Chiles Rellenos Casserole

Hi!  I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen!   I hope you stick around, enjoy the recipes and share them with those you love!

Chiles rellenos casserole

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Low Carb/Keto Friendly

Noreen's Kitchen

Here is another recipe to keep you on track if you are doing low carb or keto to start off the year.  This chiles rellenos casserole is a delicious layered egg bake with the flavors of chile rellenos but without all the work and all the frying!  This works up into a lovely casserole that will feed eight generous portions.  This can be eaten hot, warm or cold and if you aren't counting your carbs you can even pop this into warm tortillas to make an excellent breakfast burrito! #chilerellenos #mexican #quickandeasy #lowcarb #ketofriendly #eggs #cheese #homemade #recipe #love #noreenskitchen

I have started mine the easy way with one 28 ounce can of whole, fire roasted green chiles.  Of course, you can always fire roast, peel and prepare your own green chilies.  I love to do that when the Hatch green chiles come out of the field in New Mexico and I can order them by the case then I prep and freeze them.  You can also do this with poblano chiles.  SInce I am currently out of frozen chilies I am opting for the canned.  They are just as delicious and a quick grab from the grocery store.  If you cannot find whole, fire roasted chiles in a can, please use chopped chilies.  You will need about 2 cups worth to finish this recipe.

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1-28 ounce can whole fire roasted green chilies
1-pound bulk breakfast sausage
4 cups shredded Colby jack cheese
6 eggs
1 ½ cups heavy cream

1 Cup good quality mayonnaise
1 tablespoon granulated sugar
2 tablespoons apple cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt

1/2 teaspoon cracked black pepper

1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon cracked black pepper

When I prep the canned chiles, I simply open them up, pat each one between paper towels, open them to lay them flat and remove any additional seeds if desired.  These chilies are not hot at all so the seeds are just added fiber.  

I have added some bulk sausage to this recipe.  Traditional rellenos sometimes will have a meat and cheese filling.  I have mixed it up a bit for this casserole and used one pound of my favorite bulk breakfast sausage.  This adds additional protein and helps keep you full longer.  I have simply browned and drained my sausage.

Next up is eggs.  I have used six eggs and some heavy cream.  You can use half and half if you prefer.  If you like you can do half cream and half sour cream for an ultra creamy, souffle like casserole with an added tang.  I have also added fresh garlic and seasonings to my egg mixture.  I love to add cumin, garlic, onion, oregano and chili powder along with some salt and pepper to this dish.  Eggs are so versatile and take seasonings so well it just adds that much more flavor!

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Now it's time to layer it all up.  Start by placing a layer of chiles in the bottom of your prepared baking dish.  I used a 9 x 13 inch baking dish that I sprayed with vegetable oil spray.  Lay some shredded colby jack cheese  on top of the chilies and then half of the sausage crumbles on top of the cheese.  Repeat those layers once more in the same order.

Now you will pour the egg mixture over the layers.  Now it's time to bake for 45 to 55 minutes in a 325 degree oven.  You will want to bake this until a knife inserted in the center comes out clean and free of any moisture from the egg mixture.  Once done, remove from the oven and then, if desired, sprinkle with additional cheese and allow to melt while it is cooling.  

This casserole is really versatile.  It slices up beautifully and can be made ahead for a week's worth of breakfasts if you are meal prepping.  Serve with cauliflower rice, tossed salad or any side you prefer for a high protein meal fit for a king!

 I hope you give this chile rellenos casserole a try sometime soon and I hope you love it!

Happy Eating!

Preheat oven to 325 degrees.

Prep green chilies by opening can and removing each chili pat dry on paper town and open to lay flat.  If you like you can remove any remaining seeds, but they really are not that spicy.  Set aside.

Brown off sausage and drain if desired.  Set aside

Beat eggs, cream, seasonings and minced garlic in a bowl until well combined.  Set aside.

Prepare a 9 x 13-inch baking pan with cooking spray.

Place a layer of green chilies in the bottom of the baking dish.

Top with a layer of cheese. Top with a layer of sausage. Repeat layers a second time.

Pour egg mixture over the casserole.

Bake for 45 to 55 minutes or until a knife pierced in the center comes out clean and free of moisture or wet egg mixture.

Remove from oven and allow to rest for 15 minutes before cutting into squares and serving. If you like, add additional cheese on top and allow to melt with residual heat from the casserole while it cools.

This will make 8 generous servings.  It is Keto friendly and low carb.  You can serve this by itself for breakfast lunch or dinner.  It can be served hot, at room temperature or cold.  You can wrap it in tortillas or top with crushed tortilla chips for a crunchy finish.

NOTE: If you cannot fine whole green chilies you can either roast your own or you can use chopped chilies.  If you go this route, simply mix everything together, i.e., the cheese, chilies and sausage and then pour the egg mixture over the top.  It will be great!