Keto Chile Relleno Casserole: The Ultimate Low-Carb Comfort Food

Why You’ll Love This Recipe

• Deliciously Cheesy & Spicy: This Keto Chile Relleno Casserole combines the smoky, roasted flavor of poblano peppers with a rich, cheesy filling that will make your taste buds dance with joy.
• Low in Carbs, High in Flavor: With only 2 grams of net carbs per serving, this dish is perfect for keto enthusiasts craving comfort food without the guilt.
• Easy to Make & Customize: Whether you’re a beginner or a seasoned cook, this recipe is straightforward, and you can easily tweak ingredients to suit your taste buds.
• Perfect for Meal Prep & Family Dinners: Make ahead, reheat, and serve! It’s a crowd-pleaser that’s as versatile as it is tasty.

Introduction: Let’s Get Spicy & Cheesy!

Imagine a dish that combines the smoky goodness of roasted poblano peppers, the tender juiciness of perfectly cooked chicken thighs, and a blanket of melted, gooey cheese—all wrapped up in a low-carb, keto-friendly package. That’s exactly what you get with this Keto Chile Relleno Casserole. Whether you’re a spice lover or just looking for a hearty, satisfying meal that won’t kick you out of ketosis, this recipe is your new best friend. It’s like a Mexican fiesta in your oven—minus the mess and with all the flavor. So, roll up your sleeves, grab those poblano peppers, and let’s make some magic happen in the kitchen!

Ingredients with Measurements

• 2-6 poblano peppers (about 200-600 grams)
• 3-4 lbs boneless skinless chicken thighs (about 1.4-1.8 kg)
• 8 oz cream cheese (about 225 grams)
• 2 cups shredded cheddar jack cheese (about 200 grams)
• 1/4 cup heavy cream (about 60 ml)
• 1 teaspoon salt (about 5 grams)

Step-by-Step Instructions: How to Make Keto Chile Relleno Casserole

1. Char the Poblano Peppers

Start by roasting the poblano peppers over an open flame or under a broiler until their skins are blackened and blistered. This process imparts a smoky flavor that’s essential for authentic chile relleno taste. Turn the peppers frequently to ensure even charring.

2. Steam & Peel the Peppers

Once charred, place the peppers in a paper bag, fold it closed, and let them steam for about 15 minutes. This step loosens the skins, making them easier to peel. After steaming, carefully rub off the skins with your fingers or a paper towel. Remove the stems, rinse out the seeds, and chop the peppers into strips or bite-sized pieces.

3. Preheat Your Oven & Prepare the Chicken

Set your oven to 375°F (190°C). While it heats, season the chicken thighs with a pinch of salt if desired. Place the chicken in a casserole dish and bake for 20 minutes, or until cooked through and tender.

4. Assemble the Filling

Shred the cooked chicken using two forks or a stand mixer. Discard any excess liquid or fat. In a mixing bowl, combine the shredded chicken with softened cream cheese, 1.5 cups of shredded cheddar jack cheese, heavy cream, and the remaining salt. Mix until smooth and well combined.

5. Layer & Bake

Spread the chicken mixture evenly in the casserole dish. Top with the roasted poblano peppers, distributing them evenly across the surface. Bake for another 20 minutes, allowing the flavors to meld and the cheese to melt beautifully.

6. Final Cheese & Broil

Sprinkle the remaining 0.5 cups of shredded cheese over the top. Return the dish to the oven and bake for an additional 15 minutes. For a golden, bubbly finish, broil for 1-2 minutes, keeping a close eye to prevent burning.

7. Serve & Enjoy!

Let the casserole rest for a few minutes before serving. Slice into portions and enjoy the cheesy, spicy goodness that is Keto Chile Relleno Casserole!

Presentation & Serving Ideas

• Garnish with Fresh Herbs: Top with chopped cilantro or green onions for a fresh burst of flavor.
• Serve with Keto-Friendly Sides: Pair with cauliflower rice, sautéed zucchini, or a crisp green salad for a complete low-carb meal.
• Make It a Breakfast: Top with a fried egg or serve alongside scrambled eggs for a spicy breakfast twist.
• Individual Servings: For a fun presentation, serve in small ramekins or mini cast iron skillets, perfect for brunch or dinner parties.

How to Store & Reheat

This casserole keeps well in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions for 1-2 minutes or bake in a preheated oven at 350°F (175°C) for about 15 minutes until heated through. For best results, cover with foil to prevent drying out.

FAQs About Keto Chile Relleno Casserole

1. Can I use other peppers instead of poblanos? Yes, hatch chilies or anaheim peppers can be substituted, but poblanos provide the authentic smoky flavor.
2. Is this dish spicy? The poblano peppers are mild, but if you want more heat, add a dash of cayenne or hot sauce to the filling.
3. Can I make this ahead of time? Absolutely! Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
4. Is this recipe keto-friendly? Yes! With only 2 grams of net carbs per serving, it fits perfectly into a keto diet.
5. Can I freeze leftovers? Yes, store in an airtight container and freeze for up to 3 months. Reheat thoroughly before serving.
6. What cheese can I use? Cheddar jack is ideal, but Monterey Jack, mozzarella, or a blend works well too.
7. How spicy is this dish? Mild, thanks to poblano peppers, but you can increase spice by adding hot sauce or jalapeños.
8. Can I make this vegetarian? Yes, substitute the chicken with sautéed mushrooms or a plant-based protein.
9. What side dishes go well with this casserole? Keto-friendly options include cauliflower rice, sautéed greens, or a fresh salad.
10. How do I prevent the cheese from burning during broiling? Keep a close eye and remove from the oven as soon as it turns golden and bubbly.

Now that you have the full scoop on making and enjoying this delicious Keto Chile Relleno Casserole, it’s time to get cooking! Whether you’re hosting a dinner party, meal prepping for the week, or just craving some spicy cheesy goodness, this dish is sure to satisfy. Happy cooking!