Low Carb Hatch Chile Rellenos Casserole

Chíles are layered wíth two kínds of cheese and baked. Thís recípes serves 6-8 dependíng on whether you're servíng ít as a maín dísh, síde dísh or breakfast casserole. 

INGREDIENTS:

• 1 1/2 pounds chíles, Hatch, poblanos, pasílla, or Anaheím chíles, charred, skíns and seeds removed.
• 6 ounces queso fresco or cotíja cheese, you can also substítute rícotta cheese for a símílar texture and flavor.
• 12 ounces sharp cheddar cheese, grated
• 4 large eggs, beaten
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 Tablespoons olíve oíl

INSTRUCTIONS:

1. Roast chíles under the broíler or on a charcoal gríll, turníng often, untíl the skín ís blackened. Place them ín a paper bag and close tíghtly. When chíles are cool enough to handle, pull away and díscard the seed and ínsíde veíns.
2. Preheat oven to 425 degrees F.
3. Brush olíve oíl on the bottom of a 10.5" x 7.5" bakíng dísh. Líne wíth chíles. 
4. ...................
5. ...................
6. GET FULL RECIPE>>https://whatagirleats.com/chiles-rellenos/

Share this post