Keto Chile Relleno Casserole

It’s keto friendly and this Keto Chile Relleno Casserole recipe is absolutely delightful! Loaded with flavor but it’s not too spicy too.

From this Authentic Chilies Rellenos Recipe found here, we were inspired to make this recipe. This recipe was super easy and we love casseroles and and didn’t disappoint at all! Many times over, I will be making this again! Especially since you can buy the poblano peppers already prepared in a can, it’s a bit easier than making them individually. I love easy shortcuts like that.

Chile Relleno Casserole Ingredients

4 oz Cream Cheese, room temp

8 oz Monterey Jack Cheese, shredded
3 tsp Hot Sauce
1 tsp Dry Mustard

½ cup Heavy Cream
8 eggs, beaten
1 cup Cheddar Cheese

2 tsp Cilantro
2 cans poblano peppers, chopped

Chile Relleno Casserole Instructions

Melt together cream cheese and Monterey jack cheese in a large non-stick skillet(or seasoned and greased cast iron skillet). Mix until it gets smooth and cream cheese has melted completely.
Add in heavy cream, dry mustard, chopped chiles, and hot sauce mix thoroughly.
Add in eggs and in the skillet, distribute evenly.
Allow the eggs to cook through and set. You can do this by keeping over medium-low heat and keeping on the stove top or for 15-20 minutes, place in the oven at 350°.
Top with cheddar cheese and cilantro, once the egg mixture has set in the middle(about TEN minutes). You can place back in the oven/keep on the stove top.
Serve topped with sour cream and avocado.

COURSE Dinner
CUISINE American
SERVINGS 6 servings
CALORIES 448

INGREDIENTS

4 oz Cream Cheese room temp
8 oz Monterey Jack Cheese shredded

3 tsp Hot Sauce
1 tsp Dry Mustard
½ cup Heavy Cream

8 eggs beaten
1 cup Cheddar Cheese
2 tsp Cilantro

2 cans poblano peppers chopped

INSTRUCTIONS

Melt together cream cheese and Monterey jack cheese in a large non-stick skillet(or seasoned and greased cast iron skillet). Mix until it gets smooth and cream cheese has melted completely.
Add in heavy cream, dry mustard, chopped chiles, and hot sauce mix thoroughly.

Add in eggs and in the skillet, distribute evenly.
Allow the eggs to cook through and set. You can do this by keeping over medium-low heat and keeping on the stove top or for 15-20 minutes, place in the oven at 350°.
Top with cheddar cheese and cilantro, once the egg mixture has set in the middle(about TEN minutes). You can place back in the oven/keep on the stove top.