Beefy Cheesy Green Chile Bake
Beefy Cheesy Green Chile Bake is a delicious low-carb Mexican casserole, and this recipe has a lot of fans!
PIN the Beefy Cheesy Green Chile Bake to make it later!
Recently I shared a new recipe for Layered Mexican Casserole with Chicken and Cauliflower Rice, and that recipe is already becoming a hit. And for today’s Friday Favorites post I am reminding you about another casserole with Mexican flavors. This Beefy Cheesy Green Chile Bake is definitely a winner!
I’m known for coming up with recipes that are a different take on an old favorite, and this new low-carb Mexican casserole was inspired by the Chile Rellenos Bake I love so much. I always say that casseroles are the perfect solution for families where not everyone is watching carbs, and this is a low carb meal your whole family will enjoy.
And of course I love all kinds of low-carb casseroles for the way they make leftovers that can be enjoyed a few times during the week, which is one reason I always recommend them for Weekend Food Prep! Hope you enjoy trying this one if you haven’t tried it yet!
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- large can Whole Roasted Green Chiles (affiliate link)
- olive oil
- ground beef
- salt and fresh-ground black pepper to taste
- grated Mexican Blend cheese (or use any mild cheese that melts well)
- onion, chopped
- canned diced green chiles (affiliate link)
- eggs
- sour cream
- ground cumin (affiliate link)
- Chili Powder (affiliate link)
- toppings for serving as desired
Where Can I Find Big Cans of Whole Green Chiles?
If you have a Latin or Mexican market near you, that’s the best place to get a good price on the big 27 oz. cans of whole green chiles that I love to use in recipes. But if that’s not an option you can get whole green chiles in a can at Amazon.com (affiliate link).
Can this recipe be made ahead?
This Beefy Cheesy Green Chile Bake could definitely be made ahead and stored in the fridge until you were ready to bake it. I would be sure to let it come to room temperature before you put it in the oven.
Can you use reduced-fat cheese and sour cream?
I made the recipe with 90% lean ground beef, grated Mexican Blend cheese, and full-fat Daisy Sour Cream. But you can definitely use reduced-fat cheese and sour cream for the recipe if you prefer.
Want more low-carb Mexican Food?
If you want even more options for low-carb Mexican Dinners, this recipe is featured in Ten Low-Carb Mexican Food Favorites. There are also great recipes in the collection of Low-Carb and Keto Mexican Food Dinners.
How to make Beefy Cheesy Green Chile Bake:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Preheat oven to 375F/190C. Spray casserole dish with non-stick spray.
- Brown ground beef while you cut up the onions.
- Saute onions with Diced Green Chiles, then mix in the browned ground beef and heat through.
- Mix eggs, sour cream, ground cumin, and chili powder.
- Drain the large can of Whole Roasted Green Chiles (affiliate link); then lay them out on paper towels and pat dry with another towel.
- I stack them in two piles to make layers in the casserole with the same amount of green chiles.
- Make a layer of green chiles in a 9 x 13 inch casserole dish.
- Layer half the beef/onion/chile mixture over the green chiles and top with half the cheese.
- Pour over half the egg/sour cream mixture.
- Then make another layer each of green chiles, beef mixture, and cheese, and pour over the rest of the egg/sour cream mixture.
- Bake the casserole covered with foil for 15 minutes.
- Remove the foil and bake about 25 minutes more, or until the mixture is bubbling and nicely browned.
- Serve hot, with extra sour cream, salsa, or diced avocado as desired.
Make it a Low-Carb Meal:
This recipe would taste great with Spicy Mexican Slaw, Jicama Carrot Radish Slaw, or Spicy Lime Coleslaw for a low-carb meal.
More Delicious Low-Carb Casseroles:
- Cheesy Low-Carb Taco Casserole
- Low-Carb Turkey Casserole
- Green Chile and Chicken Mock Enchilada Casserole
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Beefy Cheesy Green Chile Bake
Lots of people seem to be discovering this low-carb and gluten-free Green Chile Bake, and it's a casserole recipe the whole family will enjoy!
Ingredients
- 1 large 27 oz. can roasted and peeled green chiles (See note.)
