Keto Chili 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

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 CARB CHILE RELLENOS, FLOURLESS



Low Carb Chile Rellenos, Flourless image

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

8 anaheim chilies, fresh
8 ounces monterey jack pepper cheese
3 eggs
1 cup heavy cream
1/2 teaspoon salt
4 ounces sharp cheddar cheese, shredded

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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