Keto Chile Relleno Casserole
  1. Preheat oven to 375 degrees. Lightly oil a 9"x13" baking dish and set aside.

  2. Slice chiles in half and wash off any seeds. Place a single layer of flattened chiles on the bottom of the 9"x13" casserole dish.

  3. Sprinkle a ½ cup of shredded cheddar cheese and ½ cup Monterey Jack cheese over top. Add another layer of chiles and ½ cup each of both the cheddar & Monterey Jack cheese. Add a final layer of chiles on top.

  4. In a medium-size bowl, add eggs, heavy cream, baking powder, coconut flour, salt, and pepper and whisk. Pour over chiles and cheese layers. Top with Cojita cheese and remaining shredded cheese.

  5. Place a sheet of foil over the dish to avoid burning the top and place in the oven for 40 minutes. Once the middle is cooked through, let the dish sit for 15 minutes before serving.

  6. Top chile relleno casserole with all your favorite toppings. Enjoy!

Course🍽️Main Course

Diets🌾Gluten-free...

Category🥘Casserole

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

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