Low Carb Chile Relleno Casserole
(from tamster52’s recipe box)
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
364 Calories; 31g Fat; 18g Protein; 3g Carbohydrate; 0g Dietary Fiber; 3g Net Carbs
Source: Spark Recipes
Prep time: 15 minutes
Cook time: 35 minutes
Serves 6 people
Categories: Low Carb Main Dish
Ingredients
- 2 7-ounce cans whole green chiles, drained well *
- 8 ounces Pepper-Jack Cheese, shredded
- 4 ounces Cheddar Cheese, shredded
- 3 Eggs
- 3/4 cup Heavy Cream
- 1/2 teaspoon Salt
Directions
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Pre-heat oven to 350 degrees.
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Grease an 8×8″ baking pan.
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Slice each chile along one long side and open flat.
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Arrange half of the chiles in the bottom of the baking pan, skin side down, in a single layer.
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Top with the pepper-jack cheese. 6.Arrange the remaining chiles over the cheese, skin side up.
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Beat the eggs, cream and salt well.
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Pour evenly over the chiles.
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Top with the cheddar cheese.
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.Bake at 350ยบ for 35 minutes, until golden brown.
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.Let stand 10 minutes before cutting.