web analytics

Low-Carb Vegetarian Chile Rellenos Bake

Low-Carb Vegetarian Chili Rellenos Bake is a healthier and easier-to-make version of Chili Rellenos. This is just as delicious as the chili rellenos you get in a restaurant and this easy version is also Keto, low-glycemic, meatless, gluten-free, and South Beach Diet friendly. Use the Recipes-by-Diet-Type Index to find more recipes like this one.

Low-Carb Vegetarian Chile Rellenos Bake [found on KalynsKitchen.com]

This recipe for Chili Rellenos Bake is a healthier and easier-to-make version of Chile Rellenos, a well-known Mexican dish of stuffed, battered and deep-fried green chiles filled with cheese. The recipe came from my former neighbor Brooke, who shared it with me after I tasted her version at a neighborhood block party.

I changed the recipe slightly to make it a bit more carb-conscious and South Beach Diet friendly, but essentially this idea of layered green chiles and cheese held together with a little egg came from Brooke’s recipe, so thanks Brooke! I’ve enjoyed this many times for a breakfast dish, but you can also cut it into small squares and serve with toothpicks for a holiday appetizer.

You can find lots more meatless recipe ideas in the Recipes-by-Photo Index for Meatless Monday, or find them by checking Vegetarian Recipes in the recipe index.  I also have a very active Meatless Monday Pinterest board with ideas from blogging friends.

(Chili Rellenos Bake was updated with better photos and more complete instructions, December 2014.)   

Chile Rellenos Bake (Low-Carb, Gluten-Free, Vegetarian) found on KalynsKitchen.com
You’ll need a big can of whole green Anaheim chiles like this one to make this recipe, and I’m sorry if this ingredient is hard to find in some places. In Utah I can find them at most every grocery store, and also in Mexican markets. You can buy whole green chiles at Amazon.com, although I’m sure they’re more expensive that way.  Of course you can roast your own green chiles for the dish as well, and you could probably make a slightly different version of this using other types of roasted peppers.

Chile Rellenos Bake (Low-Carb, Gluten-Free, Vegetarian) found on KalynsKitchen.com
Drain the chiles well then split them open and remove any seeds.  Lay chiles on paper towels and blot dry.  I like to stack them up in two piles so I can make the layers even.  Make half of the chiles into a layer in a casserole dish that’s about 9″x13″ or close to that size.

Chile Rellenos Bake (Low-Carb, Gluten-Free, Vegetarian) found on KalynsKitchen.com
Top the green chiles with a generous amount of cheese and sprinkle on green onions if you’re using them, then make a second layer of chiles and cheese.  Then beat eggs, mix in the milk and spices, whisk together, and pour the egg mixture over the top.

Chile Rellenos Bake (Low-Carb, Gluten-Free, Vegetarian) found on KalynsKitchen.com
Bake about 40 minutes (covered with foil for the first 15 minutes), or until the mixture is set and the top is lightly browned.

Chile Rellenos Bake (Low-Carb, Gluten-Free, Vegetarian) found on KalynsKitchen.comAnd just for the fun here’s the almost-famous original photo of this recipe.   (It was fun while it lasted when the Oprah show called and asked permission to use this photo, but in the end the show was edited and my photo didn’t make the cut.  But I did get a photography credit, which displayed on the screen for about 2 seconds!  My little two seconds of fame.)

Low-Carb Vegetarian Chile Rellenos Bake [found on KalynsKitchen.com]

Chile Rellenos Bake

(Makes 6-8 servings or about 16 appetizer servings; recipe from Brooke with slight adaptations by Kalyn)

Ingredients:
1 26 oz. can roasted and peeled green chiles (or use about 24 roasted and peeled green chiles.)
4 cups grated cheese (I used 4-Cheese Mexican blend from Costco, which is a blend of Monterey Jack, medium cheddar, Queso Quesadilla, and Asadero cheese)
1/2 cup very thinly sliced green onions (optional)
5 eggs
1/2 cup milk or half and half
1/2 tsp. ground cumin
1/2 tsp. chile powder

Instructions:

Put green chiles in a colander placed in the sink and let drain for about 15 minutes. While chiles drain, preheat oven to 375F/190C.  Spray glass or crockery casserole dish with non-stick spray or olive oil. (I used a 9″ X 13″ dish, but anything close to that size will work.)

