This casserole brings all the flavor of classic chile rellenos without the fuss of stuffing and frying. It’s cheesy, creamy, and packed with roasted chiles, yet it stays firmly in keto territory. The texture is comforting—soft eggs, melty cheese, and a gentle kick from the peppers.
It’s great for weeknights, brunch, or meal prep, and it reheats beautifully. If you love big flavor with minimal effort, this will become a staple at your table.
Ingredients
Method
- Prep the oven and dish: Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with avocado oil or butter.
- Prepare the chiles: If using canned green chiles, drain well and pat dry. If using poblanos, roast over an open flame or under the broiler until charred, steam in a covered bowl for 10 minutes, peel, seed, and slice into strips. Removing moisture helps the casserole set.
- Sauté aromatics (optional but recommended): In a small skillet, sauté the diced onion in a teaspoon of oil over medium heat until soft, 3–4 minutes. Add garlic and cook 30 seconds. Let cool slightly.
- Whisk the egg mixture: In a large bowl, whisk eggs, heavy cream, softened cream cheese, cumin, smoked paprika, salt, and pepper. Blend until mostly smooth; a few cream cheese bits are fine. Stir in the sautéed onion and garlic if using.
- Layer the chiles and cheese: Spread half the chiles on the bottom of the dish. Sprinkle with half the shredded cheese. Add the remaining chiles and top with the rest of the cheese.
- Pour and settle: Pour the egg mixture evenly over the layered chiles and cheese. Tap the dish gently on the counter to remove air pockets.
- Bake: Place the dish on the middle rack and bake for 30–40 minutes, until the center is just set and the top is golden. A knife inserted near the center should come out mostly clean.
- Rest and slice: Let the casserole rest for 10 minutes before slicing. This helps it firm up for cleaner portions.
- Garnish and serve: Top with chopped cilantro. Serve with sour cream, avocado slices, or a drizzle of hot sauce.
Why This Recipe Works
- Low-carb by design: No breading, flour, or tortillas. Just eggs, cheese, and roasted chiles layered into a satisfying bake.
- Foolproof method: Instead of stuffing individual peppers, you layer everything in a casserole dish for the same taste with less work.
- Flexible heat level: Use mild green chiles or ramp it up with poblanos or jalapeños.
You’re in control of the spice.
- Great texture: The casserole sets up like a crustless quiche, with a creamy interior and a cheesy top.
- Meal prep friendly: It slices well, stores well, and tastes just as good the next day.
Shopping List
- Roasted green chiles (two 7-ounce cans, drained) or 4–5 large roasted poblano peppers, peeled and seeded
- Eggs (8 large)
- Heavy cream (1 cup) or unsweetened almond milk for lighter macros
- Shredded cheese (3 cups total): Monterey Jack, cheddar, pepper jack, or a blend
- Cream cheese (4 ounces, softened) for extra richness
- Onion (1/2 small, finely diced) or 1 teaspoon onion powder
- Garlic (2 cloves, minced) or 1/2 teaspoon garlic powder
- Ground cumin (1 teaspoon)
- Smoked paprika (1/2 teaspoon)
- Salt and black pepper to taste
- Fresh cilantro (optional, for garnish)
- Avocado oil or butter for greasing the dish
- Optional toppings: sour cream, sliced avocado, hot sauce
Step-by-Step Instructions
- Prep the oven and dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish with avocado oil or butter.
- Prepare the chiles: If using canned green chiles, drain well and pat dry. If using poblanos, roast over an open flame or under the broiler until charred, steam in a covered bowl for 10 minutes, peel, seed, and slice into strips.
Removing moisture helps the casserole set.
- Sauté aromatics (optional but recommended): In a small skillet, sauté the diced onion in a teaspoon of oil over medium heat until soft, 3–4 minutes. Add garlic and cook 30 seconds. Let cool slightly.
- Whisk the egg mixture: In a large bowl, whisk eggs, heavy cream, softened cream cheese, cumin, smoked paprika, salt, and pepper.
Blend until mostly smooth; a few cream cheese bits are fine. Stir in the sautéed onion and garlic if using.
- Layer the chiles and cheese: Spread half the chiles on the bottom of the dish. Sprinkle with half the shredded cheese.
Add the remaining chiles and top with the rest of the cheese.
- Pour and settle: Pour the egg mixture evenly over the layered chiles and cheese. Tap the dish gently on the counter to remove air pockets.
- Bake: Place the dish on the middle rack and bake for 30–40 minutes, until the center is just set and the top is golden. A knife inserted near the center should come out mostly clean.
