Chile Rellenos Bake (Video)
Low-carb and vegetarian Chili Rellenos Bake is as good as Chile Rellenos from a restaurant; eat this as a casserole or as an appetizer! If you like roasted green chiles and cheese, you’ll make this over and over.
PIN Chile Rellenos Bake to make it later!
Watch the video to see if you’d like to make
this Low-Carb Vegetarian Chile Rellenos Bake!
This recipe for Chile Rellenos Bake is a low-carb and vegetarian version of Chile Rellenos, that’s healthier and easier to make than most versions of this well-known Mexican dish of stuffed, battered and deep-fried green chiles filled with cheese. This 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, 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 Chile Rellenos Bake many times for a low-carb breakfast dish, but you can also cut it into small squares and serve with toothpicks for a holiday appetizer. And this is so perfect to make for Weekend Food Prep and eat for breakfast during the week! I’m excited to remind you about this favorite as this week’s Friday Favorites pick; hope you enjoy trying it!
Where can you buy big cans of roasted green chiles?
If you don’t live in the west, the hardest thing about this recipe might be finding the big cans of roasted green chiles. If you have a Mexican market near you, that’s the best place to get a good price on the big 27 oz. cans. But if that’s not an option you can get whole green chiles in a can at Amazon.com (affiliate link). 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.
How to Make Chile Rellenos Bake:
(Scroll down for complete printable recipe including nutritional information.)
- 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.)
- 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.
- 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.
- Beat eggs, mix in the milk and spices, whisk together, and pour the egg mixture over the top.
- Bake about 40 minutes (covered with foil for the first 15 minutes), or until the mixture is set and the top is lightly browned.
More Recipes 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
Bobbi’s Egg Casserole with Cheese and Green Chiles ~ Kalyn’s Kitchen
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
This low-carb vegetarian Chili Rellenos Bake is just as delicious as the Chile Rellenos you get in a restaurant! You can use about 24 freshly-roasted and peeled green chiles if you prefer. Use milk or heavy cream instead of half and half if you prefer. When served as an appetizer, this makes about 32 small squares. This recipe from Brooke with slight adaptations by Kalyn. 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.
Chile Rellenos Bake
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 139Total Fat: 10gSaturated Fat: 5gUnsaturated Fat: 4gCholesterol: 139mgSodium: 159mgCarbohydrates: 4.8gFiber: 0gSugar: 1gProtein: 9g
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Low-Carb Vegetarian Chile Rellenos Bake 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 Casserole Recipes to find more recipes like this one. Use the Diet Type Index 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.
82 Comments on “Chile Rellenos Bake (Video)”
I thought this was great. I served it for dinner with sour cream and guacamole. My husband didn’t like it because he said he doesn’t like eggs for dinner but that’s his loss. My 2 year old liked it too. I got diagnosed with gestational diabetes so I’m trying to find low carb recipes everyone can enjoy. I live in California and had no issues finding peppers. I knew exactly where to get them in the store! I’ve been a fan of yours for a long time. Thank you for all the recipes!
So glad you enjoyed it! Glad you are enjoying the recipes. Good luck with the gestational diabetes.
I made this today and absolutely loved it. Being a vegetarian -I am happy to try new recipes. This was super easy to prepare and looked like something you would take to a brunch! Had a wonderful flavor. Thank you
Hi Carol, so glad you enjoyed it! This has been a long-time favorite for me!
Made this for the first time last week and it was a huge succes at work and I have already shared the recipe. Followed the instructions to a T. I’ll be making it again for my family this weekend. Thanks for posting
So glad you enjoyed it!
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My husband loves this dish, and we like to add Tabasco chipotle on top, it is amazing. Asked my husband what he wanted on the menu this week and he wants this again, about the 5th time I’ll have made it! Thank for this delicious recipe that keeps us on our keto diet.
So glad you have enjoyed it!
Can I add sausage to this recipe? If so how would I go about it.
I think sausage would be delicious, in fact I think I will try that myself. I’d brown the sausage in a frying pan, then add the cooked sausage over the green chiles, before you put the cheese on! Love to hear how it works!
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Made this last night. What a winner. Will be making again for sure. And you are right… No leftovers. Everyone who was here asked for the recipe.
So glad it was a hit!