When chiles are drained, use your thumb to split open each chile, scrape out any lingering seeds, and spread chiles out on a paper towel to drain more, pressing down with another towel to get them as dry as you can.  (I like to make 2 piles after I do this to get the layers even.) Make a flat layer of chiles covering the bottom of the dish. (I alternated every other chile facing the opposite way because they’re slightly v-shaped.)

Top the layer of chiles with half the grated cheese, then sprinkle on green onions (if using). Make another layer of flattened chiles, followed by the rest of the cheese.

Put eggs into a bowl and beat well, then add milk, ground cumin, and chile powder, and stir until well combined. Pour egg-milk mixture over chiles and cheese, taking care to get it evenly distributed. (The egg-milk mixture will not completely cover the casserole.)

Cover dish with foil for the first 15 minutes of baking time, then remove foil and bake until mixture is bubbling and cheese on top is lightly browned, about 40 minutes total baking time. (You can cook it without the foil, but watch it carefully or the top will get too brown. Cooking time without foil will be slightly less.)

Serve hot, with sour cream and salsa if desired. This will keep in the fridge for a few days, but you probably won’t have any leftovers.

Click Here for Printer Friendly Recipe

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:

This recipe is good for any phase of the South Beach Diet or any type of low-carb eating plan. South Beach would recommend low-fat dairy products while other low-carb eating plans would use full-fat dairy.

Find More Recipes Like This One:

Use the Recipes by Diet Type photo index pages to find more 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.

Nutritional Information?

If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

More Vegetarian Dishes with Delicious Roasted Green Chiles:
Vegetarian Green Chile and Pinto Bean Layered Mexican Casserole ~ Kalyn’s Kitchen

Creamy Green Chile Soup ~ Lauren’s Latest

Green Chile and Cheese Egg Muffins ~ Kalyn’s Kitchen

Vegetarian Chili with Fresh Roasted Chiles ~ White on Rice Couple

Low-Carb Vegetarian Chile Rellenos Bake [found on KalynsKitchen.com]
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Leave a Reply

Your email address will not be published. Required fields are marked *

68 comments on “Low-Carb Vegetarian Chile Rellenos Bake”

  1. I have familly staying with us this weekend and I plan on making this dish.
    Thank you! 🙂

  2. OMG. Kalyn this looks absolutely delicious!

  3. On 11/24/14 I was able to find both the Hatch Whole Green Chiles (1 lb.11 oz) for $4.99 and the Hatch Green Chile Enchilada Sauce (15 oz.) for $2.99 at the Albertson's in at 13401 Washington Blvd., Marina Del Rey, CA 90292 Tel: (310) 574-0606. I have looked all over for them and this is the only place I found recently that carries them.

  4. Wonderful Post, I highly appreciate those people who share some good information, because I like those people who actually share :).

  5. Kalyn! Hello 🙂
    I have been following your recipes on facebook for a few months now. This is the first time I am leaving a comment, although I have tried quite a few of them. I am also in Northern Utah, so I can easily get the ingredients you write about. This bake came out delicious but does not look great because it is so flat…would adding another layer solve the problem? Mine is barely an inch…but tastes great !

  6. I almost always order chili rellenos when I go to a Mexican restaurant. I really love this layered version in this recipe. I'm trying this soon. Great post, Kalyn!

  7. Great recipe! Thanks for sharing! 🙂

  8. I made this last night in a cast iron skillet inside the oven. It rose beautifully. (I subbed heavy cream for the milk just cause we like our cream). Thank you for an easy to make, delicious low-carb recipe. It was beautiful to look at and delicious to eat!

  9. Pingback: Over 200 Low Carb Keto Meal Ideas - My Productive Backyard

  10. Hi , I am planning to make this for a party and one of the guests have egg allergy. So I was wondering ,is it okay to leave the eggs out of the recipe ?
    Thanks

Leave a comment »