Machaca Chile Rellenos – Low Carb Keto | Grain Free |Gluten Free

Posted by on August 2, 2014 in Gluten Free Recipes, Low Carb Keto Recipes, Main Dishes, Uncategorized | 3 comments

Machaca Chile Rellenos – Low Carb Keto | Grain Free |Gluten Free

Machaca Chile Rellenos – Low Carb Keto | Grain Free |Gluten Free

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 2 chiles rellenos

Serving Size: 1 chle rellenos

Calories per serving: 573

Fat per serving: 43g

Machaca Chile Rellenos – Low Carb Keto | Grain Free |Gluten Free

This is a delicious low carb keto take on a Tex-Mex classic. Chiles Rellenos are usually heavy gut-bombs full of breading and carbs. This pared-down version will fill you up without filling you out. They can be made ahead in individual casseroles and frozen until ready to use.

Ingredients

Instructions

  1. (Optional Step) Roast poblano over an open flame or under a broiler with the pan placed on the top most rack closest to the heating element. Turn to roast all sides. Skin will char and become black. This takes about 5 minutes. Remove pepper and place in a glass bowl. Cover bowl with a saucer or plate and steam for 5 minutes or until you can comfortably handle the pepper. Peel off skin. Remove stem and seeds. Cut pepper in half. Reserve.
  2. Make 1 serving of Keto Machaca per recipe--or 1 serving of Chile Glazed Pork Loin, cut into 1/2-inch cubes. Reserve.
  3. Heat a nonstick skillet with olive oil over medium high heat. Add all veggie ingredients. Sauté until veggies are al dente (just approaching tender about 3-4 minutes). Combine with Quick Machaca.
  4. Grate cheese. Once beef and veggie mixture is cool enough not to melt the cheese, Combine half of the cheese with the Machaca-veggie mixture. Stir to combine.
  5. Preheat broiler while assembling rellenos.
  6. Divide the roasted, skinned and seeded poblano chile in half, lengthwise. Place the largest side of the roasted poblano half in the center of an individual casserole pan. Place half of the beef, veggie and cheese mixture on top of that tail end. Fold the rest of the poblano up and over the filling. The small pointed triangle end should be long enough to partially fold over the top of the filling. Top with 1/2 of the remaining shredded cheese. Repeat with the second half of the poblano.
  7. Broil on top or second rack until cheese is melted and top is browned (about 4-5 minutes). Watch that it doesn't burn.
  8. While the rellenos broil, combine sauce ingredients per the recipe instructions. We keep this 2 Minute Red Enchilada Sauce in the fridge at all times and then we only need to warm it by nuking for 20 seconds.
  9. When rellenos are done, remove casseroles from broiler. Place each on a plate. Top each with half the red sauce and a dollop of sour cream. Serve immediately. Enjoy!

Notes

So don't be askeered. Sure I've divided the steps into multiple steps. But honestly, the recipe boils down to a quick veggie sauté that takes about 5 minutes to prep, and a couple of microwaved things that take about 2 minutes of total prep. We'll give you an additional 3-5 minutes just for lollygagging, cuz we're nice like that, but you won't need them, unless you walk slowly. The taste of low carb Machaca Chiles Rellenos is surprisingly authentic, despite skipping the sofrito (Mexican trinity) and garlic steps. This entire meal, including a green salad, can be ready in less than 20 minutes from start to finish. (And we'll confess, we had a low carb libation aka boat drink at the same time!)

Optimally you do have to roast the poblano. Poblanos have a thick skin and the easiest way to roast and skin them is on the grill over direct heat, on ignite. Close the lid. It will pop and hiss. When one side gets quickly charred, rotate until the chile has a blackened exterior. Remove and place in a glass bowl. Place a plate over the bowl and steam for a couple of minutes or until it's cool enough to touch. The peel will strip away in big pieces or flakes. After that, just remove the stem and seems and cut it in half, lengthwise. They can even be made ahead 1-2 days.

You can also roast poblanos on the top rack of the oven, under the broiler. Follow the steps above for roasting. When the skin is mostly blackened on all sides, remove it, steam, skin, seed and split.

We're gonna share a Philistine secret with you...the next night, we made these again taking a super, lazy-arse shortcut. We cut and seeded the poblano, then stuffed the 2 halves with the leftover filling. Topped the halves with cheese and sauce and baked them at 350° for 20-25 minutes until bubbly and melty. They were de-lish and we really weren't bothered with the skin that was left on the poblanos, so you decide if you want the authentic roasted poblano or timesaving convenience.

Serving Ideas: Serve with a simple green salad.

Nutritional Information:

Per Serving (Machaca Version): 573 Calories; 43g Fat (66.9% calories from fat); 36g Protein; 11g Carbohydrate; 3g Dietary Fiber; 8g Effective Carbs

Per Serving (Chile Glazed Pork Loin): 521 Calories; 42g Fat (71.4% calories from fat); 28g Protein; 10g Carbohydrate; 3g Dietary Fiber 7g Effective Carbs

Copyright © 2014 Fluffy Chix Cook. All rights reserved.