- 4 tsp. olive oil
- 1 lb. ground beef
- salt and fresh-ground black pepper to taste
- 4 cups grated Mexican Blend cheese (or use any mild cheese that melts well)
- 1 small onion, chopped
- 1 4 oz. can diced green chiles
- 5 eggs
- 1/2 cup sour cream, at room temperature
- 1/2 tsp. ground cumin
- 1/2 tsp. ground chili powder
- toppings for serving as desired (see notes)
Instructions
- Preheat oven to 375F/190C. Spray a 9 inch x 13 inch glass casserole dish with olive oil or non-stick spray. (Any size close to that will work.)
- Dump the 27 oz. can green chiles into a colander placed in the sink and let them drain.
- Heat 2 teaspoons olive oil in a large non-stick frying pan over medium-high heat and brown the ground beef well, breaking it apart as it browns. (I like to use an old-fashioned Potato Masher (affiliate link) to break the ground beef apart.)
- When beef is well browned, season with salt and fresh-ground black pepper to taste and remove it to a plate.
- Heat the other 2 teaspoons of olive oil, then add the chopped onion and cook until the onions are softened and starting to brown. Add the can of diced green chiles and juice, stir to combine with the onions and cook 2-3 minutes more. Add the ground beef and cook a few minutes more.
- Put the eggs in a bowl and beat with a fork to combine the whites and yolks. Then add the sour cream, cumin (affiliate link), and chili powder and whisk together until the eggs and sour cream are combined. (It doesn’t matter if there are a few lumps.)
- Remove green chiles from the colander one at a time and use your fingers to open each chile and remove any seeds. Lay chiles out on paper towels, then place another layer of paper towels over the top and press down gently to absorb extra moisture.
- I like to arrange the chiles in two stacks after that so I can divide them evenly when I make the layers in the casserole.
- In the casserole dish make a layer of half the chiles, half the ground beef/onion/chiles mixture, and half the cheese; then pour over half the egg mixture.
- Make a second layer of chiles, beef mixture, and cheese; then pour over the rest of the egg mixture.
- Cover the casserole with foil (or a lid if it has one) and bake 15 minutes. Carefully remove the foil and then bake about 25 minutes more, or until the casserole is bubbling and the top is nicely browned.
- Serve hot, with extra sour cream, salsa, or diced avocado to add at the table if desired.
- This freezes well and can be reheated in a microwave or in a covered dish in a toaster oven or regular oven. For best results, thaw in the fridge before reheating.
Notes
You can buy whole green chiles at Amazon.com (affiliate link) although they’re less expensive in a Mexican market. This is good with extra sour cream, salsa, or diced avocado for topping if desired.
This recipe created by Kalyn and Jake, inspired by Chile Rellenos Bake.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 461Total Fat 34gSaturated Fat 16gUnsaturated Fat 14gCholesterol 228mgSodium 369mgCarbohydrates 6.5gFiber 1gSugar 3gProtein 33g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Green Chile Bake with ground beef and cheese would be approved for any low-carb eating plan, including Keto and also for the original South Beach Diet. South Beach would recommend lean ground beef and low-fat cheese and sour cream, while other low-carb and Keto diets will prefer higher fat.
Find More Recipes Like This One:
Use Casserole Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was posted in 2015. It was last updated with more information in 2023.
112 Comments on “Beefy Cheesy Green Chile Bake”
This was so good! Added a little more spices than the recipe because we like very spicey foods. My husband gives it a thumbs up for sure. We probably have several meals from this one recipe, so will be freezing and looking forward to in the future. Thank you!
I am so glad to hear you enjoyed it! Thanks for letting me know.
I am sure this recipe is delicious but I have been using a simple one for decades.
1 layer of Hatch chile, 1 layer of cheese (I prefer just cheese but sometimes add a layer of ground beef cooked with onion, salt, pepper), 1 layer of chile, and egg whites beaten until peaked on top as the final layer. Cook at 350 degrees for 30 minutes. You’ll probably never go back to fried!
Personally I would prefer my recipe, and it’s not fried either.But people like different things.
This has been a staple meal in our home for 5 plus years, thank you for such and easy and great dinner! I like prepping it all together on the weekend and then can just throw it in the oven on a busy night.
I’m so glad your family is enjoying it! Thanks for taking time to let me know.
Hi, it seems like the beef mixture needs some spices?
There are spices in the sour cream mixture and spiciness from the green chiles, but you can always season the beef any way you prefer.
