Low Carb Hatch Chile Rellenos Casserole
I made this tonight with chicken. I added a can of Rotel Chili Fixin’s and more cheese…my hubby and I loved it! Added the cayenne, too.
- 4 large eggs, beaten
- 2 Tablespoons olive oil
- 12 ounces sharp cheddar cheese, grated
- 1 teaspoon kosher salt
- 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.
- 1/2 teaspoon black pepper
First, Roast the peppers under the grill or on a charcoal grill, turning often, until the skin is blackened. Put them in a paper bag and close tightly. When the peppers are cold enough to handle, remove them and discard the seeds and veins.
Then, Preheat oven to 425 degrees F.
Brush the olive oil in the bottom of a 10.5 "x 7.5" baking dish. Line with peppers.
Cover the peppers with about 2 ounces crumbled cotija and 4 ounces grated cheddar cheese. Repeat, ending with the cheeses on the top.
In a bowl, beat 4 eggs, salt and pepper. Pour the mixture over the peppers and the cheese. Cover with aluminum foil. Bake at 425 ° F for 40 minutes or until cheese is hot and bubbly. Remove from oven and let stand for 5-10 minutes.
The casserole can be frozen. Cut into squares and wrap well.
Happy Cooking TimeJ