
This recipe is perfect just as they are from the oven. However, Joanie likes a garnish to carry the Mexican theme. She adds some diced tomatoes and delicious crumbled Cotija cheese to create an exquisite presentation. As a result, the garnish added the additional Mexican flavor she wanted. You could also add some chopped cilantro. You now have the perfect little Southwestern appetizer for fall!
A few final tips – drain the canned green chiles well to avoid an overly soggy appetizer. You should also allow them to cool and set up well before serving. These can actually be made in advance and refrigerated to firm them up and meld the flavors together. A quick microwave re-heating works perfectly for these little gems!
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Keto Chile Rellenos Appetizer – A Mexican Taste Explosion!
Keto Chile Rellenos Appetizer is filled with layers of Hatch Green Chiles and Creamy Mexican Cheese. Cutting them into appetizer size and topping with a garnish of tomatoes and Cotija cheese will yield the perfect Southwestern appetizer! It is definitely Tasty Low Carb!
Keto Chile Rellenos Appetizer
- Preheat oven to 375 °F degrees. Combine the cheddar and Monterey Jack cheeses in a medium bowl.
- Grease an 8 x 8 square baking dish. Layer half of the cheese blend on the bottom of the baking dish. Follow with the green chiles and then the remaining cheese blend. Sprinkle cumin on top.
- In a separate bowl whisk the eggs, milk, and almond flour. Pour over the top of the baking dish evenly. Bake until set, approximately 30 minutes.
- Allow to cool for 15 minutes then cut into 16 pieces and arrange on an appetizer tray. Garnish with diced tomatoes, and cotija cheese.
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