CHILE RELLENO CASSEROLE
2 7-ounce cans whole green chiles, drained well *
8 ounces pepper-jack cheese, shredded
3 eggs
3/4 cup heavy cream
1/2 teaspoon salt
4 ounces cheddar cheese, shredded
Grease an 8x8" baking pan. Slice each chile along one long side and open flat. Arrange half of the chiles in the bottom of the baking pan skin side down in a single layer. Top with the pepper-jack cheese. Arrange the remaining chiles over the cheese, skin side up. Beat the eggs, cream and salt well. Pour evenly over the chiles. Top with the cheddar cheese. Bake at 350ยบ for about 30-35 minutes or until golden brown on top and a butter knife inserted into the center comes out clean. Let stand 10 minutes before cutting.
Makes 6 servings
* You can also use your own home-roasted green chiles. You'll need about 8-10 Anaheim or New Mexico chiles depending on the size. Click HERE to find out how to roast them.
Per Serving: 364 Calories; 31g Fat; 18g Protein; 3g Carbohydrate; 0g Dietary Fiber; 3g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. To save money, I only use one can of green chiles now and it still tastes very good. I arrange half of the chiles in the bottom going one direction and the rest on the top in another direction. That way I get a bit of chile in every serving even though there are large gaps between them. Of course it's better with more chiles if you can afford them. I also use a full 8 ounces of cheddar cheese on the top to add more protein to the dish and make it more filling. Below are the nutritional counts for these changes. Oddly, the can of chiles that I buy doesn't list any fiber on the label which is why you see zero grams in the counts. My guess is that there is a little fiber but the carbs are so low anyway that I'm not worried about it.
Per Serving: 400 Calories; 34g Fat; 22g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Net Carbs
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