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.
- 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