Keto Seafood Chili Relleno

Updated at: Thu, 17 Aug 2023 11:32:04 GMT

Step 1

Place all ingredients in blender or food processor and blend until smooth

Step 2

Poor into sauce pan and heat on medium heat until bubbling. Reduce heat to low and simmer while preparing remaining dish

Step 3

With each pepper laying flat, slice the top layer length wise and then a small slice width wise near the stem so that each pepper can be opened.

Step 4

Carefully remove seeds and white pulp from each pepper

Step 5

Place all peppers on rack in stove and roast until skin starts to blacken and blister.

Step 6

Remove all peppers from oven and place in a covered container to steam for 15 minutes.

Step 7

(optional) Peel outer, blistered skin from each pepper being careful not to tear the peppers apart.

Step 8

Cook seafood in melted butter until 90% cooked through. Don't overcook!

Step 9

Soften cream cheese in microwave for a few seconds (until you can mix it with a spoon)

Step 10

Drain all liquid from seafood pan. Add softened cream cheese, 1 cup of Monterey Jack cheese, salt and heat through on med-low heat.

Step 11

Spoon in 1/8 of seafood mixture into each chili pepper and place in a baking dish with slit side up.

Step 12

Pour the enchilada sauce over all of the stuffed peppers

Step 13

Spread remaining 2 cups of shredded cheese over all peppers

Step 14

Cover with foil and bake in 375 degree oven for 20 mins

Step 15

Remove foil and BROIL for 5 minutes to brown the cheese a bit

Step 16

Remove from oven and allow to sit for 10-15 mins and serve!

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