Low Carb Chile Relleno Casserole
photo by hoodcatherine
- Ready In:
- 50mins
- Ingredients:
- 6
- Yields:
-
1 Casserole
- Serves:
- 8
ingredients
- 2 (396.89 g) can whole green chilies, drained well
- 226.79 g monterey jack pepper cheese, shredded
- 3 eggs
- 177.44 ml heavy cream
- 2.46 ml salt
- 113.39 g cheddar cheese, shredded
directions
- Grease an 8x8" baking pan.
- Slice each chile along one long side and open flat.
- Arrange half of the chiles in the bottom of the baking pan, skin side down, in a single layer.
- Top with the pepper-jack cheese.
- Arrange the remaining chiles over the cheese, skin side up.
- Beat the eggs, cream and salt well.
- Pour evenly over the chiles.
- Top with the cheddar cheese.
- Bake at 350º for 35 minutes, until golden brown.
- Let stand 10 minutes before cutting.
Questions & Replies
Got a question?
Share it with the community!