I adapted this from a recipe on Epicurious.com, 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 // 497 calories, 335g fat, 19g protein, 2g net carbs
(Additions such as enchilada sauce, sour cream, or guacamole were not added to these counts)
6 eggs
3/4 cup pastured-raised milk
1 teaspoon guar gum
1 teaspoon chipotle powder
1 teaspoon powered cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon freshly-ground pepper
6 seven-ounce cans (42 oz. total) whole green chilies, split open to flatten
10 ounces Kerrygold cheddar, shredded
20 ounces crumbled feta (or shredded Mozzarella or Monterey Jack)
To serve: plate with enchilada sauce (or salsa) and a dollop of sour cream and/or guacamole
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. If using an extra cooked filling like ground beef, arrange that layer here. 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)—18 ounces spicy ground beef, shredded Mexican chicken, or chorizo. Be sure to add the extra macros.