This low carb Chile Rellenos Casserole has all the flavor of regular chile rellenos, but without the breading and frying.
Once a year, my girlfriend Jelayne has a Chile Rellenos party. Her family is from New Mexico, and her uncle sends a large care package of assorted Hatch chiles. Jelayne and her husband, Dan, spend the afternoon charring, filling, battering and then deep-frying dozens of chiles. The thing is, she never called them “Hatch chiles”, they were just chiles to her. Because to New Mexicans, Hatch chiles are the only chiles! (This post was originally posted on July 17th, 2013, I’ve updated the photos and the recipe. Affiliate links help offset the cost of providing free recipes, at no additional cost to you.)
You can see the layers, 3 each of chiles and cheese.
Many years later the Hatch chile craze came to Southern California, with roasting events popping up all over the city, and I finally figured that we’d been eating Hatch Chile Rellenos for years, but just didn’t know it. Now, it’s hard not to miss the word “Hatch” in August and September! There are roasting events all over the country now! If you can’t find a chile roasting event near you, you can roast them yourself.
How to roast chilies
Don’t worry if you don’t have access to Hatch chiles, you can always use poblanos, pasillas, or Anaheim chiles. There are a couple of ways to roast them. First, you can throw them on the grill, no need to do anything to them. Just rotate them until the skin is charred and blackened. 
You can also roast them over an open flame, or under the broiler. Then pop them in a brown paper sack and close. Let them sit and steam in the bag for a few minutes, or until cool enough to handle.
If you don’t use plastic gloves to remove the skins and seeds, be mindful of your hands and don’t touch your face or eyes.
The skins should peel of very easily. Scrape the seeds out and remove the stem end. I usually give them a quick rinse and pat them dry with paper towel to get the last bits of skin and char off.
Roasted chiles. The Hatch ones are the lightest green.
If you are lucky enough to pick up pre-roasted Hatch chiles, you might want to buy a case. (I did just that last weekend when I bought 10 pounds of roasted chiles from my local grocery store). What do you do with TEN pounds of Hatch chiles? Well, I’ve make Hatch Chile and Cheddar Egg Bites, which make a nice grab and go, breakfast that’s low-carb and gluten free. Or this Hatch Chile Bacon Grilled Cheese Sandwich, which is definitely not low-carb! (Spencer gets to eat that!) Or we’ll just dice them up and pop them in omelets or scrambled eggs.
How to Freeze Chiles
Roasted, but un-peeled Hatch chiles ready for freezing.
If you do buy more chiles than you can possibly use in a week, you’ll want to freeze them. First pat them dry or lay them flat on some paper towels to absorb some of the moisture. DO NOT PEEL them, the skins will help keep them moist. Freeze them flat in plastic bags and then stack the bags. Once they’re defrosted, the skin should easily slip off.
This low carb Hatch Chile Casserole doesn’t involve any stuffing, breading, or frying, so most of the work is in prepping the fresh chilies. Once you’ve got them skinned and cleaned, it takes just a few minutes to pull the casserole together.
We’ll have this for breakfast, lunch or even as a side dish to go with dinner. Since it’s vegetarian, it also makes a great entree. Did I mention that it works well with a Keto diet too?
Step 1:
Roast, skin and rinse chiles. Pat dry on a paper towel.
Pat dry the roasted, skinned and seeded chiles.
Step 2:
Lightly grease a baking dish with olive oil. Line chiles on the bottom of baking dish.
Layer chiles in casserole dish.
Step 3:
Layer 1/3 of the cotija and sharp cheddar over chiles.
Layer 1/3 of both cheeses over chiles.
Step 4:
Add another layer of chiles.
Step 5:
Repeat, ending with a layer of both cotija and cheddar cheeses on top layer. 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.
Some of the items used in this post are available at my Amazon store.
Chiles are layered with two kinds of cheese and baked. This recipes serves 6-8 depending on whether you're serving it as a main dish, side dish or breakfast casserole.
- 1 1/2 pounds chiles, Hatch, poblanos, pasilla, or Anaheim chiles, charred, skins and seeds removed.
- 6 ounces queso fresco or cotija cheese, you can also substitute ricotta cheese for a similar texture and flavor.
- 12 ounces sharp cheddar cheese, grated
- 4 large eggs, beaten
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 Tablespoons olive oil
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Roast chiles under the broiler or on a charcoal grill, turning often, until the skin is blackened. Place them in a paper bag and close tightly. When chiles are cool enough to handle, pull away and discard the seed and inside veins.
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Preheat oven to 425 degrees F.
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Brush olive oil on the bottom of a 10.5" x 7.5" baking dish. Line with chiles.
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Cover chiles with about 2 ounces of crumbled cotija and 4 ounces of shredded cheddar. Repeat, ending with cheeses on top.
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In a bowl, beat 4 eggs, salt and pepper. Pour mixture over chiles and cheese. Cover with foil. Bake at 425 degrees F. for 40 minutes, or until cheese is hot and bubbly. Remove from oven and let rest 5-10 minutes to set.
