Keto Chili relleno casserole

With the wonderful taste of Chili Rellenos, but easier! Notes of smoky peppers, Mexican spices and smooth, rich cheese sing in this keto-friendly recipe!

A lesser-known member of the Marvelous Mexican kitchen repertoire, Chili Rellenos have always been one of my favorites. With just enough heat to speak a mild “Ole”, poblano peppers stuffed with jack cheese and enrobed with an eggy, souffle-like batter and then fried….is it possible to do one better? With a Spanish-style tomato sauce replete with garlic, drizzled over the crispy concoction, a bit of Mexican magic takes place.

But wait, carb-conscious eaters, don’t scroll away for this recipe is a keto version! And meat lovers, our appetites can also be satisfied by scooting this dish from “side-dish” status to the “main event” by adding cooked ground beef, shredded beef, or chicken along with the cheese. But why stop there when sauteed peppers, onions, corn, or roasted garlic, would add another element of flavor. And you’ll have created a Chili Relleno to call your own. Not that any self-respecting Mexican Mama would recognize it as chili rellenos but then she might like them too.

There are varieties of batter too - the omelet, the fluffy and the crispy. Spend some time in the kitchen to decide which is your favorite.

Chili Relleno Casserole (Keto-Friendly)

2 large eggs

4 ounces cream cheese, softened

1/2 cup Parmesan cheese, finely grated

1 1/4 cup mozzarella cheese, shredded

1/2 teaspoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon salt

dash of freshly ground black pepper

2 medium green bell peppers

2 medium poblano peppers

2 cups shredded Colby jack or Monterey jack cheese

1/3 cup shredded cheddar cheese

-Wash and place whole peppers 3 - 4 inches under the broiler element and broil for about 5 - 10 minutes turning frequently to blacken on all sides. Place peppers immediately into a bowl and cover with plastic wrap. Let rest for about 20 minutes. Under cool running water, peel the skin off of the peppers doing your best not to tear the flesh (it is not a problem if some bits of the blackened skin remain on peppers. Cut an opening down one side of peppers, remove core and rinse out seeds. Open peppers and lay fresh out flat. Set aside.

-Preheat oven to 375 degrees. In a large mixing bowl of an electric mixer cream the cream cheese and eggs together on medium-high speed.

-Add parmesan cheese, chili powder, garlic and onion powder, salt and pepper. Add Mozzarella cheese and mix until well incorporated.

-Pour 1 tablespoon olive oil in bottom of an 8-inch square or round glass baking dish. Spread half of the batter over the bottom of the dish. Place one pepper at a time, open, on top of batter. Mound 1/2 cup grated jack cheese on surface of pepper, then fold pepper in half over the cheese. Repeat with remaining 3 peppers, so that the entire surface of the batter is covered with peppers.

-Spread the remaining batter over the peppers to cover them. Sprinkle 1 tablespoon olive oil over the top and follow with a light sprinkling of chili powder. Place in preheated oven and bake for 30 - 35 minutes or until puffy and set. Remove from oven and sprinkle shredded cheddar cheese over the surface and allow to melt. Let rest 10 minutes, then serve warm with Mexican Tomato Sauce. Serves 4

MEXICAN TOMATO SAUCE:

3 tablespoon finely chopped onion

1 finely minced clove of garlic

1 1/2 tablespoons butter

1 1/2 cups Spanish-style tomato sauce, or regular

1.3 cup water

pinch of sugar

1/4 teaspoon salt

1/4 teaspoon crumbled oregano.

-In a medium saucepan, saute onion and garlic in butter over medium heat until soft and golden. Sir in tomato sauce, water, salt, sugar and oregano. Simmer for 15 minutes. Makes 2 cups sauce for chili rellenos.

Char peppers then peel off skins, remove the seeds and open each pepper out flat.

Place half the batter in bottom of oiled baking dish. Place open peppers on top, fill with cheese and fold each pepper in half over cheese.

Spread remaining batter to cover peppers, sprinkle with chili powder and bake until puffy and set. Sprinkle with grated cheddar cheese.

Spoon cheese-filled chilis onto plates and top with Mexican tomato sauce.

PERSNICKETY NOTES:

**To make a heartier version, add browned and seasoned ground beef with the cheese to fill each pepper. Use about 1/3 cup ground beef for each pepper seasoned with garlic powder, minced onions, salt and pepper.