CHILE RELLENO CASSEROLE - KETO
So your trying to eat right. Less Carbs and that is hard to do but did you know that even if your on a KETO Lifestyle you can still have things like Chile Relleno?
I am a huge Chile Relleno fan so when I came up on this recipe for Chile Relleno Casserole I was in KETO Heaven.
Not to mention some days are getting a bit cooler now and what a better tummy warming meal than a Chile Relleno Keto Casserole.
Here is what you’ll need to get started.
• 12 eggs 1 1/2
• 2 cups of cheese
• Salt, pepper
• 1/2c heavy whipping cream
• 2 Poblano Peppers
First you’re going to char the peppers to remove the skin. People have different ways of doing this but if you are lost as to how, simply go to Youtube and ask how to remove the skin from a Poblano Pepper and you’ll have several answers.
I find it best in the air fryer.
In a bowl whisk together your eggs, heavy cream and salt/pepper.
Skin and de-seed your Pobalano peppers and chop them up.
Spray your baking dish. Add cheese to your eggs and place egg mix into dish.
Put in your peppers and top with cheese. Place in your 350* oven until its done. Mine took 30 min to cook.
Let cool for just a second or two and you’re ready to enjoy your Chile Relleno Keto Casserole.
Happy, Healthy Eating!