Low Carb Chile Relleno Casserole Recipes

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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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Top Asked Questions

How to cook keto chile relleno casserole?
Add the rest of the cheddar cheese and Monterey Jack cheese on top and bake for the keto chile Relleno casserole for 15 minutes. OPTIONAL: After baking, broil the casserole for 1-2 minutes until the cheese has browned and begins to bubble. Are Poblano Peppers Spicy? Poblano peppers do have a slight amount of heat to them.
How many carbs in low carb chiles rellenos casserole?
There are 10gm carbs in low carb chiles rellenos casserole. What do you serve with this keto Mexican casserole? I love to top mine with sour cream and salsa!
What is a chile relleno?
A chile relleno is a fresh poblano pepper stuffed with cheese, then battered and fried. I decided to combine the chorizo with the cheese to make a more hearty low carb chile relleno.
How long to bake chile rellenos casserole?
Beat eggs, salt and pepper in a bowl and pour over chiles and cheese. Bake at 425 degrees for 40 minutes, or until cheese is hot and bubbly. How to freeze this Chile Rellenos Casserole?

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