Low-Carb Hatch Chile Rellenos Casserole
Roasted green chiles, cotija or queso fresco, and sharp cheddar are layered together and baked with seasoned eggs for a rich, cheesy casserole. It can be served hot or at room temperature and works as a main dish, side, or breakfast casserole.
Print Pin Servings: 8
Ingredients
- 1 1/2 pounds chiles, Hatch, poblanos, pasilla, or Anaheim chiles, charred, skins and seeds removed
- 6 ounces queso fresco or cotija cheese, you can also substitute ricotta cheese for a similar texture and flavor
- 12 ounces sharp cheddar cheese, grated
- 4 large eggs, beaten
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Instructions
- Roast the chiles under the broiler or over a charcoal grill, turning them frequently, until their skins are blackened. Transfer the chiles to a paper bag and seal it tightly. Once they are cool enough to handle, remove and discard the seeds and inner veins.
- Preheat the oven to 375 degrees F.
- Brush the bottom of a 10.5″ x 7.5″ baking dish with the olive oil. Arrange a layer of chiles across the bottom.
- Top the chiles with approximately 2 ounces of crumbled cotija and 4 ounces of shredded cheddar. Repeat the chile-and-cheese layering process twice more, finishing with cheese on top. There should be three layers total.
- Beat the eggs together with the salt and pepper. Pour the egg mixture evenly over the layered chiles and cheese.
- Cover the baking dish with foil and bake at 375 degrees F for 35–40 minutes, or until the casserole is cooked through and the center no longer jiggles.
- Serve hot or at room temperature.