I just harvested about 3 gallons of fresh green hatch chili’s from my garden.
How can I use them in this casserole instead of canned?
Should they be roasted and peeled or just deseeded and used crisp fresh?
Wow, lucky you!
I can’t leave a link here but you can use the search bar on my site and search for “Roasting Green Chiles on a Grill. That will give you instructions for turning your fresh chiles into roasted chiles.
I would slightly undercook the roasted chiles to use in a casserole like this.
Finally getting around to making this, but I am confused. Recipe says 27 oz can, but coo ents say 56 oz. Not sure which to follow.
I am confused too. I have no idea where you’re seeing a 56 oz. can? All through my recipe I clarify that it’s a 27 oz. can.
No worries. Some comments said 56 oz. I made it from your recipe and it was excellent
Would this recipe work for Phase 1 of SB Diet? Looks delicious!!
In all my recipes you can look after the actual recipe down in the post and there is a heading like this:
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
After that heading I give my opinion about what would have to be adjusted in the recipe (if anything) to make it suitable for the original SBD (the only one I’m familiar with.) That said, I am not an expert in South Beach, although I did lost 42 pounds when I followed it and have pretty much kept it off for over 15 years now.
Hope that is helpful for you!
I have been making this recipe for years now. It is good as is, though I usually triple the seasoning to 1/2 T, per my tastes and swap ground turkey for ground beef. When I’m in a hurry, I simply use a 7oz can of chopped green chiles mixed with the turkey and onion mixture as opposed to using whole green chilies. The turkey/onion/chile mixture goes on the bottom and I pour the sour cream/egg mixture over top. Then add cheese and olives and it’s ready to bake. Not as elegant this way, but same flavors, way easier and my children don’t care much for the whole pieces of green chile anyway. A win for everyone! And this is twice as tasty the second day.
So glad you have enjoyed it! And I love how you created a simpler and more kid-friendly version.
Made this last night and had leftovers for lunch today. It didn’t do much for me either time. I thought the seasoning was way off. It needed about twice the salt, cumin and chili powder, but of course, I had no way of knowing that until it was cooked. I used angus beef, half of the chopped green chiles I used were “hot” and I used jalapeno havarti – which has far more flavor than Mexican blend, in my opinion, but it was still lacking. If I were to make it again (which I probably won’t), I would double the spices. Also, the texture of the egg part was kind of weird and watery. I completely dried the whole chiles as instructed, and added the juice of the chopped ones – also as instructed. It just seemed to be really watery and separated.
Not sure why it didn’t work for you. The recipe has been pretty popular (as you can see from other comments). Sorry you didn’t enjoy it.
Love your website! All the recipes I have tried are great. I have shared with my grown children & they like very much also.
Thanks for that very kind feedback! So glad you are enjoying the food.
Awesome recipe 🙂 If I freeze it, should I freeze before baking or after? Thank you!
I’ve never frozen this type of casserole before cooking (although I know some people do.) I usually cook, eat some, and freeze the leftovers.
I love this! It made 3 meals for me. Could I have frozen the leftovers????
So glad you enjoyed it! Yes, I think it will freeze well. If you look at the tags at the end of the recipe it says “Can Freeze” which means it’s a recipe that makes a lot and you can freeze leftovers. It also says “Weekend Food Prep”, which means a recipe you can make on the weekend and eat during the week, which sounds kind of like what you did!
Does this taste very eggy? I’m worried about it tasting like scrambled eggs with beef.
To me it doesn’t taste eggy at all. But the eggs are mainly there to hold it together. You can use less eggs if you prefer, knowing that the casserole will fall apart more when you’re taking it out of the dish. Hope that helps!
Is this successful eaten cold? Or cool? Would like to take it on a party boat, potluck…
Hmm, I am not quite sure how to answer that. I’ve certainly never eaten it cold or thought of doing it. I’d probably make something like a cold chicken salad for taking to that kind of event. But try it cold at home first if you want and see what you think!
Where can I find the chiles? I google roasted/peeled green chile and all i get are small cans of diced ones. I’m a big rule follower so I want to make sure I’m getting the correct ones! Thank you 🙂
The best place to buy them is in a Mexican market if your store doesn’t have them. If that’s not an option there is a link in the recipe (inside the box) to cans of whole chiles sold at Amazon.com.
do you do carb count?
