Chile Relleno Casserole
This Chile Relleno Casserole recipe is absolutely delightful and it’s keto friendly! It’s loaded with flavor but not too spicy too.
We were inspired to make this recipe from this Authentic Chilies Rellenos Recipe found here. We love casseroles and this recipe was super easy and didn’t disappoint at all! I will be making this again many times over! It’s a bit easier than making them individually. Especially since you can buy the poblano peppers already prepared in a can. Gosh, 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 Recipe Nutrition
Serves 6
Calorie 448, Total C 3g, Fiber 0.1g, Net C 2.9g, Sugars 1.8g, Fat 37.9g, Protein 23.8g
Chile Relleno Casserole Instructions
In a large non-stick skillet (or seasoned and greased cast iron skillet), melt together cream cheese and Monterey jack cheese. Mix until smooth and cream cheese has melted completely.
Add in hot sauce, dry mustard, chopped chiles, and heavy cream mix thoroughly.
Add in eggs and distribute evenly in the skillet.
Allow the eggs to set and cook through. You can do this by keeping on the stove top and keeping over medium-low heat or place in the oven at 350° for 15-20 minutes.
Once the egg mixture has set in the middle (about 10 minutes) top with cheddar cheese and cilantro. You can place back in the oven or keep on the stove top.
Serve topped with avocado and sour cream.
Here are a few photos we took while making this dish!
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
Instructions
- In a large non-stick skillet (or seasoned and greased cast iron skillet), melt together cream cheese and Monterey jack cheese. Mix until smooth and cream cheese has melted completely.
- Add in hot sauce, dry mustard, chopped chiles, and heavy cream mix thoroughly.
- Add in eggs and distribute evenly in the skillet.
- Allow the eggs to set and cook through. You can do this by keeping on the stove top and keeping over medium-low heat or place in the oven at 350° for 15-20 minutes.
- Once the egg mixture has set in the middle (about 10 minutetop with cheddar cheese and cilantro. You can place back in the oven or keep on the stove top.
- Serve topped with avocado and sour cream.
Nutrition
Nutrition facts are provided as a courtesy.
