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Yummy Low Carb Hatch Chìle Rellenos Casserole

Chiles are layered with two kinds of cheese and baked. This recipes serves 6-8 depending on whether you're serving it as a main dish, side dish or breakfast casserole.  

This low carb Chile Rellenos Casserole has all the flavor of  regular chile rellenos, but without the breading and frying. 
Yummy Low Carb Hatch Chile Rellenos Casserole

  • 1 1/2 pounds chiles, Hatch, poblanos, pasilla, or Anaheim chiles, charred, skins and seeds removed.
  • 6 ounces queso fresco or cotija cheese, you can also substitute ricotta cheese for a similar texture and flavor.
  • 12 ounces sharp cheddar cheese, grated
  • 4 large eggs, beaten
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 Tablespoons olive oil
  1. Roast chiles under the broiler or on a charcoal grill, turning often, until the skin is blackened. Place them in a paper bag and close tightly. When chiles are cool enough to handle, pull away and discard the seed and inside veins.
  2. Preheat oven to 425 degrees F.
  3. Get full recipe and instructions, please visit here 

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