When it comes to making your old favorites — there’s always an acceptable paleo version. I’m not going to lie to you folks; I’m not saying they are always true replacements, but they’re acceptable versions. I was born and raised in good ol’ South Texas, and I cannot help that I am head-over-heels in love with Mexican food. I still have yet to find paleo-style enchiladas that I would even consider worthy…but hey, there are more important things in life, eh? I guess. Depends on what kind of mood I am in when you ask me. Chiles Rellenos are one of my favorites when it comes to Mexican food, and this paleo version is pretty darn good.
Typically chiles rellenos are poblano peppers stuffed with meat, rice, and cheese. After the pepper is stuffed it is dredged in an egg/flour mixture and deep fried. Oooooh yeah. Well, we can’t have that kind of nastiness in Paleo Land — but, I’ve got one better.
How about a chile relleno, stuffed with equal goodness like meat and spices, with a big ol’ fried egg on top? Yup, I think that’ll work.
I couldn’t help but add a little bit of raw goat cheese on top — I promise you it doesn’t need it, but what the heck? These peppers are super versatile. As far as stuffing goes, you can really use whatever you have on hand. As I mentioned before they’re typically stuffed with meat and rice. If you’re a huge fan of riced cauliflower then you could certainly substitute that. I personally don’t miss the rice in them. I’m all for meat. You can use steak, ground beef, sausage, bacon, ground pork…take your pick. To give some more texture within the pepper I used some kale as well and other veggies. Of course the options for veggies to use are endless.
- 4 large poblano peppers
- 1 lb. top sirloin steak, diced
- 1 small red onion, diced
- 3 garlic cloves, minced
- 1 bunch of kale, torn into small pieces
- 1 tomato, diced
- salt and pepper to taste
- 1/2 tbsp. ground cumin
- 1 tbsp. chili powder
- 1 tbsp. mexican oregano
- small can of green chilies (check your label here for clean ingredients)
- coconut oil
- 4 eggs
- raw goat cheese, salsa, cilantro, and avocado for the top (all of which are optional)
- Heat your oven to 500 degrees. Arrange peppers on a foil-lined baking sheet and cook for 8-10 minutes or until they have softened and start to char a bit. Remove from heat and set aside to cool. Turn oven down to 425 degrees.
- In a large skillet heat a few tablespoons of coconut oil over medium heat. Add red onion and garlic. Saute until onions become translucent and garlic is fragrant.
- Add diced sirloin and stir frequently until it begins to brown. Before it’s fully cooked add all of your spices. Mix well and allow to cook a few more minutes.
- Add kale, tomatoes, and green chilies. Cook a few minutes more, stirring frequently, until kale cooks down. Remove meat/kale mixture from heat and let cool a bit while you prepare your peppers.
- Cut a slit on the top of each pepper being careful not to cut through the bottom. You want to form a little pocket keeping both ends still intact. Using a spoon, carefully scoop out the peppers seeds. Leaving a few in won’t hurt!
- Spoon some meat/kale mixture into your peppers. Make sure to stuff ’em good. Create a small depression in your meat and crack an egg onto each pepper allowing the yolk to sit on top.
- Bake peppers in oven for about 20 minutes or until your eggs have fully set on top.
- Top your peppers with cheese, salsa, avocado and cilantro if you like! The choice is your’s!