Low Carb Hatch Chile Rellenos Casserole
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.
Servings: 8
Calories: 303kcal
Ingredients
- 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
Instructions
- 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.
- Preheat oven to 425 degrees F.
- Brush olive oil on the bottom of a 10.5" x 7.5" baking dish. Line with chiles.
- Cover chiles with about 2 ounces of crumbled cotija and 4 ounces of shredded cheddar. Repeat twice, ending with cheeses on top. (three layers total).
- Beat the eggs, with the salt and pepper and pour over the chile and cheese mixture.
- Bake at 425 degrees F. for 40-45 minutes or until cooked and no longer jiggly in center.
- Serve hot or room temperature.
- Casserole can be frozen. Cut into squares and wrap well.
- To reheat, defrost the night before and heat each square about 45-60 seconds in microwave.
Nutrition
Serving: 1piece | Calories: 303kcal | Carbohydrates: 7g | Protein: 16g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 160mg | Sodium: 896mg | Potassium: 103mg | Fiber: 2g | Sugar: 3g | Vitamin A: 675IU | Vitamin C: 10.2mg | Calcium: 366mg | Iron: 0.9mg