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Casserole can be frozen. Cut into squares and wrap well.
Mimi says
July 17, 2013 at 3:58 amThose chiles are absolutely beautiful!
Cynthia says
July 18, 2013 at 10:18 amThanks Mimi!
Michelle says
May 1, 2019 at 7:44 amCan you make this the day before and let it sit overnight then bake?
Thank you!
Cynthia says
May 5, 2019 at 8:18 amyes you could as long as it’s refrigerated.
Cindy (Vegetarian Mamma) says
July 19, 2013 at 5:09 pmWowza, this looks awesome! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Hope your week is great!
Cindy from vegetarianmamma.com
Cynthia says
July 20, 2013 at 8:07 amThank you Cindy!
Mimi says
August 19, 2018 at 4:14 pmThis is really lovely. I like the two cheeses, too. Without tortillas it’s definitely low carb, but also delicious!
Jere Cassidy says
August 19, 2018 at 9:29 pmI love roasting chilis and peppers, the flavor is wonderful. Great post to show how to do it correctly.
Cynthia says
August 20, 2018 at 4:34 pmIt was something we learned in cooking school…(the brown paper sack part). I’ve noticed that chile roasters at events just put them in boxes, but I think the skins peel off much more easily if they have a chance to steam for a few minutes.
Jeanette says
October 20, 2018 at 2:30 pmPlastic bags work much better than paper
Cynthia says
October 20, 2018 at 2:48 pmI do try to avoid plastic…especially with something hot which could release chemicals.
Mary says
November 28, 2018 at 2:42 pmMy mom and dad are both from NM and we grew up with Hatch peppers and the wonderful aroma of them roasting and of course the taste.
My mom would like the roasted chilies on a moist kitchen towel and then placed in the refrigerator to cool off to await peeling them. Yum!
Cynthia says
November 29, 2018 at 6:40 pmWow! Lucky you! I really only caught the Hatch chilie “bug” 10 years ago. They are awesome! That reminds me…I have some in the freezer I need to defrost!
Melanie Sloan says
March 9, 2019 at 7:13 amHere in Colorado I just place them in a large mixing bowl with a plate for a lid, and let them sweat. Works great and catches all that yummy juice. I then add the juice into whatever dish I’m making, for added flavor.
Cynthia says
March 9, 2019 at 10:03 amlove this idea!
Natalie says
August 19, 2018 at 9:40 pmLooks so delicious and comforting! Such a great idea for dinner!
Tara says
August 19, 2018 at 10:29 pmSuch a comforting casserole! I love all that cheese. I am still kicking myself for not trying a single Hatch Chile when we drove through New Mexico during our cross country move this summer.
Brian Jones says
August 19, 2018 at 10:32 pmWhat a great sounding recipe, I love all things chili so this is definitely for me.
Amy | The Cook Report says
August 20, 2018 at 6:10 amThis looks so amazingly cheesy!
Ginny says
August 22, 2018 at 8:29 pmI’ve been to Hatch, New Mexico and I cherish recipes using that beautiful chile. It looks like you did a beautiful classic recipe. Thanks!
Cynthia says
September 1, 2018 at 3:06 pmThank you Ginny! I’ve been to Santa Fe and Albuquerque, but never Hatch!
Kristina says
October 18, 2018 at 12:08 pmHello,
I made this wonderful dish last week. Amazing! SUch a great fall meal. I was wondering if you have the nutritional breakdown for those watching their macros. Thanks for posting !
Cynthia says
October 20, 2018 at 2:49 pmThank you Kristina! I am working on getting nutritional info on my site. the only carbs are really from the chiles though.
Priya Shiva says
August 22, 2018 at 8:34 pmwow! This looks so creamy and those roasted chillies would be absolutely delicious!
Cynthia says
September 1, 2018 at 3:05 pmthank you Priya! I love roasted chilies!
Matt @ Plating Pixels says
August 22, 2018 at 10:00 pmWhat a great idea. Been trying to cut back on carbs and these look great.
Jeff the Chef says
August 25, 2018 at 10:56 amI’m not super into chilis per se, but I love them in other things, and there are few other things I love as much as I love cheese!
Cynthia says
September 1, 2018 at 3:03 pmhaha! Me too…I could never give up cheese!
John says
August 28, 2018 at 7:18 amvery nice… i really like your blog…
Cynthia says
September 1, 2018 at 3:01 pmThank you John!
sue | the view from great island says
August 28, 2018 at 8:02 amThis is one of my favorite Mexican dishes, but I never thought to make them with Hatch chiles, this is genius!
Cynthia says
September 1, 2018 at 2:58 pmI love the taste of Hatch chiles and chiles rellenos, but not all the carbs!
Mona says
September 17, 2018 at 3:16 pmHow many carbs per serving?
Cynthia says
September 17, 2018 at 6:37 pmunder 5 per serving. The only thing with carbs are the chilies and they’re only 2grams per cup. hope that helps.
