ketoKeto Recipes
Chile Rellenos Casserole

Ingredients:
- 6 roasted Poblano peppers, peeled and seeds removed (or use canned whole green chilies for ease)
- 1 ½ cups shredded cheddar cheese (or Monterey Jack)
- 1 ½ cups shredded mozzarella cheese
- ½ pound (225g) ground beef (or ground turkey, chicken, or sausage)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon chili powder (optional, for extra spice)
- 4 large eggs
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions:
1. Prepare the Peppers
- If using fresh poblano peppers, roast them over an open flame or in the oven until charred. Place in a covered bowl for 5 minutes to steam, then peel off the skins. Remove seeds.
(If using canned green chilies, drain and set aside.)
2. Preheat the Oven
- Preheat the oven to 375°F (190°C) and grease a 9×9-inch casserole dish or similar.
3. Cook the Filling
- In a skillet over medium heat, cook the ground beef (or chosen meat) until browned. Add garlic powder, onion powder, cumin, chili powder, salt, and pepper. Mix well and set aside.
4. Assemble the Casserole
- Layer half of the roasted peppers (or chilies) at the bottom of the casserole dish.
- Sprinkle with half of the shredded cheeses.
- Spread the cooked meat evenly on top.
- Add another layer of peppers and top with the remaining cheese.
5. Mix the Egg Mixture
- In a bowl, whisk together the eggs, heavy cream, salt, and pepper. Pour this mixture over the layers in the casserole dish.
6. Bake
- Bake for 30-35 minutes, or until the egg mixture is set and the top is golden and bubbly.
Serving Tips:
- Let the casserole cool for 5 minutes before slicing.
- Garnish with sour cream, sliced avocado, or fresh cilantro for extra flavor.