Keto Chile Relleno Casserole, a Hip2Keto eBook Exclusive Recipe
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Try this comforting keto chile relleno casserole recipe — it’s an exclusive recipe from our keto eBook!
Warm up with this keto casserole that has a Mexican twist. 🇲🇽
If you’ve been craving comfort food, you’ve come to the right place. We’re sharing our exclusive chile relleno casserole recipe and it’s keto-friendly!
This low carb recipe doesn’t scrimp on flavor either. Each bite is a delicious combination of cheese and chiles. With just the right amount of spice, it’s the perfect keto comfort food to get you through the winter!
Plus, it’s SUPER EASY to make! 🙌
Before we get started, what is chile relleno?
Chile relleno is a Mexican dish that originated in the city of Puebla and it means “stuffed chile.” This tasty dish is most often made by stuffing poblano peppers with Mexican cheese like Oaxaca or Chihuahua. The pepper is then coated with egg, battered, and fried (though you can also make baked chile relleno as we did here). It’s then served alone or with some type of tomato sauce or salsa.
The dish is popular in the USA, too, and Americans often make the dish using cheeses like asadero, Monterey Jack, or even cheddar. You may sometimes see the peppers stuffed with meat, though our chile relleno casserole recipe is a vegetarian version.
How do you pronounce chile relleno?
This dish originates from Mexico and some people may be curious how to pronounce it. In Spanish, double “L”s are pronounced more like a “Y” and the “R” is slightly rolled. To say this dish properly, practice saying “Chi-leh-ree-ay-no.”
This is an exclusive recipe from our Hip2Keto eBook which is now on sale for 99¢!
You used to only be able to get this low carb chile relleno casserole recipe through our Hip2Keto eBook, but we decided to post it on the site to provide you keto inspiration for 2024.
To further help you accomplish your low carb goals, we’re also discounting our Hip2Keto eBook to just 99¢! This special offer is available to US-based Amazon.com customers through 11:59 pm PT on February 7th, 2024!
To see what other exclusive recipes we have, head to Amazon and scoop yourself up a copy of our Hip2Keto eBook for under a buck!
Keto Chile Relleno Casserole
yield: 8 SERVINGS
prep time: 20 MINUTES
cook time: 40 MINUTES
total time: 60 MINUTES
Enjoy this comforting, low carb casserole that has a Mexican twist.
- 2 - 11 oz. cans whole green chiles, drained and seeded
- 2 cups cheddar cheese, shredded
- 2 cups Monterey Jack cheese, shredded
- 1 cup Cojita cheese, crumbled
- 1 cup heavy cream
- 4 eggs, large
- 1 teaspoon baking powder
- 2 tablespoon coconut flour
- 1 teaspoon salt
- 1 teaspoon pepper
- Sour cream
- Diced tomatoes
- Green onions
This chile relleno casserole recipe hits the spot!
This Mexican recipe is a winner in our book! It’s a great addition to a low carb meal plan. We love how hearty and comforting this dish is and how easy it is to make. Plus, it’s vegetarian which is helpful for those hoping to incorporate more meatless meals into their keto lifestyle! We hope you love it as much as we do!
Spice up your low carb diet! Check out these 21 other keto Mexican food recipes!