Keto Chile Relleno Casserole 🌶️
A flavorful, cheesy, spicy dish bursting with tender chicken and roasted peppers.
Equipment
- Oven
- Casserole Dish
- Open Flame or Gas Stove
- Paper Bag
Ingredients
Poblano Peppers
- 2-6 peppers poblano peppers about 200-600 grams
Chicken Thighs
- 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 tsp Salt about 5 grams
Instructions
- Char the poblano peppers over an open flame until blackened.
- Place the peppers in a paper bag, fold, and let steam for 15 minutes.
- Rub off the skins, remove stems, rinse seeds, and chop into pieces.
- Preheat oven to 375°F (190°C).
- Bake chicken in a casserole dish for 20 minutes.
- Add roasted peppers on top, then bake for another 20 minutes.
- Shred the cooked chicken, discard excess liquid, and combine with cream cheese, cheese, heavy cream, and salt.
- Mix until smooth, spread back into the dish, top with remaining cheese, and bake 15 minutes.
- Optional: broil for 1-2 minutes to brown the cheese.
Notes
Feel free to adjust the number of peppers and chicken based on your preference. The dish is versatile and customizable.
