Many years later the Hatch chile craze came to Southern California, with roasting events popping up all over the city, and I finally figured that we’d been eating Hatch Chile Rellenos for years, but just didn’t know it. Now, it’s hard not to miss the word “Hatch” in August and September! There are roasting events all over the country now! If you can’t find a chile roasting event near you, you can roast them yourself.
Don’t worry if you don’t have access to Hatch chiles, you can always use poblanos, pasillas, or Anaheim chiles. There are a couple of ways to roast them. First, you can throw them on the grill, no need to do anything to them. Just rotate them until the skin is charred and blackened.
Low Carb Hatch Chile Rellenos Casserole
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Chiles are layered with two kinds of cheese and baked. This recipes serves 6-8 depending on whether you're serving it as a main dish, side dish or breakfast casserole.
Course: Entree
Cuisine: Gluten Free, keto, low carb, Mexican
Keyword: low carb Chile Rellenos
Ingredients
1 1/2 pounds chiles, Hatch, poblanos, pasilla, or Anaheim chiles, charred, skins and seeds removed.
6 ounces queso fresco or cotija cheese, you can also substitute ricotta cheese for a similar texture and flavor.
12 ounces sharp cheddar cheese, grated
4 large eggs, beaten
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 Tablespoons olive oil
Instructions
Roast chiles under the broiler or on a charcoal grill, turning often, until the skin is blackened. Place them in a paper bag and close tightly. When chiles are cool enough to handle, pull away and discard the seed and inside veins.
Preheat oven to 425 degrees F.
Brush olive oil on the bottom of a 10.5" x 7.5" baking dish. Line with chiles.
Cover chiles with about 2 ounces of crumbled cotija and 4 ounces of shredded cheddar. Repeat, ending with cheeses on top.
In a bowl, beat 4 eggs, salt and pepper. Pour mixture over chiles and cheese. Cover with foil. Bake at 425 degrees F. for 40 minutes, or until cheese is hot and bubbly. Remove from oven and let rest 5-10 minutes to set.
Casserole can be frozen. Cut into squares and wrap well.