- Rest and slice: Let the casserole rest for 10 minutes before slicing.
This helps it firm up for cleaner portions.
- Garnish and serve: Top with chopped cilantro. Serve with sour cream, avocado slices, or a drizzle of hot sauce.
Storage Instructions
- Refrigerator: Store cooled slices in an airtight container for up to 4 days.
- Freezer: Wrap individual portions tightly and freeze for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm in a 300°F (150°C) oven for 10–15 minutes or microwave in short bursts to avoid overcooking.
Benefits of This Recipe
- Low in carbs, high in satisfaction: Eggs and cheese make it filling without relying on starches.
- Protein-rich: Supports satiety and fits well into a keto or low-carb lifestyle.
- Customizable heat and flavor: Choose mild or spicy chiles and your favorite cheese blend.
- Simple pantry staples: Most ingredients are easy to find and budget friendly.
- Great for any meal: Works for breakfast, lunch, or dinner, and pairs well with a crisp salad.
Common Mistakes to Avoid
- Too much liquid: Failing to drain or pat dry canned chiles can make the casserole watery.
Dry them well.
- Overbaking: Baking too long leads to a rubbery texture. Pull it when the center is just set.
- Skipping the rest: Cutting immediately causes messy slices. Resting helps it firm up.
- Under-seasoning: Eggs and dairy need enough salt and spices.
Taste the mixture (a small spoonful) before baking.
- Using only one cheese: A blend adds depth. Mix a melty cheese (Monterey Jack) with a sharper one (cheddar).
Recipe Variations
- Meaty upgrade: Add cooked chorizo, ground beef, or shredded rotisserie chicken between the chile layers.
- Fresh veggie boost: Fold in sautéed mushrooms, spinach, or zucchini (squeeze out moisture first).
- Green chile and bacon: Crumble crisp bacon over the first chile layer for smoky flavor.
- Chipotle twist: Stir 1–2 teaspoons chipotle in adobo (minced) into the egg mixture for heat and smokiness.
- Dairy-light option: Swap heavy cream for unsweetened almond milk and reduce cheese by 1/2 cup. It will be slightly less rich but still tasty.
- Extra cheesy top: In the last 5 minutes, add a final sprinkle of cheese for a gooey finish.
FAQ
Can I use fresh peppers instead of canned green chiles?
Yes.
Roasted poblanos are perfect and closest to traditional chile rellenos. Char them, steam, peel, seed, and slice. Aim for about 2 cups of strips after roasting.
Is this casserole spicy?
It depends on your chiles and cheese.
Canned green chiles are usually mild. For more heat, add diced jalapeños or use pepper jack cheese.
Can I make it ahead?
Absolutely. Assemble the casserole, cover, and refrigerate up to 24 hours.
Let it sit at room temperature for 15–20 minutes before baking, or add a few minutes to the bake time.
What’s the best cheese for this recipe?
Monterey Jack melts beautifully, cheddar adds sharpness, and pepper jack brings gentle heat. A 50/50 mix of Monterey Jack and cheddar is a reliable combo.
How do I prevent a soggy casserole?
Drain and pat dry the chiles, don’t add watery vegetables without sautéing first, and avoid overfilling the dish with dairy. Bake until just set and let it rest before slicing.
Can I make it without dairy?
You can reduce dairy by using almond milk and a dairy-free cheese alternative, but texture and melt will differ.
Skip cream cheese if needed, and whisk in an extra egg for structure.
What can I serve with it?
Try a simple side salad with lime vinaigrette, cauliflower rice, or sliced avocado with a squeeze of lime. Hot sauce or salsa adds a bright finishing touch.
How many servings does this make?
A 9×13-inch dish yields about 8 servings, depending on portion size. For a heartier meal, cut into 6 portions.
Can I bake this in a smaller dish?
Yes, an 8×8 or 9×9 works, but the casserole will be thicker.
Add 5–10 minutes to the bake time and check for doneness in the center.
What’s the macro profile?
It varies with ingredients, but a typical serving is low in carbs, moderate to high in fat, and rich in protein. Using heavy cream and full-fat cheese keeps it keto-friendly.
Final Thoughts
Keto Chile Relleno Casserole delivers bold flavor with minimal effort, and it fits neatly into a low-carb lifestyle. It’s weeknight-easy, brunch-worthy, and endlessly adaptable. Keep chiles and cheese on hand, and you can pull this together anytime. Make it mild or make it fiery—either way, it’s comforting, satisfying, and reliable. This is the kind of recipe you’ll come back to again and again.
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