This article explores a delicious and easy-to-make Keto Chile Relleno Breakfast Casserole. It will cover everything from the ingredients needed to step-by-step instructions, along with tips for customization and storage. This casserole is perfect for those following Keto, Paleo, Whole30, Primal, and Gluten-free diets.
What is Chile Relleno Casserole?
Chile Rellenos is a popular Mexican dish that translates to stuffed pepper. Traditional chile rellenos involve coating the peppers in batter and deep-frying them. This casserole version offers a healthier and more convenient alternative, delivering all the authentic Mexican flavors without the extra work.
Why a Casserole?
Casseroles are known for being both comforting and convenient. This Keto Chile Relleno Casserole requires minimal prep time, allowing you to relax while it bakes. It’s an excellent choice for busy individuals who crave a home-cooked meal without spending hours in the kitchen.
Two Delicious Recipes
Keto Chile Relleno Casserole
This recipe is a cheesy comfort food casserole that's easy to assemble and delivers big on authentic Mexican flavor. It takes just 15 minutes to assemble and 45 minutes to bake.
Keto Chile Rellenos Breakfast Casserole
This casserole is a delight to the tastebuds! Cheesy low carb, gluten-free, stuffed green chiles in a breakfast egg custard. Perfect for brunches, Mother's Day, any special occasion, or every day.
Read also: Easy Low-Carb Cheese Crackers
Ingredients
Keto Chile Relleno Casserole
- 2 pounds ground beef
- 3 small onions, diced, or 1 large (OR less, for stricter Keto, depending on personal preference)
- 8 ounces cheese, grated (aged cheddar or your favorite melting cheese); Omit for Paleo, Whole30 and dairy-free.
- 14 ounces (or about 1-½ cups) red salsa, fresh pico de gallo or jarred (homemade or store-bought)
- 1 7-ounce jar tomato paste
- ⅓ cup coconut flour; for Paleo/fruit-free version: use ⅔ cup cassava flour, if preferred
- 1 teaspoon baking soda, sifted
- 1 cup water
- 8 ounces diced green chilies, canned (For GAPS, okay to dice green bell peppers.)
- 1 Tablespoon apple cider vinegar or 1 teaspoon cream of tartar
- 1 Tablespoon dried oregano
- 2 teaspoons sea salt
- 8 ounces whole green chilies, canned, cut along one line and opened so they can be splayed (For GAPS, okay to roast green bell peppers.)
- Fresh cilantro, minced, for garnish
Keto Chile Rellenos Breakfast Casserole
- 10 whole green chiles
- Monterey Jack cheese
- Eggs
- Heavy cream
- Almond milk
- Salt
- Pepper
- Pepper sauce
- Cheddar cheese
Step-by-Step Instructions
Keto Chile Relleno Casserole
- Preheat oven to 375℉. Grease a large casserole dish (9"x13", or a slightly smaller and deeper dish for a "meat lover's" version).
- In a medium-size bowl, combine salsa, tomato paste, and cumin, stirring well. Measure out 1 cup and set aside.
- Combine in a small bowl: coconut flour, baking soda and optional cream of tartar. Set aside.
- In a large mixing bowl, add the following: raw beef, water, the 1 cup portion of thickened salsa, onions, diced green chilies, apple cider vinegar, oregano, and sea salt. Mix well.
- Add the coconut flour/cassava flour mixture to the large mixing bowl, and stir well again. (This time the mixture will lighten [get fluffier] as the apple cider vinegar and baking soda react.)
- Spread meat mixture into greased casserole. Top with remaining salsa. Lay whole green chilies (spread out) over the surface.
- Bake in preheated oven about 45 minutes, until bubbly around edges and slightly puffed all over. Remove from oven.
- For dairy version: Top casserole with grated cheese. Return casserole to hot oven for 10 minutes, until cheese is well melted, but not crispy, except on the edges (it should be soft and creamy on top).
- Top with fresh cilantro. Optionally, serve with salad, sour cream and olives, or other favorites.
Keto Chile Rellenos Breakfast Casserole
- Preheat the oven to 350 degrees Fahrenheit.
- Spread the chiles out on a towel and pat dry.
- Stuff a strip of Monterrey Jack cheese in each chile pepper and lay them side by side in a greased 9" X 13" inch baking dish.
