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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 211.0
  • Total Fat: 17.6 g
  • Cholesterol: 115.5 mg
  • Sodium: 515.8 mg
  • Total Carbs: 1.4 g
  • Dietary Fiber: 0.3 g
  • Protein: 10.9 g

View full nutritional breakdown of Linda's Low Carb CHILE RELLENO CASSEROLE calories by ingredient
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Linda's Low Carb CHILE RELLENO CASSEROLE

Submitted by: THELMAGADDIS

Introduction

This was very good and much easier than stuffing the cheese into the chiles, but with pretty much the same flavor of the traditional method. If you don't care for hot food, you could use plain Monterey jack cheese instead of the pepper-jack. For myself I added more pepper. You can see Linda's receipe at; www.genaw.com/lowcarb/chile_relleno_casser
ole.html
This was very good and much easier than stuffing the cheese into the chiles, but with pretty much the same flavor of the traditional method. If you don't care for hot food, you could use plain Monterey jack cheese instead of the pepper-jack. For myself I added more pepper. You can see Linda's receipe at; www.genaw.com/lowcarb/chile_relleno_casser
ole.html

Number of Servings: 9

Ingredients

    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

Directions

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 35 minutes, until golden brown. Let stand 10 minutes before cutting.

Makes 6-9 servings
Can be frozen

Number of Servings: 9

Recipe submitted by SparkPeople user THELMAGADDIS.






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  • 2 of 2 people found this review helpful
    Awesome!!! Made it last night with steamed fresh chilies. My husbands favorite meal at a mexican resturante is Chile Rellanos and he was thrilled by this. I also added extra lean ground beef and some pinto beans on the side. - 8/12/11

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  • 1 of 1 people found this review helpful
    This recipe is AWESOME...easy and the best I have had... - 9/10/11

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  • Incredible!
    1 of 1 people found this review helpful
    really good and fast and good - 7/14/11

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  • Incredible!
    1 of 1 people found this review helpful
    This is fantastic. Will make again. Used Fresh from the Garden Pablano Peppers and added 1 pound of Lean Ground Turkey with 1 packet of Sazon and .5 tsp of Adobo. Layered it under the Cream mixture and chedder cheese..... MMMMM WHHAAAAA Deliciouso - 8/4/10

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  • Very good & easy to make. - 4/4/13

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  • My husband LOVED this - 3/16/13

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  • Super simple recipe, and probably the BEST chile rellenos I've in a long time! Can't wait to make this for the rest of mi familia! - 6/3/12

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  • Very tasty - esp IF you're wanting mexican. I didn't have enough of the green chili's, so I added some red & orange peppers that I chopped up to make the difference.

    i also added some low sugar taco seasoning - just sprinkled over the top before adding the cheese.

    I did have to cook longer - 5/18/12

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  • Was great but had to cook it an additional 15 minutes. Not sure why, I followed the ingredients but added cooked ground turkey. No problem still amazing chili relleno quiche. May omit half the cream next time and make stiff peaks. Just an idea though.
    - 4/1/12

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  • Family loved this.
    - 6/28/11

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  • We loved this. So easy to make. The hard part is having just one square! Delicious! - 1/10/11

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  • Just made it and it was super super yummy and also extremely easy! - 11/7/10

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  • Fantastic!! My family loved it and it will be a weekly meal for us! THANKS! - 10/5/10

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  • made this for my husband, he is on a low carb low fat diet. was very good but to keep it vegie and low carb will add some graded zucchini and maybe a litte black beans,(filler). used fresh peppers and low fat cheese. will make again. - 9/8/10

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  • Wife made for dinner = Fantastic....oh see she already commented.... the garden pablanos where the best... and a man's gotta have some meat... turkey was great addition. - 8/4/10

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  • I use 4-6 Poblano Peppers, roast them, skin them, deseed, and then fillet them and I only use 2 eggs, but a whole lot more cheese. This is a sinful dish for me! But, it is Awesome! - 6/18/10

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  • Yummy, yummy! This will definitely become one of my favorites on my low-carb eating plan! - 6/6/10

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  • My husband's family has been making this for years. It is so delicious! We like to roast and chop fresh chiles for this in place of the canned, but it is good either way. It's also delicious eaten at room temperature. It's the perfect low carb version of the traditional quiche with crust. - 4/6/10

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  • I used poblanos. These were fantastic. I'm thinking of adding some ground turkey next time and I wonder what a little cream cheese would do too. Would definitely make again. - 2/24/10

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  • I love american white cheese. I use poblanos peppers.
    I use egg whites . - 1/10/10

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  • This is my kind of recipe! I will use it tonight! - 8/26/09

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  • Yum! I made it a week ago with canned chilis and it was great. Tonight, I got real fresh poblanos and broiled them and then peeled them - it should be fantastic. - 4/7/09

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  • REALLY really good! - 1/4/09

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  • I used to make a quiche something like this. I'd forgotten how good it was. I'm going to use this recipe! - 12/9/08

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  • This is soooo good! I have tried other chile relleno recipes, but this is the best! - 11/30/08

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