Vegetarian Low Carb Chile Rellano Bake

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.

Course Breakfast, Brunch, dinner

Cuisine American, Mexican, TexMex

Keyword casserole, Chile, eggs, gluten free, green chile

Prep Time 20

Cook Time 1

Total Time 1 20

Servings Servings

Calories 325kcal

Author Brandy

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

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

Nutrition