Easy Low Carb Chile Relleno Casserole Recipes

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KETO CHILI RELLENO CASSEROLE



Keto Chili Relleno Casserole image

This keto chili relleno casserole is a low-carb Mexican dinner the entire family will love. It only has a few simple ingredients.

Provided by Annie

Categories     dinner

Time 50m

Number Of Ingredients 7

3 cans diced green chilis (7-ounce cans)
8 ounces Cream Cheese (softened to room temperature)
4 Eggs
1 cup Heavy Cream
1 1/2 tsp Ground Cumin
2 pounds Ground Beef (browned and drained )
3 cups Fiesta Blend Cheese (divided)

Steps:

  • Preheat the oven to 350 degrees. Prepare a 9x13 baking dish with nonstick cooking spray.
  • Pour the chiles into the baking dish and create an even layer.
  • In a large mixing bowl, mix together the cream cheese, eggs, heavy cream, and seasonings until the eggs and cream cheese are well blended. Stir in the ground beef and 2 cups of the fiesta blend cheese.
  • Dollop the ground beef mixture over the top of the chiles to create a layer.
  • Top the casserole with the remaining cheese.
  • Bake for 30 to 35 minutes or until the eggs are completely set in the middle.
  • Allow the casserole to rest for 5 minutes before slicing and serving.
  • Serve with sour cream if desired.

Nutrition Facts : Calories 310 kcal, ServingSize 1 serving

EASY LOW CARB CHILE RELLENO CASSEROLE RECIPE



Easy Low Carb Chile Relleno Casserole Recipe image

This Easy Low Carb Chile Relleno Casserole Recipe is also Keto Friendly! Who knew eating Keto would be so amazingly delicious! It's easy to make and you can freeze it to prep ahead too!

Provided by LCI Team

Categories     Dinner idea

Time 45m

Number Of Ingredients 10

2- 4.5 oz cans of diced green chili (drained)
8 ounces of mozzarella cheese (shredded)
3 large eggs
1 can of sliced pimentos (drained)
3/4 cup of heavy cream
1/2 teaspoon of salt
1/2 teaspoon of black pepper
4 oz of cheddar cheese (shredded)
cilantro to garnish
sour cream to garnish

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Grease an 8x8 baking pan.
  • Spread drained chilies to the bottom of the pan.
  • In a large bowl add remaining ingredients, except for the shredded cheddar cheese. Mix well and layer over the chili. Top with remaining cheese.
  • Bake for 35 minutes, or until egg mixture is set and cheese is lightly golden brown.

LOW CARB CHILE RELLENO CASSEROLE



Low Carb Chile Relleno Casserole image

This was very good and much easier than stuffing the cheese into the chiles, but with pretty much the same flavor of the traditional method. If you don't care for hot food, you could use plain Monterey jack cheese instead of the pepper-jack. For myself I added more pepper. You can see Linda's receipe at; www.genaw.com/lowcarb/chile_relleno_casser ole.html

Provided by wngammill

Categories     Mexican

Time 50m

Yield 1 Casserole, 8 serving(s)

Number Of Ingredients 6

2 (7 ounce) cans whole green chilies, drained well
8 ounces monterey jack pepper cheese, shredded
3 eggs
3/4 cup heavy cream
1/2 teaspoon salt
4 ounces cheddar cheese, shredded

Steps:

  • Grease an 8x8" baking pan.
  • Slice each chile along one long side and open flat.
  • Arrange half of the chiles in the bottom of the baking pan, skin side down, in a single layer.
  • Top with the pepper-jack cheese.
  • Arrange the remaining chiles over the cheese, skin side up.
  • Beat the eggs, cream and salt well.
  • Pour evenly over the chiles.
  • Top with the cheddar cheese.
  • Bake at 350º for 35 minutes, until golden brown.
  • Let stand 10 minutes before cutting.

LOW-FAT EASY CHEESY CHILE RELLENO CASSEROLE



Low-Fat Easy Cheesy Chile Relleno Casserole image

I'm searching for easy low-fat recipes on the 'net. There are more recipes on 'Zaar that are similar, but this one was different. This one was found at the Care2 website @ http://www.care2.com/greenliving/easy-cheesy-chile-relleno-casserole.html Adapted from Healthy Homestyle Cooking, by Evelyn Tribole (Rodale Press, 1994). Here is a family favorite in a low-fat reincarnation that's better for you than the original, but without sacrificing taste. The final product tastes rich and creamy, zesty and cheesy, with only a fraction of the fat: a great way to celebrate the day.

Provided by SassiFras

Categories     Low Cholesterol

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

3 (4 ounce) cans green chili peppers, whole, drained
1 cup evaporated skim milk
4 egg whites
1/3 cup all-purpose flour
2 cups reduced-fat monterey jack cheese, finely shredded
2 cups reduced-fat sharp cheddar cheese, finely shredded
1 (8 ounce) can tomato sauce

Steps:

  • 1. Preheat oven to 350°F Lightly spray a 1 1/2-quart casserole with no-stick spray and set aside.
  • 2. Wear disposable gloves to do this so you don't accidentally get burned by the hot pepper juice: Slit the chili peppers in half lengthwise. Remove and discard seeds. Rinse and drain peppers on paper towels.
  • 3. In a medium bowl, beat together the milk, egg whites, and flour until smooth; set aside.
  • 4. In another bowl, combine the Monterey Jack and cheddar cheeses. Set 1/2 cup of this cheese mixture aside for the topping.
  • 5. To assemble the casserole, layer half each of the chili peppers, the cheese mixture, and egg mixture. Repeat layers with remaining chili peppers, cheese mixture, and egg mixture.
  • 6. Pour the tomato sauce over the top, then bake 30 minutes. Sprinkle with reserved 1/2 cup cheese mixture and bake about 20 minutes more or until knife inserted near top comes out clean.

Nutrition Facts : Calories 235.3, Fat 5.7, SaturatedFat 3.4, Cholesterol 17.5, Sodium 750.4, Carbohydrate 19.9, Fiber 1.6, Sugar 9.9, Protein 26.3

SIMPLE CHILE RELLENO CASSEROLE



Simple Chile Relleno Casserole image

I love chile rellenos, and this was a great recipe. Recipe courtesy of Denver Green Chili. Serving size is estimated.

Provided by AmyZoe

Categories     High In...

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 9

4 eggs
1 1/2 cups milk
2 tablespoons all-purpose flour
1/2 teaspoon pepper
1/4 teaspoon salt
2 1/2 cups whole green chilies, split open and cut into big pieces
8 corn tortillas
4 cups shredded cheddar cheese (about a pound)
3 cups shredded montereyjack cheese

Steps:

  • Lightly grease 9x13 inch glass baking dish. I use my butter wrappers to grease.
  • Beat first 5 ingredients in medium bowl to blend.
  • Arrange1/3 chilies in prepared dish, covering bottom completely.
  • Sprinkle with 1/3 of each cheese, then cover with 1 layer of tortillas.
  • Repeat layering twice.
  • Pour egg mixture over cheese. Let stand 30 minutes.
  • You an prepare this a day ahead and cover and refrigerate at this point.
  • Otherwise, preheat oven to 350 and bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes.
  • Cool 20 minutes and serve.

Nutrition Facts : Calories 511.2, Fat 33.9, SaturatedFat 20.4, Cholesterol 185.8, Sodium 904.9, Carbohydrate 23.2, Fiber 2.3, Sugar 3, Protein 29.6

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