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Kalyn's Kitchen

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.

PIN Low-Carb Vegetarian 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!


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

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!

Chile Rellenos Bake (Low-Carb, Gluten-Free, Vegetarian) found on KalynsKitchen.com

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.

Low-Carb Vegetarian Chile Rellenos Bake process shots collage

How to Make Low-Carb Vegetarian Chile Rellenos Bake:

(Scroll down for complete printable recipe including nutritional information.)

  1. 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.)
  2. Drain the chiles well then split them open and remove any seeds. 
  3. Lay chiles on paper towels and blot dry. 
  4. I like to stack them up in two piles so I can make the layers even. 
  5. Make half of the chiles into a layer in a casserole dish that’s about 9″x13″ or close to that size.
  6. Top the green chiles with a generous amount of cheese and sprinkle on green onions if you’re using them.
  7. Then make a second layer of chiles and cheese. 
  8. Beat eggs, mix in the milk and spices, whisk together, and pour the egg mixture over the top.
  9. Bake about 40 minutes (covered with foil for the first 15 minutes), or until the mixture is set and the top is lightly browned.

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

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!

Low-Carb Vegetarian Chile Rellenos Bake

Low-Carb Vegetarian Chile Rellenos Bake

Yield 8 servings
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Low-Carb Vegetarian Chili Rellenos Bake is just as delicious as the Chile Rellenos you get in a restaurant; eat this as a casserole or cut into small pieces and serve with toothpicks as an appetizer!

Ingredients

  • 1 27 oz. can roasted and peeled green chiles (see notes)
  • 4 cups grated Four-Cheese Mexican blend cheese
  • 1/2 cup very thinly sliced green onions (optional)
  • 5 eggs
  • 1/2 cup half and half (see notes)
  • 1/2 tsp. ground cumin
  • 1/2 tsp. chile powder

Instructions

  1. Put green chiles in a colander placed in the sink and let drain for about 15 minutes.
  2. While chiles drain, preheat oven to 375F/190C.
  3. 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.)
  4. When chiles are drained, use your thumb to split open each chile, scrape out 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.)
  5. 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.)
  6. Top the layer of chiles with half the grated cheese, then sprinkle on green onions (if using).
  7. Make another layer of flattened chiles, followed by the rest of the cheese.
  8. Put eggs into a bowl and beat well, then add half and half, ground cumin, and chile powder, and stir until well combined.
  9. Pour egg mixture over chiles and cheese, taking care to get it evenly distributed. (The egg mixture will not completely cover the casserole.)
  10. Cover dish with foil for the first 15 minutes of baking time, then remove foil and continue to bake until mixture is bubbling and cheese on top is lightly browned, about 40 minutes total baking time.
  11. 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.
  12. Serve hot, with sour cream and salsa if desired.
  13. This will keep in the fridge for a few days, and reheats beautifully.

Notes

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:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 139Total Fat: 10gSaturated Fat: 5gUnsaturated Fat: 4gCholesterol: 139mgSodium: 159mgCarbohydrates: 4.8gFiber: 0gSugar: 1gProtein: 9g

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.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

Thumbnail photo for Low-Carb Vegetarian Chile Rellenos Bake

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.

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    82 Comments on “Low-Carb Vegetarian Chile Rellenos Bake (Video)”

  1. This dish is absolutely fantastic. I just started South Beach phase 1 and this is perfect for really any meal, but a brunch thing specifically. It is yummy and easy to make and goes great with guacamole!

  2. I LOVE this! Made it last night and the hubby loved it too. I think I will try some of the suggestions of salsa in the mix and the cottage cheese. Thanks for such a flavorful meal! I'm even using the leftovers for my breakfasts this week!

  3. Susan glad you liked it. I like the idea of using cottage cheese as a substitution, great idea!

  4. This is my new favourite dish!!! I couldn’t find any anaheim chiles, so I used roasted red peppers from a jar on the bottom layer and (sparingly) canned jalapenos on the top layer. I didn’t have whole eggs or milk, so I substituted liquid egg whites and cottage cheese and blended them up in the food processor with the cheese. It was delicious!