More than a year ago I switched my site to WordPress, which created the need to edit by hand to add more than 2,000 recipes to the preferred format for google. I have been working on that (with three assistants) for more than a year, so there is no possibility of me being able to calculate nutritional information until that project is completed. And I know that once I start doing nutrition info on one recipe people will expect to see it on every recipe, which is why I have decided to keep these two projects completely separate.
If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I am able to do at this time.
This is very good!! The only thing I would do differently is listen to your advice better and dry out the green chilis better. Yum Yum Yum! I will definitely try roasting my own peppers the next time… it will probably be even better.
So glad you liked it! I would love to taste this made with freshly-roasted chiles!
Made this last night. I was craving Mexican food and this totally satisfied my palate. Yummy!
Thanks Angela! So glad to hear you enjoyed it!
I’m going to make this tonight but just realized I don’t have sour cream. Planning to sub 2% Fage Greek yogurt (plain) and cross my fingers.
I can’t say for sure how that will work, but I’d love to hear what you think!
Andrea,
How did it turn out? I’m planning on making this tonight and can’t decide if I want to go to the store for sour cream or use the plain Greek yogurt in my fridge.
We loved this casserole. I made a second one to take for a friend. Such a great green chili flavor. Thanks for the recipe 🙂
Thanks Kerri! So glad you enjoyed it!
I love Kalyn’s kitchen excellent can’t wIt to try my next recipe
Glad you are enjoying the recipes!
I made this tonight for dinner and it was a huge hit. My husband said it was one of the best things I’ve made, keto or not. I used a large can of Hatch green chile that I found at Costco. We loved everything about it! It will definitely be made again soon!
So glad you liked it. Wish every Costco would carry those green chiles.
Holy smokes, this was good! I found 10oz cans of the large green chilis and used 4 of them. This was the perfect amount to make two layers in a 9 x 13 pan. I’m not a fan of unseasoned ground beef in dishes. I find it quite bland, so I seasoned my ground beef; adding a bit of cumin, cayenne pepper and ancho chili powder. I also added a smidge of fresh garlic to the onion and green chili mixture a minute or so before adding the ground beef back to the pan. I also doubled the amount of seasoning added to the egg mixture. It was flavorful and delicious with just a little heat.
So glad you liked it! I like the way you spiced it up!
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Where is the nutrition information listed for the recipes?
I have over 2000 recipes on the site and spend 6-8 hours most days working on the blog. I’m not able to provide nutritional information for the recipes for several reasons, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information.
I just can’t edit over 2,000 recipes to add that info, and I know once I do it on one recipe people will expect to see it on every recipe.
I used a cup (drained) of the 505 brand of hatch green chilis from Costco and added them to the egg mixture. It worked perfectly! I also reduced the amount of cheese by half since my husband isn’t a big cheese lover; crazy, right? Thanks so much for this recipe. I double it and freeze individual servings that last us about a month. My favorite casserole!
So glad you are enjoying it! Love hearing how you have adapted!
I made a similar dish the other day using chicken. I didn’t use eggs but I will definitely try this soon. I love ground beef dishes.
Hope you enjoy!
Would there possibly be a substitute for the eggs? I am allergic, but this looks amazing! Thanks
The purpose of the eggs is to hold it together better. I am not that knowledgeable about substituting for eggs, so I don’t have any idea, but I think it might work without them, just would be harder to cut and serve.
This maybe a crazy question but could I use butter instead of olive oil??? I just went to cook this and realized I'm out of olive oil.
Absolutely!
I am making this for the second time tonight. We loved it the first time and I'm sure will love it again tonight and will love it over and over again in the years to come.
So glad to hear you have enjoyed it!
Hard for me to say what is too spicy for you, but they are definitely spicier than the chiles I used.
Oh no! It's in the oven, but the green chili's I used were canned pickled jalapenos…I stripped the seeds and ribs out but this is going to be too spicy isn't it? ☹☹
I was able to get this down to 5.2 carbs and kept it a little cheaper by only using 1 can of the green chiles. I live in Colorado, but still struggled to find them (off season) and when I did it was $5 a can. While I love green chiles, this was a little high for me. So I cut them in half and used them that way. It was PERFECT! SO flipping tasty. Would make it again in a heartbeat!
