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low carb chile cheese casserole
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4.88 from 33 votes

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.  
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Entree
Cuisine: Gluten Free, keto, low carb, Mexican
Keyword: low carb Chile Rellenos
Servings: 8
Calories: 303kcal
Author: Cynthia


  • 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


  • 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.


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