  5. Hi Kalyn! You have made my low-carb diet a breeze for the past 4 weeks with your recipes (down 10 lbs too!). I am putting this together for dinner tonight and it already smells great. I added a lb. of ground turkey because my hubby has to have meat.

    I cannot wait to have my favorite Mexican dish! Thank you for sharing so many wonderful recipes!!!

  6. The chiles in this really make the dish for me. But if your husband really doesn’t like them, certainly you could make a layered casserole with precooked veggies like zucchini, eggplant, or bell peppers. Even portobella mushrooms might be good.

  7. I got too nervous about the whole wheat tortilla idea so I just added the turkey bacon and it was a nice addition. Actually cut it into small pieces, cooked it in a frying pan and added it to the bake. I didn’t know if I put it into the bake raw if it would cook well enough that way. Anyway, I loved the way this came out, but my husband isn’t a big fan of chiles so I wonder if there is some other veg we could use for layering.

  8. Muhlyssa, I think turkey bacon would be great in this. If you try layering in some whole wheat tortillas, let us know how that turns out. Tastewise, I think it would be great, but I’m not sure if the ww tortillas will just crumble apart. Would be curious though.

  9. I’m going to make this today and add a little crumbled turkey bacon. I’ve got some whole wheat flour tortillas that I’m contemplating layering in as well, but I don’t know how that would go

  10. Laura, I love the idea of using chorizo in this. Do you know the trick of browning the sausage then rinsing with VERY hot water? That will remove a lot of the fat. I do that with ground beef sometimes. I’d love a piece right now with chorizo and salsa on top!

  11. Just wanted to say that I made this last Thursday evening with the poblanos I bought. It was great! Poblanos added just the right amount of bite. Of course, roasting the peppers was a bit of a pain. I tried over the stove flame, which was a failure…I could not get all of the pepper. So I gave up and put the rest in the broiler…much easier. (Found out the next day at the grocery store that they do carry canned green anaheims…I had been looking on the wrong side of the aisle! $8.00 a can, but I think that at $3.99/lb for the fresh poblanos, I may have spent more than eight dollars.)

    I also added chorizo to half of it. Drained it well, but I know it adds even more fat. Also, I had salsa as an option to spoon on top for those who wanted it, and it did add a whole new dimension to the dish. Delicious both ways.

  12. Hey, now you are reading my mind. I had that thought about adding a layer of salsa after I made it the second time and I’m planning to try it. I definitely think it will work and might even be an improvement.

  13. I am wondering, could you cook it with the salsa layered in?

  14. I think this would be great with poblanos. They’re the chile that’s usually used in Chile Rellenos, but in the cans you usually get anaheims.

  15. I noticed someone mentioned poblanos. Can it be made with them? I just bought them for this recipe, thinking I was buying the correct chiles until I got home and looked at the recipe again.

  16. i like the sound of this – an excellent way to use up the long green peppers in our garden which are supposed to be going red, but with the dimninished amount of sunlight, are staying green

  17. Brenda, I think a few jalapenos in here would be great. (I wouldn’t put too many for myself though; I’m a bit of a wimp!) Glad to hear the chef gave his approval, but sorry to hear about the $9.00 a can price for the chiles. I got mine at Kroger in Utah. I think I’ll stock up before they raise the price!

  18. Tried this tonight. It was very good. We had a little hard time finding the chiles but finally found them for $9 a can. Not like your $5. Well worth the extra money. One son asked me the next time I make it to chop some jalepenos in it. It was to mild for him. But otherwise I got a thumbs up on it and that is good since he is an Executive Chef.

  19. Mmmmmmm, gorgeous! It was handy finding the can of peppers, much more convenient and they look lovely and big. I will be putting this on to the must try list 🙂

  20. Ah just the thing! How did it get to be fall so soon?