Cheesy Green Chile Relleno Bake
Indulge in the flavors of classic Chile Rellenos without the fuss of stuffing each pepper! This Cheesy Green Chile Relleno Bake brings together the delightful taste of roasted green chiles and a creamy, cheesy filling. With the addition of pepper jack cheese for a kick and melted cheddar on top, this casserole offers a hearty, satisfying meal. Perfect for a low-carb lifestyle, it delivers all the comfort of traditional Mexican cuisine with a fraction of the effort. Serve it for dinner or as a side dish at your next gathering—just be prepared for the compliments!
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
whole green chilies
2 (7 ounce) cans (drained well)
monterey jack pepper cheese
8 ounces (shredded)
eggs
3 (beaten)
heavy cream
3/4 cup (none)
salt
1/2 teaspoon (none)
cheddar cheese
4 ounces (shredded)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Grease an 8x8-inch baking pan with cooking spray or olive oil to prevent sticking.
3
Carefully slice each can of whole green chilies along one long side and open them flat.
4
Arrange half of the opened chiles, skin side down, in the bottom of the prepared baking pan in a single layer.
5
Sprinkle half of the shredded pepper jack cheese evenly over the chiles.
6
Layer the remaining chiles on top of the cheese with the skin side facing up.
7
In a medium bowl, beat the eggs, heavy cream, and salt together until well combined and slightly frothy.
8
Pour the egg mixture evenly over the layered chiles and cheese in the baking pan.
9
Sprinkle the remaining cheddar cheese over the top of the casserole for an extra cheesy finish.
10
Bake in the preheated oven for approximately 35 minutes, or until the top is golden brown and the casserole is set.
11
Once baked, remove from the oven and allow the casserole to stand for 10 minutes before slicing into portions. This resting period will make it easier to serve.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Cheesy Green Chile Relleno Bake?
It is a simplified, low-carb casserole version of classic Mexican Chile Rellenos that uses layers of roasted green chiles and cheese instead of individual stuffed peppers.
Is this recipe suitable for a low-carb or keto diet?
Yes, this recipe is specifically designed for a low-carb lifestyle and contains no flour or high-carb fillers.
What oven temperature should I use?
You should preheat your oven to 350°F (175°C).
What size baking pan is required?
The recipe calls for an 8x8-inch baking pan.
How do I prevent the casserole from sticking to the pan?
Grease the baking pan with cooking spray or olive oil before adding your ingredients.
How many cans of green chilies are needed?
You will need two 7-ounce cans of whole green chilies.
How should I prepare the canned green chilies?
The chilies should be drained well, sliced along one long side, and opened flat.
What kind of cheese is used in the middle layer?
The middle layer uses 8 ounces of shredded Monterey Jack pepper cheese for a little bit of a kick.
What kind of cheese goes on the top?
The recipe uses 4 ounces of shredded cheddar cheese for the top layer.
How many eggs are in the recipe?
This recipe requires 3 eggs, beaten.
Is heavy cream used in this bake?
Yes, 3/4 cup of heavy cream is mixed with the eggs to create a creamy custard.
How much salt is added?
The recipe calls for 1/2 teaspoon of salt.
How should I layer the green chilies?
Arrange the first half skin side down in the bottom, and the second half skin side up over the cheese.
How should the egg mixture be prepared?
Beat the eggs, heavy cream, and salt together until the mixture is well combined and slightly frothy.
When do I add the cheddar cheese?
The cheddar cheese is sprinkled over the top after the egg mixture has been poured into the pan.
How long does the bake take to cook?
It takes approximately 35 minutes in a preheated oven.
How do I know when the casserole is finished baking?
The casserole is done when the top is golden brown and the center is set.
Is there a resting period after baking?
Yes, allow the casserole to stand for 10 minutes before slicing to make it easier to serve.
Is this recipe gluten-free?
Yes, this dish is gluten-free as it does not contain any flour or wheat products.
How many ingredients are in this recipe?
There are 6 total ingredients: whole green chilies, pepper jack cheese, eggs, heavy cream, salt, and cheddar cheese.
Can I serve this as a main dish?
Yes, it is a hearty and satisfying meal that can be served for dinner or as a side dish at a gathering.
Is this recipe spicy?
It has a mild to moderate kick depending on the heat of the green chilies and the pepper jack cheese used.
Can I use fresh roasted chilies instead of canned?
While the recipe specifies canned chilies for ease, you can use fresh roasted and peeled green chilies as long as they are opened flat.
What is the texture of this dish?
The texture is creamy and cheesy with tender pieces of roasted green chilies throughout.
Does this recipe require stuffing the peppers?
No, this is a 'no-fuss' version where ingredients are layered rather than individually stuffed.
What is the purpose of the heavy cream?
The heavy cream adds richness and helps create the custard-like texture that binds the chilies and cheese.
Can I use a different type of cheese?
Yes, while Monterey Jack and cheddar are recommended, you can substitute with other melting cheeses like Colby or Muenster.
How should I beat the eggs?
Beat them until they are frothy to ensure the casserole rises properly and has a light texture.
Is this a good dish for meal prep?
Yes, because it is a casserole that sets as it cools, it can be easily portioned for later meals.
What makes this a 'comfort food'?
The combination of melted cheese, creamy eggs, and roasted chilies provides a warm, hearty, and satisfying flavor profile.