Chile Relleno Casserole (low carb)

I adapted this from a recipe on, and it’s one of those dishes that can be tweaked in a dozen different ways—separate the eggs, beat the whites until stiff peaks form, fold into the yolks … instead of layering the chilies, stuff them with cheese before covering with the custard … use more spices, use no spices … add sliced ripe tomatoes to the top, under a bit of cheddar cheese … add enchilada sauce to the top, followed by a bit of cheddar … add a middle layer of meat, poultry, or shellfish … you get the idea!

Chile Relleno Casserole (low carb)
6 servings // 472 calories, 3 net carbs (with milk & cotija cheese)
(Additions such as an extra cup of cotija cheese, enchilada sauce, sour cream, and guacamole were not added to these counts)

6 eggs
3/4 cup pastured-raised milk or heavy cream (cream has less carbs, but more calories)
1 teaspoon guar gum
1 teaspoon chipotle powder
1 teaspoon powered cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/2 teaspoon freshly-ground pepper
6 seven-ounce cans whole green chilies, split open to flatten
3 cups shredded Kerrygold cheddar (about 10 oz.)
3-4 cups crumbled queso fresco or cotija cheese, from pasture-raised milk (about 15-20 oz.)
To serve: plate with enchilada sauce (or salsa) and a dollop of sour cream and/or 

Beat the eggs, milk (or cream), guar gum, spices, salt, and pepper together until frothy.

Divide the chiles into three portions. In a 9×12-inch baking dish, arrange 1/3 of the chilies in the bottom of the dish, covering bottom completely. Sprinkle with 1/3 of each cheese. Repeat layering twice more. Carefully pour egg mixture over cheese. Let stand 30 minutes, refrigerated.

Preheat oven to 350 degrees. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes.

While the casserole is cooling, heat the enchilada sauce or salsa (if using), pool a bit on each plate, and add a square of the casserole. If desired, add a dollop of sour cream or Greek yoghurt, guacamole, and some fresh cilantro.

Middle layer ideas (pre-cooked)—spicy ground beef, shredded Mexican chicken, carnitas, chorizo, or shredded crab (which is outstanding).