Low Carb Chili Relleno Casserole Ground Beef
You are in for a real treat with this incredible Keto Chile Relleno Casserole! With just 5 ingredients, you can quickly and easily prepare this dish that's better than take-out! Poblano peppers are charred over open flames, juicy chicken, cream cheese, and gooey cheddar jack in every fork full. This easy chicken chile Relleno recipe is also low carb, gluten-free, grain-free, and Trim Healthy Mama friendly.
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If you find yourself in a rut and have no idea what to make for dinner or your next dinner party, I have exactly what you need. It's absolutely a fantastic way to feed a hungry crew or surprise dinner guests with.
Using chicken thighs makes the casserole even more filling for anyone who is feeling very hungry. Each satisfying bite will keep you filled up and your taste buds happy to go back for more. I'm sure it will become one of your favorite keto recipes. Don't believe me? Give it a try and see for yourself.
This is my take on a stuffed chile I had in a local restaurant. It is not traditional but it is delicious. Chile Relleno originally was stuffed with ground meat and then coated with egg whites or egg yolks and fried.
What is Chile Relleno?
Although I have many low carb versions of global cuisine I never claim they are authentic. I just try to take similar flavors and make a dish that is both delicious and suitable for a keto diet. Instead of making individual stuffed peppers the traditional way I made the same flavors into a less time-consuming casserole. But, for anyone curious this is the definition of a chile Relleno according to Wikipedia:
In Mexico, it consists of a stuffed, roasted, fresh poblano pepper (a large and mild chili pepper named after the city of Puebla), sometimes replaced with a Hatch chile, Anaheim, pasilla or even jalapeño chili pepper. In 1858 it was described as a "green chile pepper stuffed with minced meat and coated with eggs".
In current cuisine, it is typically stuffed with melted cheese, such as queso Chihuahua or queso Oaxaca or with picadillo meat made of diced pork, raisins and nuts, seasoned with canella; covered in an egg white batter, simply corn masa flour and fried, or without any batter at all.[1]
How To Make Keto Chile Relleno Casserole
One thing I love about this home-style casserole is that it can be served to the family on a regular weeknight, or it can be sophisticated enough to serve guests at a dinner party. Let's take a look at the steps:
Step 1: You will need to begin by giving the poblano peppers a nice char. You can do this with a grill or even your gas stovetop. That's how I always roast peppers. You can also do it with your oven broiler. Just watch them carefully. Flip halfway through so the uncooked skin side ends up against the flame as well. You want each side of each pepper to turn black.
After the skin has turned black, place the peppers inside of a paper bag. Then fold it closed and allow it time to rest for 15 minutes. The purpose of this is to steam off the skin. Once the 15 minutes are up, rub the skin to peel it off and remove the stems. Slit the peppers down the length and open up to remove the seeds.
Expert Tip: This part can be messy. To save on clean up rip open the paper bag you steamed the peppers in and remove the skins on top of it. Then just discard the bags and skin together.
Gently cut or rip open the peppers and rinse under warm water to remove any seeds. Cut the peppers into bite-sized pieces.
Step 2: Put the chicken inside of a casserole dish. Bake the chicken for 20 minutes while the peppers are steaming. Add the peppers to the chicken in the casserole dish and bake for another 20 minutes.
Place the chicken and peppers in a large bowl. Then break the chicken apart with a fork into large pieces.
Step 3: Mix in the 1 cup of the shredded cheese, cream cheese, salt, and heavy cream to the chicken and peppers. Mix well until smooth and place the ingredients in the casserole dish.
Add the rest of the cheddar cheese and Monterey Jack cheese on top and bake for the keto chile Relleno casserole for 15 minutes.
OPTIONAL: After baking, broil the casserole for 1-2 minutes until the cheese has browned and begins to bubble.
Are Poblano Peppers Spicy?
Poblano peppers do have a slight amount of heat to them. They store a lot of the heat in the seeds, so when you wash away the seeds, you will be losing some of the spice. Jalapenos are actually spicier than poblanos. I don't know about you, but I have had some very bland jalapenos over the years.
