Best 3 Low Carb Chile Relleno Casserole Recipes
**Low-Carb Chile Relleno Casserole: A Culinary Delight That Will Satisfy Your Taste Buds**
Craving a hearty, flavorful, and low-carb meal? Look no further than the Low-Carb Chile Relleno Casserole, a delectable dish that tantalizes your taste buds with its unique blend of Mexican-inspired flavors and textures. This casserole combines the classic flavors of roasted poblano peppers, savory ground turkey, and a creamy, cheesy sauce, all nestled in a crispy, low-carb tortilla shell. The recipe also includes variations for those who prefer a vegetarian option or a spicy kick. Whether you're seeking a comforting dinner for your family or a dish to impress your friends, this Low-Carb Chile Relleno Casserole is sure to become a favorite.
EASY LOW CARB CHILE RELLENO CASSEROLE RECIPE
This Easy Low Carb Chile Relleno Casserole Recipe is also Keto Friendly! Who knew eating Keto would be so amazingly delicious! It's easy to make and you can freeze it to prep ahead too!
Provided by LCI Team
Categories Dinner idea
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Grease an 8x8 baking pan.
- Spread drained chilies to the bottom of the pan.
- In a large bowl add remaining ingredients, except for the shredded cheddar cheese. Mix well and layer over the chili. Top with remaining cheese.
- Bake for 35 minutes, or until egg mixture is set and cheese is lightly golden brown.
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.
LOW CARB CHILE RELLENOS, FLOURLESS
This is a very simple recipe to satisfy the chile rellenos craving if you are doing low carb. Similar recipes on this site use soy flour. This one does not.
Provided by windhorse23
Categories Lunch/Snacks
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Steam the chili pepper for about 10 minutes until they have softened. You can also choose to char them instead. Let them cool.
- Slice each pepper lengthwise, removing the stem. Cut the pepperjack cheese into 8 equal chunks and then stuff a chunk into each pepper. (I cut them to make them fit lengthwise.) Place in a greased casserole. I use a small lasagna pan.
- Beat the eggs, cream and salt until blended, then pour over the peppers.
- Top with the cheddar cheese.
- Bake at 350 for 35 minutes. Let stand 10 minutes before eating.
- Can be frozen.
Tips:
- Choose the right chiles: Poblano peppers are the traditional choice for chile rellenos, but you can also use Anaheim or pasilla peppers, which are milder in flavor. Look for peppers that are firm and have no blemishes.
- Roast the peppers properly: Roasting the peppers is essential for giving them a smoky flavor. You can roast them over an open flame, on a grill, or in the oven. Make sure to roast them until the skin is blistered and blackened.
- Handle the peppers with care: Once the peppers are roasted, they will be very hot. Be careful not to touch them with your bare hands. Use a pair of tongs or a kitchen towel to handle them.
- Make sure the filling is cooked through: The filling for chile rellenos can be made with a variety of ingredients, such as ground beef, chicken, or vegetables. Make sure to cook the filling thoroughly before stuffing the peppers.
- Use a light touch when assembling the casserole: When assembling the casserole, be gentle with the peppers. They are delicate and can easily tear.
Conclusion:
Low-carb chile relleno casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover roasted peppers. With its combination of spicy peppers, flavorful filling, and creamy sauce, this casserole is sure to be a hit with your family and friends.
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