- Sprinkle with cheddar cheese.
- In a large bowl, beat the eggs with a whisk or mixer and add the heavy cream, almond milk, salt, pepper, and pepper sauce.
- Whisk it all together and then gently pour it over the chiles and cheese.
- Bake at 350 degrees Fahrenheit for 45 minutes or until done.
Tips for Success
- Spice Level: Purchase mild chilies and mild salsa if you don’t want heat.
- Meat: The meat that goes into this casserole is raw (like meatloaf). The meat cooks as the casserole bakes.
- Cheese: Any cheese you love best for melting is recommended. Use freshly grated cheese for the freshest tasting casserole or pre-grated for convenience.
- Versatility: This egg casserole is a versatile dish that can be served any time of day.
- Cheese Quality: Check the expiration of your shredded cheese packages. If you purchase close to the “Sell By” date, the cheese could lose some quality.
- Melting Cheese: Cheese grated at home melts better than the already shredded cheese.
- Pepper Preparation: Rinse the chiles to remove any seeds.
- Liquid Reduction: Lay the tomato slices on paper towels to drain so they don’t add any excess liquid to the casserole.
- Flavor Enhancement: Make this recipe even more flavorful by roasting a couple of poblano chiles in the oven. Place chiles in a paper bag to steam then peel and use in place of canned chiles.
- Cheese Selection: Grate your cheese from a block instead of using pre-grated for a cheesier, meltier result.
Serving Suggestions
- Serve topped with sour cream, fresh cilantro, and olives.
- Add Herb Roasted Cauliflower on the side, made with the Latin spices option.
- For non-Paleo diets: Consider beans as another fitting side dish. They are actually Low Carb in moderation (because they’re so high in fiber), and wonderful for Gluten-free and Anti-Inflammatory diets.
- Add a green salad, cucumbers and/or fresh lime wedges if you’d like.
- Top with salsa and sour cream.
Substitutions
- Peppers: Swap out the type of peppers. In Mexico, it consists of a stuffed, roasted, fresh poblano pepper (a large and mild chili pepper named after the city of Puebla), sometimes replaced with a Hatch chile, Anaheim, pasilla or even jalapeño chili pepper.
- Chicken: Simply swap the chicken thighs for boneless skinless chicken breasts in this chile Rellenos bake.
- Poblano Peppers: If you can’t get a poblano pepper, don’t worry, you can still make this keto chile Relleno casserole. Simply swap the poblano for an anaheim pepper. They are very similar and a fair amount spicier.
- Meat Lovers: To make the “Meat Lovers” version of this recipe, choose a slightly smaller but deeper casserole dish than 9″x13″.
- Vegetarian: Make it with or without ground beef.
Dietary Modifications
- Paleo/Whole30: Omit the garnish of cheese at the end of the recipe.
- GAPS: It’s okay to use fresh green bell peppers in the chilies’ place: Dice one pepper, and roast (or blacken in a sauté pan), and then slice and splay for the whole chilies needed.
- Dairy-Free: Enjoy the dairy-free version, too, for Paleo and Whole30.
Storage and Reheating
- Let your leftovers cool completely. Cover well, and refrigerate up to 3 days.
- To reheat, lightly grease an oven-safe plate or microwave-safe plate.
- Reheat single servings in a low temperature (300℉) oven for best results. Heat for 1-2 minutes in the microwave or until hot all the way through.
- This Chili Relleno casserole may not freeze well due to the eggs, but I have not tested this.
- Casserole can be frozen in squares after baked.
The Hatch Chile Craze
Hatch chiles come from the Hatch Valley in New Mexico. Chiles grown outside New Mexico are not allowed to be called “Hatch”. There are roasting events all over the country now! Most major grocery stores offer Hatch chile roasting events from mid August to late October. Most people will purchase chiles 10 and 20 pounds at a time! If you are lucky enough to pick up pre-roasted Hatch chiles, you might want to buy a case.
Nutritional Information
Nutritional information can vary based on specific ingredients used. It’s best to independently calculate nutritional information on your own with the specific ingredients you use. This casserole has 8 servings. There are 2 NET carbs per serving.
Read also: Keto Calorie Counting: A Detailed Guide
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