Carrie says
October 7, 2018 at 2:02 pmDelicious! I didn’t have fresh chilies so I used a 25 oz can of whole Ortega Green Chilies. I also added chili powder and cumin to the egg mixture. I think in the future, I would use 5 or 6 eggs to add a bit more structure to the pieces.
Cynthia says
October 7, 2018 at 2:08 pmCanned chilies work just great! The good thing about adding more eggs is you’re just getting more protein! Chopped green onions would be great too. My oldest daughter has a strong aversion to cumin, but I love it…Sounds great.
Maria A Flores says
October 10, 2018 at 10:37 amIf you rinse the chiles they lose their flavor, just clean with a paper towel
Cynthia says
October 14, 2018 at 7:49 pmGreat to know! I can’t ever seem to get all the seeds out unless I rinse them, I’ll try that next time!
Om says
November 2, 2018 at 6:20 amThank you for sharing very good recipe, god bless you dear.
Cynthia says
November 3, 2018 at 11:46 amYou’re very welcome!
Vicki Traylor says
November 2, 2018 at 12:57 pmCan this be out together the night before?
Cynthia says
November 3, 2018 at 11:46 amOut together? You can make it the night before, but it will need to be refrigerated. It lasts for 2-3 days in the fridge.
Kathryn says
December 13, 2018 at 5:56 pmJust made these tonight for my husband. We thought they were delicious! I used poblano peppers. I will definitely be making them again. Thank you!
Liz says
February 28, 2019 at 5:35 pmMade these tonight and they were delicious!! So much easier than making the tradition Chile relleno! Thanks for sharing:)
Cynthia says
March 1, 2019 at 6:51 amdefinitely easier than a traditional chilies rellenos! no frying or breading either!
Mary Ker says
December 24, 2018 at 4:19 pmI added soyrizo (vegan chorizo) to this and took it to a brunch where there was a ton of other delicious food, and every scrap was eaten and I as asked for the recipe. I was concerned that there was no milk to make it a custard, but it as great!
Cynthia says
December 24, 2018 at 4:57 pmThe addition of chorizo or soyrizo would be fabulous!
Sharrel caldwell says
March 3, 2019 at 12:04 pmWish i could use a nild peper my stomach can’t take the heat.
Cynthia says
March 4, 2019 at 6:29 amActually you can find mild chilies and still get the flavor without the heat.
Mary says
March 29, 2019 at 5:55 amThis looks wonderful!
Does anyone know of anywhere online where the pre-prepped roasted chiles are sold?
I can just hear the screams of laughter, but I didn’t grow up in the west (though I’ve lived in Arizona and Texas) and I’ve roasted and processed chiles… I’m never doing it myself again, EVER.
I’d love to make this dish, we’d probably love it, but I’m not up to confronting fresh chiles ever again.
:-\
Cynthia says
April 5, 2019 at 7:00 pmYes! The Hatch Chile company sells them!I have a few pounds in my freezer right now!
sharon sutton says
May 5, 2019 at 9:36 amWalmart sells them online for less than $5/can for the big can. I have never found in my local store, but I order several cans, and have those big, heavy cans delivered right to my door…win/win! I’m never without them.
Cynthia says
May 6, 2019 at 5:57 amI didn’t know that! I usually buy them fresh and then freeze them. But they don’t last more than 4 months.
Sissy says
April 1, 2019 at 3:35 pmThanks so much Cynthia! My boyfriend is a New Mexico native and it’s hard to fudge on the traditional recipes…. but I don’t even think he noticed that this was low carb….I added a layer of pork skins that I ran thru the food processor with each layer and on top that satisfied the need for crunch without frying! Salute!
Cynthia says
April 5, 2019 at 7:05 pmAwesome! I love New Mexico and am in love with Hatch chiles!
cheryl says
April 13, 2019 at 2:12 pmMy Dad was born in Hatch. I love Chile Rellenos. I am making this tonight, but using canned. Sorry. My cousin got Hatch Chile seeds & is growing them for me. I remember when I was younger & my Grandma brought me Hatch chiles to California, I had no clue. Seeded them with bare hands. Oh my! She showed me how to make chile relish & stacked enchiladas. Thank you.
Cynthia says
April 14, 2019 at 2:38 pmWow! Lucky you! I first heard of them about 20 years ago when a friend of mine whose mom was born in NM used to get a shipment of green chiles every fall. She’d have a chile rellenos party and invite us. She never called them “Hatch” though…I guess because if you’re from NM, they’re just “green chiles”!
Teri K says
April 17, 2019 at 4:50 amDo you have the nutritional info for this?
Cynthia says
April 24, 2019 at 6:17 pmit should be there Teri, I updated it.
Melisa says
May 6, 2019 at 11:08 amI’ve made this twice, and we love it! I used reduced fat cheese. The second time, I used fat-free cottage cheese. The texture was a little loose, but it was still delicious. Works great in the crock pot, too! Thanks for sharing!
Cynthia says
May 11, 2019 at 2:00 pmWow! I’ve never made it in the crock pot! I’ve tried it with low fat cheeses too and it works fine…the fat keeps it keto and low carb friendly as well as helping keep it a bit thicker.