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keto-chili-relleno-casserole-recipe

Keto Chili Relleno Casserole Recipe

A delicious low-carb take on the classic chili relleno, perfect for keto dieters.
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 350 kcal

Equipment

  • Oven
  • Baking Dish
  • Mixing bowl

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.

Nutrition value:

Calories: 350kcalCarbohydrates: 5gProtein: 20gFat: 28gSaturated Fat: 15gCholesterol: 200mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 60mgCalcium: 300mgIron: 2mg

Keywords:

Keyword Casserole, Keto, Low Carb
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