LOW CARB CHILE RELLENO CASSEROLE
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
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 350º for 35 minutes, until golden brown.
- Let stand 10 minutes before cutting.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #cuisine #preparation #mexican #dietary #high-calcium #low-carb #high-in-something #low-in-something
Yubraj Khadka
[email protected]I loved the roasted poblano peppers in this casserole. They added a smoky flavor that really complemented the cheese and chicken.
Manohar Narwani
[email protected]This casserole was a great way to use up leftover chicken. It was easy to make and the flavors were delicious. I will definitely be making this again.
Karate Master
[email protected]I thought this casserole was delicious! The flavors were perfect and the cheese was melted and gooey. I will definitely be making this again.
Raja_ Umar
[email protected]This casserole was a bit too spicy for my taste. I think I would use less chili powder next time.
mtemi imu mtemi imu
[email protected]I loved the roasted poblano peppers in this casserole. They added a smoky flavor that really complemented the cheese and chicken.
Yared Welday
[email protected]This casserole was a great way to use up leftover chicken. It was easy to make and the flavors were delicious. I will definitely be making this again.
Megan Gonzalez
[email protected]I thought this casserole was delicious! The flavors were perfect and the cheese was melted and gooey. I will definitely be making this again.
Ssendege Robert
[email protected]This casserole was a bit too spicy for my taste. I think I would use less chili powder next time.
Floof
[email protected]I loved the roasted poblano peppers in this casserole. They added a smoky flavor that really complemented the cheese and chicken.
WISDOM EBERE
[email protected]This casserole was a great way to use up leftover chicken. It was easy to make and the flavors were delicious. I will definitely be making this again.
Jason Parks
[email protected]Overall, I thought this casserole was just okay. It wasn't bad, but it wasn't great either. I probably won't make it again.
Aurora Coupe
[email protected]I found this recipe to be too complicated. There were too many steps and it took too long to make.
Toast
[email protected]This casserole was a bit bland for my taste. I think it could have used more seasoning.
Mahar Nadeem
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The casserole was amazing. The flavors were perfect and the cheese was melted and gooey. I will definitely be making this again.
Mlondi Nombela
[email protected]This casserole was delicious! The poblano peppers were perfectly roasted and the filling was flavorful. I will definitely be making this again.
Steven Rowe
[email protected]I love this recipe! It's a great way to use up leftover chicken or turkey. I also like that it's low-carb, so I can feel good about eating it.
Derrick Rupp
[email protected]This low-carb chile relleno casserole was a hit with my family! It was easy to make and the flavors were amazing. I will definitely be making this again.