In preparation for Cinco de Mayo this weekend, I’ve got chile rellenos on the menu! I’m super excited for this post because I know I have a bunch of readers out there who are following a paleo diet. Luckily, when my camera broke, my friend and paleo expert, Marla Sarris, stepped in to share a recipe from her new cookbook, Los Paleo: Mexican Paleo Recipes.
Marla is a primal/paleo OG.  With two paleo cookbooks and 4 years of a paleo lifestyle under her belt, I couldn’t ask for a better expert to share some delicious and healthy mexican fare. Chile rellenos are one of my favorite mexican dishes, and I’m super stoked to try this paleo version. Here’s what Marla has to say about this recipe:
I like to get creative in the kitchen so in order to expand on the typical chile relleno that’s typically stuffed with cheese I chose to use seasoned grassfed bison instead. With the addition of eggs, this dish becomes more of a casserole and can be served for breakfast, lunch or dinner. Plus it makes for great leftovers and can be eaten hot or cold.
Baked Chile Relleno
Paleo Baked Chile Relleno Recipe
Ingredients
Heat Rating: Medium
Serving Size: Serves 6-8
- 6 poblano peppers
- 1 lb ground grassfed bison
- 1/2 teaspoon paprika
- 1 teaspoon coriander
- 1 1/2 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 10 extra large eggs
- 1/2 teaspoon arrowroot
- 3 bunches green onion sliced
Instructions
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Set your oven to broil. Place all 6 poblano peppers on a foil lined cookie tray and broil for 5 minutes on one side, flip and broil 5-7 minutes on the other side. Rotate and roast until skins on all sides are semi-charred, brown or loose, possibly another 3-5 minutes.
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While the peppers are in the oven brown the bison in a large skillet over medium heat.
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After five minutes, add the paprika, coriander, ½ teaspoon sea salt, ½ teaspoon black pepper and cayenne pepper to the bison. Stir to combine well. Bison will cook faster than ground beef (if you make a substitution, keep your eye on the meat as you move forward with the rest of the recipe.)
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When the peppers are done, remove them from the broiler and transfer them to a glass dish with a lid or a gallon size zip lock bag. Let them sit for 10-15 minutes.
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Preheat the oven to 375º F.
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While you’re waiting for the peppers to do their thing, crack 10 eggs into a large mixing bowl. Add ½ teaspoon black pepper, 1 teaspoon sea salt, arrowroot and whisk until combined.
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Slice green onions.
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Remove the peppers from the zip lock bag and gently peel the outer skin off the peppers. Take care when working with the peppers as they tear easily. Cut off the tops, remove the seeds and set aside.
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Gently stuff the bison mixture into each pepper and transfer each stuffed pepper to a 9x13 glass baking dish. Continue this until all peppers are stuffed.
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Pour the egg mixture between the gaps of the peppers in the dish.
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Top the egg and pepper dish with the sliced green onions.
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Bake for 35 minutes or until a toothpick comes out clean from inserting into the egg.
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Remove from the oven, let sit 5 minutes, cut and serve.
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Enjoy! 🙂
Um, holy YUM!!! Too bad The Hubs is going to be out of town this weekend. I’ll have to invite some friends over to help me eat this awesome casserole. Question Marla: Are margaritas paleo friendly too?
Marla Sarris is the author of the cookbook Pigskin Paleo and the blogger behind Marla’s Paleo Porn. Her latest cookbook, Los Paleo: Mexican Paleo Recipes, made its debut this month for Cinco de Mayo Marla.Â
Aside from being creative in the kitchen and cooking up new Paleo meals for her and her husband Jeff, she also enjoys traveling, managing projects at Spyr Media and staying active with HIIT. Later this month Marla is competing in the state competition for the Mrs. America pageant and hopes to use this platform to spread the message about Paleo and the importance of nutrition and properly sourced foods.
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Marla Sarris says
I’ve gotcha covered Betsy! Los has a Frozen Strawberry Paleo-rita recipe, go for the 100% Agave Tequila. 🙂