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If you're craving a flavorful, low-carb dish, this Keto Chili Relleno Casserole is a game-changer. Packed with roasted poblano peppers, savory ground beef, and a cheesy, creamy topping, it’s a hearty meal that’s sure to satisfy. Perfect for dinner or meal prep, this casserole is easy to make and even easier to enjoy. Let's dive into this delicious, keto-friendly recipe that will have everyone asking for seconds!
The name of the recipe: Keto Chili Relleno Casserole Recipe
Ingredients:
- 6 roasted and peeled poblano peppers
- 1 lb ground beef
- 1 cup shredded cheddar cheese
- 1 cup shredded monterey jack cheese
- 4 beaten eggs
- 1 cup heavy cream
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Roast and peel the poblano peppers. Set aside.
- In a skillet, cook the ground beef until browned. Drain excess fat.
- In a mixing bowl, combine the beaten eggs, heavy cream, salt, and black pepper.
- Layer the poblano peppers in a baking dish. Add the cooked ground beef on top.
- Pour the egg mixture over the beef and peppers. Top with shredded cheeses.
- Bake in the preheated oven for 35-45 minutes, until the casserole is set and the top is golden brown.
- Let it cool for a few minutes before serving.
What You Will Need to Make This Dish
Read more: Chili Relleno Casserole Recipe
What you will need to make keto chili relleno casserole
- Roasted and peeled poblano peppers: These provide a smoky, mild heat and form the base of the casserole, adding essential flavor and texture.
- Ground beef: Adds hearty protein and richness, making the casserole filling and satisfying.
- Shredded cheddar cheese: Offers a sharp, tangy flavor that complements the mild heat of the peppers.
- Shredded monterey jack cheese: Melts smoothly, adding a creamy texture and mild taste to balance the cheddar.
- Beaten eggs: Help bind the ingredients together, creating a cohesive casserole.
- Heavy cream: Adds richness and a smooth, creamy texture to the dish.
Essential Tools and Instruments
What tools/instruments will be needed to make Keto Chili Relleno Casserole Recipe
- Skillet: Essential for browning ground beef, ensuring even cooking and flavor development.
- Mixing bowl: Needed to combine eggs, cream, salt, and pepper for a smooth mixture.
- Baking dish: Holds the layered peppers, beef, and egg mixture, allowing for even baking.
- Oven: Cooks the casserole to perfection, ensuring the top is golden brown and the dish is set.
Keto Chili Relleno Casserole Recipe
A delicious low-carb take on the classic chili relleno, perfect for keto dieters.
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Ingredients:
Main Ingredients
- 6 Poblano Peppers roasted and peeled
- 1 lb Ground Beef
- 1 cup Cheddar Cheese shredded
- 1 cup Monterey Jack Cheese shredded
- 4 Eggs beaten
- 1 cup Heavy Cream
- 1 tsp Salt
- 1 tsp Black Pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Roast and peel the poblano peppers. Set aside.
- In a skillet, cook the ground beef until browned. Drain excess fat.
- In a mixing bowl, combine the beaten eggs, heavy cream, salt, and black pepper.
- Layer the poblano peppers in a baking dish. Add the cooked ground beef on top.
- Pour the egg mixture over the beef and peppers. Top with shredded cheeses.
- Bake in the preheated oven for 35-45 minutes, until the casserole is set and the top is golden brown.
- Let it cool for a few minutes before serving.
Notes:
This casserole can be stored in the refrigerator for up to 3 days.
Read more: Keto Chili Cheese Dog Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 5gProtein: 20gFat: 28gSaturated Fat: 15gCholesterol: 200mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 60mgCalcium: 300mgIron: 2mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover tightly with plastic wrap and foil.
- Store in the fridge for up to 24 hours.
- When ready, bake as directed, adding 10-15 minutes to the baking time.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap tightly with plastic wrap and then foil.
- Freeze for up to 3 months.
- Thaw overnight in the fridge.
- Bake as directed, adding 10-15 minutes to the baking time.
Using roasted poblano peppers instead of raw ones adds a smoky flavor to the Keto Chili Relleno Casserole that enhances the overall taste.
Frequently Asked Questions
FAQ:
Can I use a different type of pepper?
Yes, bell peppers or Anaheim peppers work too.
How do I roast the poblano peppers?
Place them under a broiler until charred, then peel off the skin.
Can I make this casserole ahead of time?
Absolutely, assemble it and refrigerate, then bake when ready.
Is there a dairy-free option?
Substitute the cheese with dairy-free alternatives and use coconut cream.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
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