Vegetarian Chile Rellenos Casserole – Great for brunch or dinner!

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This Vegetarian Low Carb Chile Rellanos Casserole Recipe is an easy, Keto Friendly Casserole for busy weeknights. Make it mild or with as much kick as you want….

Served Vegetarian Low Carb Chile Rellano Casserole

🥘Ingredients:

  • 6 Pablano Chile’s

You can used whole canned Chile’s. Just make sure to drain them in a colander first.

  • 3 cups Queso Cheese * or any cheese you like -shredded
  • 1 bunch green onions *optional sliced
  • 6 eggs
  • 3 tbsp Mayonnaise

Don’t let this ingredient throw you. I use mayo in my scrambled eggs and it’s MUCH better than cream. Try it and you’ll see what I mean.

It takes your eggs to a whole new level of tastiness.

Use any milk you like.

I use a hot and spicy Chile powder because we like a lot of heat.

👨🏿‍🍳How to make the Chicle Rellano Casserole:

Blistered Poblano’s

  • Place fresh Poblano’s on a roasting pan under the broiler on high for about 5 minutes until blistered. Flip and broil until the other side is blistered and remove from oven.
  • Put the roasted Poblano’s in a brown paper bag to steam and once cooled, rub the skins to remove as much as you can. It doesn’t have to be perfect. Remove the stem caps and slit down the side to remove seeds and veins (leave some seeds if you like extra heat). See the post instructions if you will be using canned Chile’s.

Casserole

  • While Chile’s cool, preheat oven to 375F/190C.
  • Oil glass or similar casserole dish with olive oil. (I used a 9″ X 9″ dish, but anything close to that size will work just fine.)
  • When Chile’s are cooled and de-veined, make a flat layer of Chile’s covering the bottom of the dish. Top the layer of Chile’s with half of the cheese and half of the green onions if using.
  • Make another layer of flattened Chile’s, followed by the rest of the cheese. Reserve the other half of the green onion for garnish.
  • Put eggs into a bowl and beat well, then add the almond milk and mayonnaise, ground cumin, and Chile powder, and whisk until well combined.

Make sure to get all of the lumps out before continuing.

  • Pour egg mixture over Chile’s and cheese, making sure it’s evenly distributed. The egg mixture will not completely cover the casserole, this is normal.
  • Cover dish with foil or a lid for the first 20 minutes of baking time, then remove foil and continue to bake until mixture is bubbling and cheese on top is lightly browned, about 40-45 minutes total baking time. Test with a toothpick to ensure eggs are cooked.
  • Serve hot, with guacamole, sour cream and hot sauce if desired.

🍽️Equipment:

I used an 8×11 inch pan. But any similar size will work. I LOVE these by Emile Henry.

 📋Tips & FAQ’s:

Can I make this recipe ahead of time?

Oh yeah! Make it ahead of time and keep in the fridge for 3-5 days covered. It’s great for lunch too.

Can I freeze this casserole?

Yes! It keeps well in the freezer for a couple of months.

What kind of side dishes go with Chile Rellano Casserole?

The spicy Mexican vibe of this casserole goes great with any salad or any of these low carb sides:

That’s all for the Low Carb Chile Rellano’s Recipe!

It’s easy right? And I promise it’s delicious.

Even my egg eschewing teen likes this meal. (I secretly think its the melty cheese and pepper combo).

Adios for now friend!

Brandy

Low Carb Chile Rellanos Casserole FI

Vegetarian Low Carb Chile Rellano Bake

Bran
Hearty Low Carb and Keto Friendly – Chile Rellano Casserole is a set and forget baked, casserole dinner that is perfect for busy weeknights or make ahead meals. It's filling and packed full of flavor. Any beginning chef can pull off this recipe.
5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Breakfast, Brunch, dinner
Cuisine American, Mexican, TexMex
Servings 6 Servings
Calories 325 kcal

Equipment

casserole dish
Roasting Pan
Chefs Knife

Ingredients
  

  • 6 Pablano Chile's *see post if you're using canned chilies
  • 3 cups Queso Cheese * or any cheese you like -shredded
  • 1 bunch green onions *optional sliced
  • 6 eggs
  • 3 tbsp Mayonnaise
  • ¼ cup unsweetened almond milk see notes
  • 1 tsp. ground cumin
  • 1 tsp. chile powder

Instructions
 

Blistered Poblano's

  • Place fresh Poblano's on a roasting pan under the broiler on high for about 5 -8 minutes until blistered. Flip and broil until the other side is blistered and remove from oven.
  • Put the roasted Poblano's in a brown paper bag to steam and once cooled, rub the skins to remove as much as you can. It doesn't have to be perfect.
    Once cool enough to handle, remove the stem caps and slit down the side to remove seeds and veins (leave some seeds if you like extra heat).
    See the post instructions if you will be using canned Chile's.
    Skinning Poblano Peppers

Casserole

  • While Chile's cool, preheat oven to 375F/190C. Prepare a casserole dish with olive oil. ( I used an 8 x 11 dish but any similar size will work).
    Preheat baking oven
  • When Chile's are cooled and de-veined, make a flat layer of Chile's covering the bottom of the dish. Top the layer of Chile's with half of the cheese and half of the green onions if using.
    Layered Chilies for Chille Rellano Casserole
  • Make another layer of flattened Chile's, followed by the rest of the cheese. Reserve the other half of the green onion for garnish later.
    Layering chile's and cheese for low carb casserole
  • Put eggs into a bowl and beat well, then add the almond milk and mayonnaise, ground cumin, and Chile powder, and beat with a whisk until well combined.
    Beating egg mix
  • Pour egg mixture over Chile's and cheese, making sure it's evenly distributed. The egg mixture will not completely cover the casserole, this is normal.
    Poured eggs over casserole
  • Cover dish with foil or a lid for the first 20 minutes of baking time, then remove foil and continue to bake until mixture is puffed up, bubbling and cheese on top is lightly browned, about 50-60 minutes total baking time. Test with a toothpick to ensure eggs are cooked.
    Baked Chile Rellano Casserole
  • Serve hot, with guacamole, sour cream and hot sauce if desired.
    Served Vegetarian Low Carb Chile Rellano Casserole

Notes

The nutritional info is based on making 6 servings and the values come from the USDA nutrient database.

Readers’ Favorite Categories:

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Nutrition

Serving: 1/6 recipeCalories: 325kcalCarbohydrates: 8gProtein: 18gFat: 25gSodium: 598mgFiber: 3gNet Carbs: 5gFat Ratio per Serving: 69.23%Protein Ratio per Serving: 22.15%Carb Ratio per Serving: 6.15%
Keyword casserole, Chile, eggs, gluten free, green chile
Tried this recipe?Mention @ketocastleinthemountains or tag #ketocastleinthemountains!

The nutritional information for the Vegetarian Low Carb Chile Rellanos Casserole Recipe is provided as a courtesy.

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