This keto chile relleno casserole is a low-carb Mexican dinner the entire family will love. It only has a few simple ingredients. Anyone can make this filling dinner.
What Is Chile Relleno?
Chile Relleno originated in the Mexican city of Puebla. The original dish was a green chili pepper stuffed with meat and cheese and coated with a crispy coating.
It is usually a large poblano pepper that is stuffed, but other people stuff jalapenos too.
Low-Carb Chile Relleno Casserole With Ground Beef
I took the traditional idea of cheese, meat, and chilis and turned it into a kid-friendly casserole. My kiddos are more likely to eat this cheesy casserole than a large pepper.
To cut back on the carbs, I did not make a breading on top of the casserole. The parmesan cheese created a crispy topping that can’t be beat!
Honestly, this recipe tastes just like an authentic chile relleno – but it is so much faster and easier too.
Healthy Chile Relleno Recipe
This shortcut recipe has all the classic tastes and textures of authentic chile Relleno. If you want it to be even spicer, dice up some poblano or jalapeno peppers and add them to the casserole.
This recipe is packed with cheese and dairy, so it is really high in calcium and protein.
Storing leftovers is really simple. Just keep it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. The only problem with leftovers is that as soon as it chills, the cream cheese mixture will harden.
The good news is that soon as you heat it up again, it goes back to its delightfully creamy texture.
Filling Keto Casserole
Since this recipe uses so much dairy and cheese, it is really filling. It is a very rich recipe and you won’t want to eat a whole lot with it. If you want to serve something on the side, just add some sliced bell peppers or something equally as light.
You won’t have room for much else.
I like to serve this recipe for lunch because it keeps me full until dinner time.
Healthy Low-Carb Mexican Casserole
This recipe is perfect for Cinco de Mayo. It feeds a crowd for a low price. The most expensive ingredient in it is ground beef!
If you want, you can replace the ground beef with ground chicken, turkey, or even chorizo sausage. Change up the types of cheese you use too.
If you want to make it taste even more amazing, shred some jalapeno or habanero cheese from the cheese department.
Keto Chile Relleno Casserole
Here’s the list of ingredients to make this easy low carb casserole. Exact measurements can be found below within the printable recipe card.
Diced green chiles
Salt and black pepper
Fiesta blend cheese
1. Preheat the oven to 350 degrees. Prepare a 9×13 baking dish with nonstick cooking spray.
2. Pour the chiles into the baking dish and create an even layer.
3. In a large mixing bowl, mix together the cream cheese, eggs, heavy cream, and seasonings until the eggs and cream cheese are well blended. Stir in the ground beef and 2 cups of the fiesta blend cheese.
4. Dollop the ground beef mixture over the top of the chiles to create a layer.
5. Top the casserole with the remaining cheese.
6. Bake for 30 to 35 minutes or until the eggs are completely set in the middle.
7. Allow the casserole to rest for 5 minutes before slicing and serving.
8. Serve with sour cream if desired.
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Keto Chili Relleno Casserole
This keto chili relleno casserole is a low-carb Mexican dinner the entire family will love. It only has a few simple ingredients.
- 3 cans diced green chilis 7-ounce cans
- 8 ounces Cream Cheese softened to room temperature
- 4 Eggs
- 1 cup Heavy Cream
- 1 1/2 tsp Ground Cumin
- 2 pounds Ground Beef browned and drained
- 3 cups Fiesta Blend Cheese divided
Preheat the oven to 350 degrees. Prepare a 9x13 baking dish with nonstick cooking spray.
Pour the chiles into the baking dish and create an even layer.
In a large mixing bowl, mix together the cream cheese, eggs, heavy cream, and seasonings until the eggs and cream cheese are well blended. Stir in the ground beef and 2 cups of the fiesta blend cheese.
Dollop the ground beef mixture over the top of the chiles to create a layer.
Top the casserole with the remaining cheese.
Bake for 30 to 35 minutes or until the eggs are completely set in the middle.
Allow the casserole to rest for 5 minutes before slicing and serving.
Serve with sour cream if desired.
Calories: 310 per serving
Net Carbs: 4 g per serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Cinco De Mayo Dinner Ideas
If you enjoyed this keto chili relleno casserole, here are some more easy Mexican recipes you can make for Cinco De Mayo.