Easy Chili Relleno Casserole Recipe with Fresh Peppers – Keto Low Carb

Homemade Chili Relleno Casserole
Grain Free Keto Friendly Kid Friendly Low Carb 

Nutrition: 349 Calories | 4.7g Net Carbs | 32.7g Protein | 21.2g Total Fat

This chili relleno casserole recipe with fresh peppers is an easy twist on the traditional Mexican dish filled with cheese, ground beef, poblanos, and eggs.

Jump to Recipe

If you haven’t had chili relleno before, it’s a traditional Mexican dish served at many restaurants. Of course restaurants all have their own version, but generally, this tasty dish will include a poblano pepper stuffed with cheese and often meat. Then, the chili is dipped in an egg batter and fried. This chili relleno casserole has all the flavors of the traditional dish, but is much easier to make. This recipe is actually a fresh take on a recipe that has been passed down from my grandma. Instead of using canned chilis, I use fresh poblano peppers, just like in the traditional dish. The poblano pepper has a nice flavor with very mild heat. Generally, the larger the pepper, the less spicy it is. For comparison, poblanos are less spicy that jalapeños. And, my kids will eat them, which is the true test for me.

Dice and Sauté Peppers and Onions


This easy recipe starts with dicing poblano peppers and half an onion. First, cut the stem and tip off of the peppers. Then, trim the flesh away from the ribs and seeds. Dice up the pepper flesh, and add it to a hot pan with some olive oil. Next, dice up half of an onion, and add it to the pan with the peppers. Season the peppers and onions with some salt and pepper, and sauté them over medium heat until they are soft.

Brown the Ground Beef

After the peppers are onions are soft, add some lean ground beef to the pan. Break up the beef with a large spoon and mix it in with the peppers and onions. Season the beef with salt and pepper and continue breaking it up as it browns.

Whisk Up the Eggs

While the beef is browning on the stove, prepare the eggs. Simply whisk up four eggs with a little salt and a cup and a half of milk. When the eggs are fully broken up and combined with the milk, set the mixture aside. You’ll need it later.

Shred Cheese

When I’m cooking, I like to multitask because usually I’m trying to get a meal done as fast as I can. So, while things are cooking on the stove, I can be working on something else. I do think this is a skill that comes with practice though. These days, as I’m teaching my kids in the kitchen, I find they struggle with the multitasking. So, I have them do the prep work first. In this case, you need some shredded cheese. I like to shred mine while the beef is cooking on the stove, but of course you can do it at any time that makes sense for you.

For this chili relleno casserole, we’ve used sharp cheddar cheese because it’s one of my family’s favorites. However, you can easily swap the cheddar for a different type of cheese. Monterey jack, colby jack and pepper jack would all make good choices.

Layer the Casserole

Once the ground beef is finished cooking, it’s time to start layering your casserole. First, spray a casserole dish with non-stick spray. Next, layer half of the ground beef mixture into the dish.

On top of the ground beef evenly distribute all of the shredded cheese. Then, sprinkle almond flour on top of the cheese.

The last layer is the remaining ground beef, peppers and onions. Finally, pour the egg mixture evenly over the casserole. It will seep through all the layers and hold everything together.

Bake and Enjoy

Once the egg is in the casserole, it’s time to bake. Bake your chili relleno casserole at 375° until the eggs are set and have golden brown spots on top. It will take about thirty minutes.

If you want to prepare this casserole ahead of time, keep the eggs separate. Layer the rest of the casserole in a baking dish, and keep everything in the fridge until you’re ready to cook it. Preheat the oven, add the eggs to the casserole, and then bake. This way there won’t be a raw egg mess in the refrigerator if the casserole dish gets bumped. Chili relleno casserole also reheats well in the oven or microwave.

Homemade Pico de Gallo makes the perfect topping for chili relleno casserole. Get the recipe here.

Other recipes to check out: Scrambled Egg Casserole, Egg White Low Carb Enchiladas, and Low Carb Beef Enchilada Skillet .

Easy Chili Relleno Casserole Recipe with Fresh Peppers – Keto Low Carb

This chili relleno casserole recipe with fresh peppers is an easy twist on the traditional Mexican dish filled with cheese, ground beef, poblanos, and eggs.

Total Time: 50 min
Prep Time: 20 min
Cook Time: 30 min

Ingredients

  • 1 1/2 lbs Ground Beef
  • 2 Poblano Peppers (about 11 oz)
  • 1/2 Medium Onion
  • 4 Eggs
  • 1 1/2 Cups Milk
  • 1 1/2 Cups Shredded Sharp Cheddar
  • 1/4 Cup Almond Flour
  • 1 Tbsp Olive Oil
  • 1/2 tsp Salt + more to taste
  • Pepper to taste

Directions

  1. Preheat the oven to 375°. Heat a medium pan on the stove over medium heat. Remove the stems, tips, and seeds from the poblano peppers and discard them. Dice the remaining flesh into small pieces. When the pan on the stove is hot, add the olive oil to the pan and the diced peppers.
  2. Dice up the onion, and add it to the pan with the peppers. Season the onions and peppers with salt and pepper to taste, and sauté until they are soft, about 7 minutes.
  3. When the vegetables are soft, add the ground beef to the pan. Break up the beef, and mix it in with the vegetables. Cook the beef until it’s all browned, about 10 minutes. Season the beef with salt and pepper to taste.
  4. While the meat is browning, shred the cheddar cheese and set aside. In a large bowl, whisk together the eggs, milk, and 1/2 tsp salt. Set aside until later.
  5. When the meat is all browned remove the pan from the heat. Spray a 9″ by 13″ backing dish with non-stick spray. Put half of the ground beef mixture into the dish, and smooth it out into an even layer. Top the ground beef evenly with all of the shredded cheese. Sprinkle the almond flour on top of the cheese. Top the cheese with the remaining ground beef. Lastly, pour the egg mixture evenly over the layers of ground beef and cheese.
  6. Put the casserole in the oven and bake at 375° for about 30 minutes until the egg is set and golden brown in spots. Let the chili relleno casserole cool for a few minutes, then cut and serve. 

Nutrition: 

Yield: 8 servings

Amount Per Serving:  Calories: 349,  Total Fat: 21.2g, Saturated Fat: 9.3g,  Cholesterol: 186.9mg, Sodium: 489.2mg, Carbohydrates: 5.9g, Fiber 1.2g, Sugars: 3g, Protein: 32.7g

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