Best 3 Low Carb Chile Relleno Casserole Recipes

Are you a fan of chile rellenos with a low-carb twist? Look no further! This article will provide you with the best recipe to create a delicious and satisfying low-carb chile relleno casserole. This dish combines the flavors of traditional chile rellenos with the convenience of a casserole, making it a perfect weeknight meal or potluck dish. With its blend of spices, cheese, and tender poblano peppers, this casserole is sure to delight your taste buds while keeping you on track with your low-carb lifestyle. Get ready to indulge in this flavorful and guilt-free casserole that will leave you feeling satisfied and happy.

Here are our top 3 tried and tested recipes!

EASY LOW CARB CHILE RELLENO CASSEROLE RECIPE

Easy Low Carb Chile Relleno Casserole Recipe image

This Easy Low Carb Chile Relleno Casserole Recipe is also Keto Friendly! Who knew eating Keto would be so amazingly delicious! It's easy to make and you can freeze it to prep ahead too!

Provided by LCI Team

Categories Dinner idea

Time 45m

Number Of Ingredients 10

Ingredients

2- 4.5 oz cans of diced green chili (drained)
8 ounces of mozzarella cheese (shredded)
3 large eggs
1 can of sliced pimentos (drained)
3/4 cup of heavy cream
1/2 teaspoon of salt
1/2 teaspoon of black pepper
4 oz of cheddar cheese (shredded)
cilantro to garnish
sour cream to garnish

Steps:

Preheat oven to 350 degrees Fahrenheit.
Grease an 8x8 baking pan.
Spread drained chilies to the bottom of the pan.
In a large bowl add remaining ingredients, except for the shredded cheddar cheese. Mix well and layer over the chili. Top with remaining cheese.
Bake for 35 minutes, or until egg mixture is set and cheese is lightly golden brown.

LOW CARB CHILE RELLENO CASSEROLE

Low Carb Chile Relleno Casserole image

This was very good and much easier than stuffing the cheese into the chiles, but with pretty much the same flavor of the traditional method. If you don't care for hot food, you could use plain Monterey jack cheese instead of the pepper-jack. For myself I added more pepper. You can see Linda's receipe at; www.genaw.com/lowcarb/chile_relleno_casser ole.html

Provided by wngammill

Categories Mexican

Time 50m

Yield 1 Casserole, 8 serving(s)

Number Of Ingredients 6

Ingredients

2 (7 ounce) cans whole green chilies, drained well
8 ounces monterey jack pepper cheese, shredded
3 eggs
3/4 cup heavy cream
1/2 teaspoon salt
4 ounces cheddar cheese, shredded

Steps:

Grease an 8x8" baking pan.
Slice each chile along one long side and open flat.
Arrange half of the chiles in the bottom of the baking pan, skin side down, in a single layer.
Top with the pepper-jack cheese.
Arrange the remaining chiles over the cheese, skin side up.
Beat the eggs, cream and salt well.
Pour evenly over the chiles.
Top with the cheddar cheese.
Bake at 350Âº for 35 minutes, until golden brown.
Let stand 10 minutes before cutting.

LOW CARB CHILE RELLENOS, FLOURLESS

Low Carb Chile Rellenos, Flourless image

This is a very simple recipe to satisfy the chile rellenos craving if you are doing low carb. Similar recipes on this site use soy flour. This one does not.

Provided by windhorse23

Categories Lunch/Snacks

Time 55m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

8 anaheim chilies, fresh
8 ounces monterey jack pepper cheese
3 eggs
1 cup heavy cream
1/2 teaspoon salt
4 ounces sharp cheddar cheese, shredded

Steps:

Steam the chili pepper for about 10 minutes until they have softened. You can also choose to char them instead. Let them cool.
Slice each pepper lengthwise, removing the stem. Cut the pepperjack cheese into 8 equal chunks and then stuff a chunk into each pepper. (I cut them to make them fit lengthwise.) Place in a greased casserole. I use a small lasagna pan.
Beat the eggs, cream and salt until blended, then pour over the peppers.
Top with the cheddar cheese.
Bake at 350 for 35 minutes. Let stand 10 minutes before eating.
Can be frozen.

Tips:

To reduce the cooking time, use a pre-shredded blend of Mexican cheese.
For a spicier dish, use a hotter variety of chile peppers, such as poblanos or serranos.
To make the casserole ahead of time, assemble it and refrigerate it overnight. Bake it just before serving.
Serve the casserole with your favorite toppings, such as salsa, guacamole, and sour cream.

Conclusion:

This low-carb chile relleno casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken or turkey. With its creamy sauce, cheesy filling, and crispy topping, this casserole is sure to be a hit with your family and friends.