(Keto, Low-Carb, Gluten-Free & Grain-Free)
With Just 10 Ingredients!
Jump to RecipeI love Latin foods of all kinds. However, I remember being afraid to try Chile Rellenos for the first time. I was afraid it would be too spicy for my pallet. To my surprise, it wasn’t too spicy and I fell in love! I was so sad when I had to add this delicious dish to my “do not eat” list when I started eating gluten-free 8 years ago.
I had considered making it myself using gluten-free ingredients, such as almond flour. However, with four little kids running around, I just don’t have the time to do all of the work involved in making this dish the way it was traditionally prepared. (Not to mention that it would be difficult to serve up to my children!) When I came across a recipe that made this loved dish into a casserole, you better believe I bit!
This is a low maintenance casserole that has all the flavors of the traditional Mexican dish, but without all the work. And to make matters even better, it’s gluten-free and Keto-friendly!
What Goes Into A Chile Relleno Casserole?
To make this casserole, you will need the following 10 ingredients:
- Ground Beef
- Mexican Seasoning
- Roasted Poblano Peppers (or other Chile Peppers)
- Mushrooms
- Onion
- Avocado Cooking Spray
- Eggs
- Heavy Whipping Cream
- Almond Flour
- Shredded Mexican Cheese
Optional toppings include:
- Sour Cream
- Avocado or Guacamole
Grass-Fed vs. Grain-Fed Beef
I generally purchase organic, grass-fed beef directly from a local rancher in bulk. However, if I do by chance buy beef in the store, I look for brands that not only say they are organic and grass-fed, but also hormone-free and antibiotic-free.
Whether an animal is grass-fed or grain-fed (i.e. fed corn or soy), determines the nutrient composition of its meat. Grass-fed beef:
- contains up to five times more Omega 3 fatty acids than grain-fed beef,
- contains much less monounsaturated fat than grain-fed beef,
- is considered richer in other antioxidants than grain-fed beef,
- contains twice as much conjugated linoleic acid (CLA) than grain-fed beef and
- contains a higher content of vitamins A and E than grain-fed beef.
So, the quality of your meat really does matter when we are talking about beef! This is yet another reason to make your own food at home. You can make sure the quality is up to your standards.
Seasoning
I use my own Mexican Seasoning mix. However, you can find Mexican or Taco Seasoning in the spice aisle of just about any grocery store. Most mixes contain chili powder, cumin, garlic powder, cayenne pepper and salt, as does mine. If you don’t have Mexican seasoning on hand, you can combine the herbs you already have in your pantry to make your own.
Peppers
You will use roasted Poblano or chili peppers in this recipe. If you’ve never roasted your own peppers before, it’s really easy. You simply lay pepper halves on a baking sheet, after deseeding and deveining them. Then broil them for 10 minutes, or until the skins start to peel off. Once they are cooled, you can dice them up and add them to your dish. Piece of cake!
Mushrooms
I like to add mushrooms and onions to a lot of my dishes for their health benefits. Both have been shown to prevent cancer, lower cholesterol, improve bone health, and help to remove free radicals in the body, which reduces inflammation and boosts our immune system.
In addition, mushrooms are a natural source of vitamin D that have been found to relieve hypertension, improve gastrointestinal health, reverse diabetes, increase oxygen levels and can aid in weight loss.
Onions
Onions are not only known to add a wonderful flavor and aroma to your meals. They are also very nutrient dense, being high in vitamin C, vitamin B and potassium. They help improve digestion, decrease triglycerides, control blood sugar, fight bacteria, such as E. coli and may even reduce depression.
Although you can most certainly leave these ingredients out of the dish, why would you want to! They both add flavor and have so many wonderful health benefits.
Cheeses
I use shredded Mexican cheese when I make this casserole. However, you could try other cheese blends, or just a shredded cheddar cheese. I would highly recommend using an organic cheese, though. As non-organic cheeses are often filled, not only with pesticides, but also with extra hormones and antibiotics.
Tips for Making This Chile Relleno Casserole
I usually make this recipe a few times in the late summer and early fall when peppers are plentiful. Sometimes, when there is an abundance of peppers, I will even roast my peppers and just freeze them for later use in 8 ounce or 1 pound portions. I can then save myself a step later in the winter when I make this recipe.
I have also been known to double this recipe and make two baking dishes at one time. This recipe freezes really well. After adding the shredded cheese, and before baking, you can just put a lid on one baking dish and pop it in the freezer for a real fast food dinner on some future busy day. Just don’t forget to put a label on the dish with a recipe name and date! When ready, just thaw this dish the night before in the refrigerator and bake it at 350 ֯F for 45 minutes.
I love that this chile relleno casserole recipe is fairly easy to make and satisfies my taste for the traditional dish. I’m sure your whole family will love it as much as mine does!
Chile Relleno Casserole (Keto, Low-Carb, Gluten-Free & Grain-Free)
Equipment
- Large Skillet
- Mixing Spoon
- Cutting Board
- Sharp Knife
- Baking Sheet
- Bowl
- Measuring Spoons
- 9 x 11 Baking Dish
Ingredients
- 1 Pound Ground Beef
- 2 Tbsp Mexican Seasoning
- 8 Ounces Roasted Poblano (or Chili) Peppers, chopped
- 2 Ounces Mushrooms, chopped (Optional)
- ½ Onion, Chopped
- Avocado Cooking Spray
- 2 Eggs
- ¾ Cup Heavy Whipping Cream
- 2 Tbsp Almond Flour
- 1 ½ Cup Shredded Mexican Cheese
- 8 Ounces Sour Cream (Optional Topping)
- 1 Avocado, chopped (Optional Topping)
Instructions
- To roast the peppers, set your oven to broil.
- Meanwhile, slice off the tops of the peppers, then slice the peppers in half lengthwise. Remove the seeds and veins. (Save some seeds and add them back in Step 5 for a spicier dish.)
- Place the peppers on a foil-lined baking sheet face down. Broil for 10 minutes, or until the skins are starting to peel off. Set aside to cool.
- Add the beef and Mexican seasoning to a large skillet. Cook until beef is browned, or about 10 minutes.
- Add chopped roasted peppers (and seeds), onions and mushrooms to the skillet with the beef. Cook for about 10-15 minutes, or until the onion becomes translucent.
- Spray a baking dish with avocado oil Transfer the beef and pepper mixture to the dish.
- Preheat the oven to 350°F.
- In a medium mixing bowl or large measuring cup, combine the eggs, heavy whipping cream and almond flour. Use a whisk, hand mixer, or an immersion blender to combine.
- Pour the egg mixture over the beef and pepper mixture. Top with shredded cheese.
- Bake for 25 minutes, or until the cheese is bubbling and eggs are set.
- Serve each square topped with a dollop of sour cream and chopped avocado.
Notes
- Calories 589.6
- Total Fat 51.7 g
- Saturated Fat 24.7 g
- Polyunsaturated Fat 1.7 g
- Monounsaturated Fat 12.2 g
- Cholesterol 212.9 mg
- Sodium 275.6 mg
- Potassium 461.9 mg
- Total Carbohydrate 9.8 g
- Dietary Fiber 3.0 g
- Sugars 3.1 g
- Protein 24.6 g
Have you tried re-creating a favorite dish like this one. Please share below!
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