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….
🥘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.
- ¼ cup unsweetened almond milk
Use any milk you like.
- 1 tsp. ground cumin
- 1 tsp. Chile powder
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:
- Broccoli Bacon Salad
- Low Carb Frijoles Refritos
- Keto Hash Browns
- Grilled Avocados
- Bacon Guacamole
- Stuffed Mushrooms
That’s all for the Low Carb Chile Rellano’s Recipe!
It’s easy right? And I promise it’s delicious. If you love casseroles like this Chile Rellano Recipe check out this Low Carb Reuben Casserole Recipe!
Even my egg eschewing teen likes this meal. (I secretly think its the melty cheese and pepper combo).
Adios for now friend!
Brandy
Vegetarian Low Carb Chile Rellano Bake
Equipment
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.
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).
- 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 later.
- 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.
- 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 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.
- Serve hot, with guacamole, sour cream and hot sauce if desired.
Notes
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Nutrition
The nutritional information for the Vegetarian Low Carb Chile Rellanos Casserole Recipe is provided as a courtesy.
We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.