Great idea; so glad you liked it!
Glad you enjoyed it!
Kalyn, I had saved this recipe for a long time and finally made it before Christmas. The whole chile thing was sort of labor-intensive and after it cooked, we weren't wowed. In fact, I was going to pitch it! But I got lazy and it stayed in the fridge for a few days and one day I was hungry and… Oh my goodness! It was DELISH. I portioned it out and put it in the freezer and just ate some more (6 weeks after the fact) and it is just fantastic! Not sure why it took a while for the flavors to develop, but it is a big winner in my book! Thank you from this Mexican-food loving low-carber 😉
It’s kind of like spaghetti sauce, it’s Always better the next day after flavors marry together. Same thing with low carb/keto desserts.
Glad you like it!
I made this recipe and it was SO good. My husband who is a little skeptical of my low carb meals actually told me to not throw any of it out…he loved it and told me I should make it again. Thank you Kalyn for an awesome recipe.
This is THE BEST RECIPE!! Have you made Kalyn's recipe for crock pot ground beef for tacos? I recommend making it and using it in beefy cheesy green chili bake – it is to die for. I'd rather have it than turkey for Thanksgiving if that tells you anything??
Thanks! That comment totally made my day!
Linda, so glad you guys enjoyed it!
To the person who attempted to calculate nutritional information and post it here, I am sorry but I'm not publishing that comment because your calculations are way off. The can of green chiles has 34 carbs listed on the label, so the total you came up with is way too high, most likely because Calorie Count doesn't have that product in their database. But from entering the ingredients minus green chiles into calorie count and then adding the green chiles, I'm estimating about 10 carbs per serving. And your idea of adding more beef if you want lower carbs is a good one.
This illustrates perfectly why I don't try to calculate this information and post it; there are so many reasons why it's hard to be accurate.
It did use the green chilies in the calculation (just had to remove the extraneous wording. I used the calculator you suggested. Carb counts will always be different based on what someone uses. 16 per serving vrs 10 per serving was the difference. Given you now put your estimate, it's helpful. Any starting block is helpful before someone considers the recipe. It's also helpful for low carb folks to list the carbs next to the ingredient (so if we can't find *your* name brand we know how it'll change the recipe if we only have… low fat (higher sugar) sour cream or can't find full fat cheeses (example part skim mozzarella). It's not meant to insult your recipe, which is one of the best I've had in awhile. I wanted a starting block when I started it so I could see, roughly, what I'd be looking at. So I could see if I could do it in induction or after, and plan the rest of my meals for the week. Even if you don't post this portion, I'm glad you put 10 down… so folks have a rough idea.
Definitely I was not insulted; just didn't want to mislead anyone. And as I said, calculating nutritional information is challenging, which is one reason I don't try to do it. Also I already spend 8-10 hours on a recipe, or more if I have to test multiple times, so I just can't add any more work to it.
Glad to know that was helpful for you though!
Kalyn,
My husband and I are starting a low carb diet this week, and this sounds like something we would both really love!! Any idea how many carbs per serving?
Thank you!
Wendy, I don't calculate carbs because it's too hard to decide what serving size people will eat and what ingredient variations they will use (and I already spend 8-10 hours on a recipe!) but if you look at "Nutritional Information" I have two suggestions for how to get that info if you need it.
I made this tonight using 12 fresh poblano peppers, roasted under the broiler in the oven and seeded/the skin peeled. My husband cannot stop raving about it! And I am (excitedly, might I had) planning to have leftovers for my breakfast. This is a MUST TRY.
Elizabeth, so glad you enjoyed it. And I love that you roasted fresh poblanos for it!
I couldn't find canned chili peppers anywhere so I bought Anaheim peppers and roasted them myself. Then I said all kinds of bad words when I was peeling them lol. I think next time I'll buy bigger peppers, maybe the poblanos. They would be easier to peel. Butchered peppers aside, it smells delicious!
Karen, hope you enjoy. I think Poblanos would be delicious in this!
I love this dish. My husband is watching his carbs, so this allows us to decide how many corn tortillas to have with it. Only change – I always add in a can of jalapenos to spice it up; also a couple big spoonfuls of fajita seasonings when I don't forget them.
Glad you have enjoyed it!
