- 1 26 oz. can roasted and peeled green chiles (or use about 24 roasted and peeled green chiles.)
- 4 cups grated cheese (I used 4-Cheese Mexican blend from Costco, which is a blend of Monterey Jack, medium cheddar, Queso Quesadilla, and Asadero cheese)
- 1/2 cup very thinly sliced green onions (optional)
- 5 eggs
- 1/2 cup milk or half and half or cream
- 1/2 tsp. ground cumin
- 1/2 tsp. chile powder
This Low-Carb Vegetarian Chili Rellenos Bake is a healthier and easier-to-make version of Chile Rellenos. This is just as delicious as the chile rellenos you get in a restaurant and this easy version is also Keto, low-glycemic, meatless, gluten-free, and South Beach Diet friendly.
This recipe for Low-Carb Vegetarian Chile Rellenos Bake is a healthier and easier-to-make version of Chile Rellenos, a well-known Mexican dish of stuffed, battered and deep-fried green chiles filled with cheese. The recipe came from my former neighbor Brooke, who shared it with me after I tasted her version at a neighborhood block party. I changed the recipe slightly to make it a bit more carb-conscious and South Beach Diet friendly, but essentially this idea of layered green chiles and cheese held together with a little egg came from Brooke’s recipe, so thanks Brooke!
I’ve enjoyed this Low-Carb Chile Rellenos Bake many times for a breakfast dish, but you can also cut it into small squares and serve with toothpicks for a holiday appetizer. And this is so perfect to make on the weekend and eat for breakfast for a few days during the week; enjoy!
You’ll need a big can of whole green Anaheim chiles like this one to make this recipe, and I’m sorry if this ingredient is hard to find in some places. In Utah I can find them at most every grocery store, and also in Mexican markets. You can buy whole green chiles at Amazon.com, although I’m sure they’re more expensive that way. Of course you can roast your own green chiles for the dish as well, and you could probably make a slightly different version of this using other types of roasted peppers.
Drain the chiles well then split them open and remove any seeds. Lay chiles on paper towels and blot dry. I like to stack them up in two piles so I can make the layers even. Make half of the chiles into a layer in a casserole dish that’s about 9″x13″ or close to that size.
Top the green chiles with a generous amount of cheese and sprinkle on green onions if you’re using them, then make a second layer of chiles and cheese. Then beat eggs, mix in the milk and spices, whisk together, and pour the egg mixture over the top.
Bake about 40 minutes (covered with foil for the first 15 minutes), or until the mixture is set and the top is lightly browned.