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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Low Carb Chile Rellenos Casserole Recipe

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This recipe for Low Carb Chile Rellenos Casserole is from Adams Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1.5 pounds chiles (hatch, poblanos, or Anaheim) charred, skins and seeds removed
6 ounces quasi fresco or cotija cheese (or ricotta)
12 ounces sharp cheddar cheese, grated
4 large eggs, beaten
1 t. kosher salt
1/2 t. black pepper
2 T. olive oil
Directions:
Directions:
1. Roast chiles under the broiler or 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. Preat oven to 375 F
3. Brush olive oil on the bottom of a 10.5" x 7.5" baking dish. Line with chiles.
4. Cover chiles with 2 ounces of crumbled cotija and 4 ounces of shredded cheddar. Repeat twice, ending with cheeses on top. (three layers total)
5. Beat the egg, add salt and pepper and put over the Chile and cheese mixture.
6. Cover with foil and bake at 375 F for 35-40 minutes, or until cooked an no longer jiggly in the center.
7. Serve hot or room temperature.
8. Casserole can be frozen. Cut into squares and wrap well.
9. To reheat, defrost the night before and heat each square 45-60 seconds in microwave.

 

 

 

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