Low Carb Hatch Chile Rellenos Casserole
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr 15 mins
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Servings
8
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Calories
303 kcal
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Course
Main Course
Low Carb Hatch Chile Rellenos Casserole
Description
The recipe begins by roasting hatch chile or similar mild peppers under a broiler or grill until the skins blacken, then cooling them inside a paper bag to loosen skins easily. After peeling, seeds and veins are removed, leaving the smoky chile flesh for layering. The casserole is assembled in a baking dish with olive oil brushed on the bottom and alternating layers of chile, crumbled queso fresco, and shredded sharp cheddar cheese.
Beaten eggs mixed with kosher salt and black pepper are poured over the layered ingredients to help set the casserole during baking. Covered with foil, it bakes at 375°F for 35 to 40 minutes until firm and no longer jiggly in the center. The finished dish showcases tender roasted chiles infused with the rich and slightly crumbly texture of cheeses and the binding creaminess from eggs.
This casserole can be plated for immediate serving or cooled to room temperature. Leftovers freeze well when cut into squares and wrapped, with recommended thawing and reheating instructions enabling convenient make-ahead meals. The use of fresh cheese and multiple chile layers provides a flavorful, textured dish fitting low-carb diets.
Ingredients
- 1 1/2 pounds chile pepper Hatch, poblanos, pasilla, or Anaheim chiles, charred, skins and seeds removed
- 6 ounces queso fresco you can also substitute ricotta cheese for a similar texture and flavor, or cotija cheese
- 12 ounces cheddar cheese grated, sharp
- 4 large egg beaten
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 Tablespoons olive oil
Instructions
- Roast chiles under the broiler or on a charcoal grill, turning often, until the skin is blackened. Place them in a paper bag and close tightly. When chiles are cool enough to handle, pull away and discard the seed and inside veins.
- Preheat oven to 375 degrees F.
- Brush olive oil on the bottom of a 10.5" x 7.5" baking dish. Line with chiles.
- Cover chiles with about 2 ounces of crumbled cotija and 4 ounces of shredded cheddar. Repeat twice, ending with cheeses on top. (three layers total).
- Beat the eggs, with the salt and pepper and pour over the chile and cheese mixture.
- Cover with foli and bake at 375 degrees F. for 35-40minutes, or until cooked and no longer jiggly in center.
- Serve hot or room temperature.
- Casserole can be frozen. Cut into squares and wrap well.
- To reheat, defrost the night before and heat each square about 45-60 seconds in microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 303kcal | 15% |
| Carbohydrates | 7g | 2% |
| Protein | 16g | 32% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 160mg | 53% |
| Sodium | 896mg | 37% |
| Potassium | 103mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 675IU | 14% |
| Vitamin C | 10.2mg | 11% |
| Calcium | 366mg | 37% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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