Low-Carb Vegetarian Chile Rellenos Bake (Video)
Low-Carb Vegetarian Chili Rellenos Bake is as delicious as the Chile Rellenos you get in a restaurant and you can eat this as a casserole or cut into small pieces and serve as an appetizer! If you like roasted green chiles and cheese, you’ll make this over and over.
Watch the video to see if you’d like to make this Low-Carb Vegetarian Chile Rellenos Bake!
This recipe for Low-Carb Vegetarian Chile 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. 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 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 Low-Carb Chile Rellenos Bake many times for a 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 for a few days during the week; enjoy! 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 Low-Carb Vegetarian 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 Low-Carb Breakfast Casserole with Eggs, Cheese, and Green Chiles ~ Kalyn’s Kitchen
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
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.
Serving Size: 1
Amount Per Serving: Calories: 139Total Fat: 10gSaturated Fat: 5gUnsaturated Fat: 4gCholesterol: 139mgSodium: 159mgCarbohydrates: 4.8gFiber: 0gSugar: 1gProtein: 9g
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.
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.