Keto Chili Relleno Casserole Recipes
KETO CHILI RELLENO CASSEROLE
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
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
LOW CARB CHILE RELLENO CASSEROLE
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
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 CARB CHILE RELLENOS, FLOURLESS
This is a very simple recipe to satisfy the chile rellenos craving if you are doing low carb. Similar recipes on this site use soy flour. This one does not.
Provided by windhorse23
Categories Lunch/Snacks
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Steam the chili pepper for about 10 minutes until they have softened. You can also choose to char them instead. Let them cool.
- Slice each pepper lengthwise, removing the stem. Cut the pepperjack cheese into 8 equal chunks and then stuff a chunk into each pepper. (I cut them to make them fit lengthwise.) Place in a greased casserole. I use a small lasagna pan.
- Beat the eggs, cream and salt until blended, then pour over the peppers.
- Top with the cheddar cheese.
- Bake at 350 for 35 minutes. Let stand 10 minutes before eating.
- Can be frozen.
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