So, if you like a LOT of heat in your low carb chile Relleno, use all 6 poblanos. You can really add as many or as few as you wish, depending on your preferences. We love Mexican food in my house but generally prefer it to be mild.
What Should I Serve With Keto Chile Relleno?
I typically serve this dish with just a green salad with avocado and ranch dressing. It is so rich and creamy chiles Rellenos pairs better with a lighter side dish. A few other good options would be cauliflower rice, oven-roasted green beans, or cauliflower mash.
Can I Use Chicken Breasts Instead of Thighs?
For sure! Simply swap the chicken thighs for boneless skinless chicken breasts in this chile Rellenos bake. You may need to adjust the baking time, so keep an eye on the temperature of the chicken. It needs to be 160 degrees F. for it to be completely done and safe to eat.
You could also sub in cooked ground beef or ground turkey if you prefer that to chicken.
What Can I Use Instead of Poblano Pepper?
If you head to the market and discover you can't get a poblano pepper, don't worry, you can still make this keto chile Relleno casserole. Simply swap the poblano for an anaheim pepper. They are very similar and a fair amount spicier. You should follow the same steps as directed with the poblano and shouldn't have any problems.
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Servings: 8
Calories: 445
- 2-6 poblano peppers
- 3-4 lbs boneless skinless chicken thighs
- 8 oz cream cheese
- 2 cups shredded cheddar jack
- ¼ cup heavy cream
- 1 teaspoon salt
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Char the peppers over an open flame. I do this on top of my gas stove.
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Once all the skin is blackened put the peppers in a paper bag and fold it closed. Let rest for 15 minutes. This will steam off the skin.
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After 15 minutes rub the skin off and pull off the stems. Cut or rip open the peppers. Rinse with warm running water to remove the seeds. Cut into bite-sized pieces.
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Meanwhile, preheat the oven to 375. Put the chicken in a large casserole dish. Bake for 20 minutes while the peppers steam. Once the peppers have been steamed and chopped put them on top of the chicken and bake for another 20 minutes.
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Transfer the chicken and peppers to a large bowl and discard any cooking liquid. Break the chicken into large pieces with a fork. You do not have to finely shred it.
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Add the cream cheese, 1 cup of shredded cheese, the heavy cream, and the salt. Mix until smooth and return to the casserole dish.
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Top the casserole with the remaining cheese and bake for 15 minutes or until hot and bubbly.
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OPTIONAL: broil for 1-2 minutes to brown the cheese.
Nutrition: this casserole has 8 servings. There are 2 NET carbs per serving. I just eye it up when serving but if you would like a more exact measurement simply weigh your casserole empty and then after baking. Divide the difference by 8 to find out how much one serving will weigh.
Spiciness: this casserole was a bit spicy for us when using all 6 poblanos. We prefer it with just 2 or 3. When I use all 6 we pick them out so we get a nice flavor without so much heat. It is up to you how many you add. I suggest tasting one to see how hot they are because adding them because the heat level of poblanos can vary quite a bit.
Substitutions: swap the chicken thighs for boneless skinless chicken breasts. Do not put the chicken breasts in the oven while the peppers steam. Wait and top the raw chicken with the chopped peppers. Then bake just until the chicken is 160 degrees.
To Reheat: place the chile Relleno casserole on a microwave-safe plate. Heat for 1-2 minutes or until hot all the way through. Additionally, warm in the casserole dish in the oven at 350 degrees for 10-15 minutes or until hot.
To Freeze: put the casserole in single-serving containers or one large container. Keep airtight, and it will last 3-4 months—Thaw before heating.
Calories: 445 | Carbohydrates: 3 g | Protein: 42 g | Fat: 29 g | Saturated Fat: 15 g | Cholesterol: 233 mg | Sodium: 712 mg | Potassium: 541 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 924 IU | Vitamin C: 24 mg | Calcium: 255 mg | Iron: 2 mg
Source: https://joyfilledeats.com/keto-chile-relleno-casserole/
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