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
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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.

 

 

 

 

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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.

 

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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.

 

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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.

 

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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!

 

 

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Copyright © 2014 Fluffy Chix Cook. All rights reserved.

 

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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