Western · Keto
Chile Relleno Casserole
Roasted poblanos stuffed with cheese and baked in a fluffy egg custard. All the relleno flavor without the deep-fryer.
Halal-friendly Vegetarian Medium
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Serves
- 6
5g Net carbs
22g Protein
30g Fat
380 Calories
Per serving
Ingredients
- 6 medium Poblano peppers
- 8 oz (225g) Monterey jack cheese, sliced
- 1 cup (100g) Sharp cheddar, shredded
- 6 large Eggs
- 1/2 cup Heavy cream
- 2 tbsp Almond flour
- 1 tsp Ground cumin
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/2 cup Sugar-free salsa verde (to serve)
Method
- Preheat broiler. Roast poblanos on a sheet pan, turning, until skins blister, 8-10 minutes. Steam in a covered bowl 10 minutes, then peel and slit lengthwise to remove seeds.
- Lower oven to 375°F (190°C). Grease a 9x13 baking dish.
- Lay poblanos open in the dish; tuck Monterey jack slices inside. Sprinkle cheddar over the top.
- Whisk eggs, cream, almond flour, cumin, salt, and pepper. Pour evenly over the peppers.
- Bake 30-35 minutes until set and golden on top. Rest 5 minutes; cut into squares.
- Serve with salsa verde spooned over each portion.
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