This recipe is the ultimate Tex Mex comfort food. This is probably the longest recipe post ever…but, all these steps are soooooo worth it. Because keto recipes are so boring, right? 
Ingredients:
2 poblano peppers
150 grams Oaxaca cheese (or mozzarella as an alternative)
2 eggs, whites and yolks separated
1/8 to 1/4 cup cup almond flour
1 teaspoon almond flour
Approximately 1 cup tallow (or lard or oil for frying)
20 grams cotija cheese (or feta as an alternative) (optional)
1/2 cup enchilada sauce (optional)
First start with scorching the skins of the poblano peppers in a hot pan
Don’t be afraid of the browning and blistering of the peppers as this is necessary to remove the skins
When all sides are done, put the peppers in a bowl
Cover the bowl with a plate. This will trap the heat and moisture, and the peppers will continue to cook in the steam
After 5 to 10 minutes steaming, the peppers are ready to be skinned
Gently remove the skins with your hands or lightly scraping with the edge of a knife
Cut a slit and with a spoon, empty out the seeds and any stringy material. Set the peppers aside.
In the next step, you will prepare the Oaxaca cheese for the filling
Oaxaca is like mozzarella cheese tied into a knot
Undo the knot
Pull the cheese apart, making long strings
This is what you will end up with…a plate full of Oaxaca cheese strings
Stuff the peppers with the Oaxaca stringed cheese
Add about 1/4 cup almond flour to a dish
Roll the stuffed peppers in the almond flour. Add more flour to the dish if you see that you need it
Add the tallow (or other grease for frying) to the pan and turn up heat
Take the two eggs and separate them into two bowls as shown
Take a whisk and beat the egg whites to stiff peak. It only takes 2 minutes beating by hand…you may wish to use an electric mixer (I don’t because I hate dirtying more dishes!!)
Add 1 teaspoon almond flour to the yolks, as well as some salt and pepper (about 1/8 teaspoon each). mix the egg yolks until flour, salt and pepper is well blended
Add the egg yolk mixture to the egg whites
With a spatula, fold the egg yolks into the egg whites. Use proper folding technique to keep the batter fluffy. DON’T STIR…you must fold to keep batter airy and light.
Set the batter aside and wait for the grease to come to temperature for frying
While you are waiting for the grease to heat up, you can prepare the Cotija cheese crumbles
Cut a small piece of cotija cheese and place in a dish
With your fingers, break it down into small crumbled bits. Set the crumbles aside - they will be used later as garnish
Test the oil by sprinkling some almond flour. If the oil bubbles immediately when you add almond flour, it is ready for frying
Drop the stuffed poblano peppers in the batter, and coat all sides
Transfer the battered poblano peppers into the hot grease. If there are any bare patches missing batter, fill them in using a spoon. The batter is very forgiving and easy to correct while the peppers are frying
It only takes a couple of minutes for one side to turn a nice light brown. Gently flip the pepper onto the other side when it is ready
You can use a spoon to ladle hot grease onto any parts that you see that may not be browning as fast as you like (the batter is very forgiving and easy to adjust during the frying process)
When both sides of the pepper is browned adequately, remove from the hot grease
Here’s how I plated the Chiles Rellenos - I added an enchilada sauce (that I made with a couple tablespoons of strained tomatoes, a teaspoon butter, and a bit of oregano, cumin and Cholula hot sauce). You can add any sauce you desire, or serve with sour cream and guacamole as an alternative. I also sprinkled the crumbled Cotija cheese and drizzled a bit of extra virgin olive oil
Close up
Nice ooey gooey melty cheese center
The perfect bite…pulling a long trail of delicious melted cheese