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People don’t often think about being able to enjoy healthy low carb keto Tex-Mex recipes and meal plans in their low carb lifestyle, but Fluffy Chix Cook reminds us that with a little imagination and creativity, anything is possible. Are you hungry for a low carb keto chile rellenos that won’t spike your blood sugar or insulin? The Fluffy version delivers all of the flavor and satisfaction without all the carbs, sugar and gluten from high carb chiles rellenos.

 

 

 

 

machaca-chile-rellenos-horiz

 

Machaca Chile Rellenos is a compound Tex-Mex recipe and if you tried to make it all at one time, would take you quite a few minutes longer than if you have the component parts already made up. But the low carb keto Machaca Chiles Rellenos are still much quicker and simpler than their high carbage counterparts. And they are diabetic friendly and won’t cause a big spike of blood sugar or insulin, either. We love eating rellenos with a simple green salad or with a small serving of a Mexican Vinaigrette Coleslaw.

We grew up eating out very little. When we did get to splurge, 9 times out of 10, it would be on Mexican food. Mom had a serious Tex-Mex habit that had to be sustained and she passed that fixation onto every single one of her children. Our favorite Tex-Mex restaurant of the day was Loma Linda, in Palm Center, over by the old Gulfgate Mall. They had such wonderful, creamy, cheese enchiladas with chile gravy and exciting puffy tacos and queso puffs. But to this day, I do not recollect ever tasting a chile rellenos, not once in all those trips to Loma Linda’s.

 

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I first feasted on this rich, saucy and cheesy, chile delicacy in Amarillo, Texas. I was a freshman in college at Texas A & M, and Mom and Dad had moved to Amarillo towards the end of my senior year in high school. I was hooked; on the town, the generous West Texaners and the chiles! Amarillo Tex-Mex restaurants, being so close to the New Mexico state line, of course made most of the chiles rellenos from Hatch chiles. And oh my, they were and are fantastic, in all their fiery glory! But when I first tasted a chile rellenos made with a poblano chile? My heart sang. I knew I’d connected with greatness.

 

machaca-chile-rellenos-feature

 

 

Learn More About Poblano Chiles

Poblano chiles are a meaty, mild to medium-heat green chile shaped roughly like an isosceles triangle. They have a pretty broad base, as much as about 3-inches wide. They’re deep green-black when ripe and if left to fully ripen, turn red. Dried anchos are a foundation in Tex-Mex sauces and chili dishes. They are brick red-black and have a deep, almost chocolate flavor. Together with guajillo and pasilla chiles, anchos form the trinity or foundation of Fluffy’s favorite chile triumvirate.

 

machaca-chile-rellenos-right

 

My favorite variation of chiles rellenos is naturally low carb keto and diabetic friendly. I love having either grilled rellenos or oven baked and breading free. Since it’s actually the breading that adds most of the carbs, that’s pretty convenient! I have used Fluffy Chix Cook’s Keto Crumbs and an egg white wash to make oven baked Rellenos. That recipe exists in the Fluffy Chix Archives. It’s a phenomenal low carb keto recipe, but I’m not sure the additional flavor and texture from the breading justifies the hassle factor of taking that step.

 

machaca-chile-rellenos

 

I hope you will try the recipe. At only 8g or net carbs per delicious, cheesy serving, Machaca Chiles Rellenos constitute a genuine low carb keto bargain! Oh and one tip for saving time is to keep the 2 Minute Red Enchilada Sauce made up in the fridge or stored in the freezer until needed. We also keep Keto Beef Rags portioned and frozen. It only takes a minute to make the Quick Machaca out of the Beef Rags. It’s totally possible to have this low carb keto Tex-Mex specialty on your plate in under 20 minutes. Now THAT’s a wicked feat of keto strength!

 

Machaca Chile Rellenos – Low Carb Keto | Grain Free |Gluten Free

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 2 chiles rellenos

Serving Size: 1 chle rellenos

Calories per serving: 573

Fat per serving: 43g

Machaca Chile Rellenos – Low Carb Keto | Grain Free |Gluten Free

This is a delicious low carb keto take on a Tex-Mex classic. Chiles Rellenos are usually heavy gut-bombs full of breading and carbs. This pared-down version will fill you up without filling you out. They can be made ahead in individual casseroles and frozen until ready to use.