I couldn't find the green chilis anywhere 🙁 I substituted large jalapeños and removed the core + seeds. It just finished baking and smells amazing. I hope it tastes just as good. Thanks for the recipe!
Alex, hope that will work. It might be a bit spicier, but that's not necessarily bad!
This is in the oven right now… I am freaking out over the amount of cheese. 4 cups?! That's a whole pound! I mean, I love cheese, but that just looked like so much. I also had trouble getting the beef to spread over the entire layer. The beef mixture layer was very thin and sparse. Still though, I am excited about any recipe that has equal parts cheese and beef. haha
I found the whole green chiles online at Wal-mart.com. It's not Hatch brand, but a different one. The cans are 27oz, so I used 2. They were much cheaper than buying the Hatch brand on Amazon.com.
Barbie, I don't think the amount of cheese is that bad for a recipe that makes 8 servings, but of course you can use less cheese if you prefer.
Good tip on the 27 oz. cans of green chiles; thanks for sharing that!
Kalyn, this recipe is fabulous! The first time I made it, I followed the recipe to the letter. The next time, I used meat from your recipe for Crock Pot Ground Beef for Tacos and it was even better because it was a little spicier. If you haven't thought to use that taco beef, I thought you might want to try it! Thank you for your blog, I LOVE it!!
Lyn, thanks so much for that nice feedback! And I love the idea of using that slow cooker taco meat for this; great idea! (And I always have that taco meat in the freezer!)
Could anything be subbed for the whole green chilies? I can only find the diced ones?
Shayna, I haven't made it any other way so I can't say for sure how it works, but some people have roasted their own chiles to make this and in in the comments for this similar recipe someone reported that they used par-boiled green peppers. And there is a link in the post to get the chiles from Amazon, but they are rather pricey that way. Hope that helps, I don't know what else to suggest.
Everything Kaylyn does is value added. Thanks for that link that let's me get the break down of a recipe. And, we used canned Chile's in AZ all the time. Then my sister moved to New Mexico & we learned how Chile ignorant we were. Now, I dont judge, canned, fresh, or dried & rehydrated. Whatever we have time & energy for. Tonight I made my own Tagine pepper shake spice with garlic granules and chipoltle ground Chile's.
Thanks for the vote of confidence; hope you enjoy the recipe.
I'm really excited about this recipe and am making it this week. Question: would it work to put the casserole together one night then cook it for dinner the next night? I'd love to be able to prep this in advance so DH could pop it in the oven before I get home! Thanks in advance for any suggestions!
Linda, I can only guess because I haven't tried it that way, but I think it would work. It would be best to let the casserole come to room temperature after you take it out of the fridge, then put it in the oven. Love to hear how that works out, thanks!
You had me at beefy and cheesy. I am such a sucker for that! 🙂
Thanks Carolyn! I think a lot of people feel that way!
I can't wait to try this but don't know if I can find a 56 oz can of chilies?! I see 27 oz available online and in some stores.
Jean, just use 2 of the 27 ounce cans, that will be fine.
I love my carbs, I really do, but I don't even think I would miss them one little bit with this!
Thanks Pam. And I promise, you will not miss the carbs!
Yum. I can find Hatch chiles here but only in the little cans. I may have to look at Amazon. By the way, I tried to sign up for your emails via the link provided at the beginning of this post, and it just goes to an Error page. ?
Elizabeth, I hope you can find the big cans. Thanks for letting me know about the e-mail link; I'll check that out right now. There is an e-mail sign-up bar on the right that should work.
Nothing about this recipe that I do not love. I need to stock up on whole green chiles, which aren't easy to find in my local market.
Lydia, I have heard from other people that they can't find them. Maybe you need a road trip to Utah and you can stock up while you're here!
Are the chiles just poblanos? Is it something we can roast and peel ourselves. If so, how many do you think we'd need?
I roasted and peeled 10 fresh Anaheim peppers and the recipe was delish. It was more time consuming but I couldn’t find any large sized cans locally even at the Mexican market. Worth the wait if your trying to cut carbs. 🙂
I think it would be delicious with freshly roasted chiles!
The cans just say "green chiles" but I am guessing these are just large Anaheim chiles, although poblanos would also be great. I'm guessing you'd need at least 12 large chiles to have enough to make 2 layers in a casserole dish.
Thank you! Maybe I'll try a mixture. 😉