Ingredients

Instructions

  1. (Optional Step) Roast poblano over an open flame or under a broiler with the pan placed on the top most rack closest to the heating element. Turn to roast all sides. Skin will char and become black. This takes about 5 minutes. Remove pepper and place in a glass bowl. Cover bowl with a saucer or plate and steam for 5 minutes or until you can comfortably handle the pepper. Peel off skin. Remove stem and seeds. Cut pepper in half. Reserve.
  2. Make 1 serving of Keto Machaca per recipe--or 1 serving of Chile Glazed Pork Loin, cut into 1/2-inch cubes. Reserve.
  3. Heat a nonstick skillet with olive oil over medium high heat. Add all veggie ingredients. Sauté until veggies are al dente (just approaching tender about 3-4 minutes). Combine with Quick Machaca.
  4. Grate cheese. Once beef and veggie mixture is cool enough not to melt the cheese, Combine half of the cheese with the Machaca-veggie mixture. Stir to combine.
  5. Preheat broiler while assembling rellenos.
  6. Divide the roasted, skinned and seeded poblano chile in half, lengthwise. Place the largest side of the roasted poblano half in the center of an individual casserole pan. Place half of the beef, veggie and cheese mixture on top of that tail end. Fold the rest of the poblano up and over the filling. The small pointed triangle end should be long enough to partially fold over the top of the filling. Top with 1/2 of the remaining shredded cheese. Repeat with the second half of the poblano.
  7. Broil on top or second rack until cheese is melted and top is browned (about 4-5 minutes). Watch that it doesn't burn.
  8. While the rellenos broil, combine sauce ingredients per the recipe instructions. We keep this 2 Minute Red Enchilada Sauce in the fridge at all times and then we only need to warm it by nuking for 20 seconds.
  9. When rellenos are done, remove casseroles from broiler. Place each on a plate. Top each with half the red sauce and a dollop of sour cream. Serve immediately. Enjoy!

Notes

So don't be askeered. Sure I've divided the steps into multiple steps. But honestly, the recipe boils down to a quick veggie sauté that takes about 5 minutes to prep, and a couple of microwaved things that take about 2 minutes of total prep. We'll give you an additional 3-5 minutes just for lollygagging, cuz we're nice like that, but you won't need them, unless you walk slowly. The taste of low carb Machaca Chiles Rellenos is surprisingly authentic, despite skipping the sofrito (Mexican trinity) and garlic steps. This entire meal, including a green salad, can be ready in less than 20 minutes from start to finish. (And we'll confess, we had a low carb libation aka boat drink at the same time!)

Optimally you do have to roast the poblano. Poblanos have a thick skin and the easiest way to roast and skin them is on the grill over direct heat, on ignite. Close the lid. It will pop and hiss. When one side gets quickly charred, rotate until the chile has a blackened exterior. Remove and place in a glass bowl. Place a plate over the bowl and steam for a couple of minutes or until it's cool enough to touch. The peel will strip away in big pieces or flakes. After that, just remove the stem and seems and cut it in half, lengthwise. They can even be made ahead 1-2 days.

You can also roast poblanos on the top rack of the oven, under the broiler. Follow the steps above for roasting. When the skin is mostly blackened on all sides, remove it, steam, skin, seed and split.

We're gonna share a Philistine secret with you...the next night, we made these again taking a super, lazy-arse shortcut. We cut and seeded the poblano, then stuffed the 2 halves with the leftover filling. Topped the halves with cheese and sauce and baked them at 350° for 20-25 minutes until bubbly and melty. They were de-lish and we really weren't bothered with the skin that was left on the poblanos, so you decide if you want the authentic roasted poblano or timesaving convenience.

Serving Ideas: Serve with a simple green salad.

Nutritional Information:

Per Serving (Machaca Version): 573 Calories; 43g Fat (66.9% calories from fat); 36g Protein; 11g Carbohydrate; 3g Dietary Fiber; 8g Effective Carbs

Per Serving (Chile Glazed Pork Loin): 521 Calories; 42g Fat (71.4% calories from fat); 28g Protein; 10g Carbohydrate; 3g Dietary Fiber 7g Effective Carbs

Copyright © 2014 Fluffy Chix Cook. All rights reserved.

Recipe Management Powered by Zip Recipes Plugin
http://fluffychixcook.com/machaca-chile-rellenos-low-carb-keto-grain-free-gluten-free/

 

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Copyright © 2014 Fluffy Chix Cook. All rights reserved.

 

We are not dieticians, nutritionists or medical professionals. The materials on this blog are for informational (and fun) purposes only. We do not fact check, nor do we worry about sources. Please do your own fact checking. We encourage you to look things up and check with your doctor or health care professional before acting on anything seen on Fluffy Chix Cook.   xoxo

3 Comments

  1. Haven’t yet gotten to make these. I did finally get my Walden Farms stuff last week. Sadly, will probably have to wait until early October just due to crazy fiscal year end at work! I KNOW this will be a favorite though, no doubt about it!!

    OMG that looks great!!

    Hugs,
    Alice

  2. This takes me back! My husband grew up in the East End and the first time I visited Houston, he took me straight to Loma Linda! Loved watching that lady make those puffy tacos once they moved over to the Telephone Rd. area, I’m assuming Mr. Gilliam isn’t still around and running that restaurant? Your recipe looks fantastic too!

    • Oh yeah! Loma Linda’s puffy tacos!!! Sigh. I’m not sure if he is or not???

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