Low Carb Hatch Chile Rellenos Casserole Recipe
This Low Carb Hatch Chile Rellenos Casserole is a flavorful, hearty dish featuring charred Hatch or similar chiles layered with queso fresco and sharp cheddar cheese, bound together with eggs, and baked to a savory, custardy perfection. It's perfect as a gluten-free, low-carb meal that can be served hot or at room temperature, and is easy to prepare ahead and reheat.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Chiles
- 1 1/2 pounds chiles (Hatch, poblanos, pasilla, or Anaheim), charred, skins and seeds removed
Cheeses
- 6 ounces queso fresco or cotija cheese (or ricotta as substitute)
- 12 ounces sharp cheddar cheese, grated
Other Ingredients
- 4 large eggs, beaten
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Char the chiles: Roast the chiles under a broiler or on a charcoal grill, turning often until their skins blacken. Place them immediately into a paper bag, seal tightly, and let them steam. Once cool enough to handle, peel away and discard the skins, seeds, and inner veins.
- Preheat the oven: Set your oven to 375 degrees Fahrenheit (190 degrees Celsius) to prepare for baking the casserole.
- Prepare the baking dish: Brush the bottom of a 10.5 x 7.5 inch baking dish with olive oil to prevent sticking and to add flavor. Arrange a layer of the peeled chiles evenly on the bottom.
- Layer the cheeses and chiles: Sprinkle about 2 ounces of crumbled cotija (or queso fresco) and 4 ounces of shredded cheddar cheese over the chiles. Repeat layering twice more, making three layers in total, finishing with cheese on top.
- Mix eggs and season: Beat the eggs with kosher salt and black pepper until well combined. Pour this mixture evenly over the layered chiles and cheeses in the baking dish.
- Bake the casserole: Cover the dish with foil and bake in the preheated oven for 35 to 40 minutes. The casserole is done when it is set and no longer jiggly in the center.
- Serve: Let the casserole cool slightly, then serve hot or at room temperature according to your preference.
- Freeze for later: If desired, cut the cooled casserole into squares, wrap them well, and freeze for later use.
- Reheat instructions: To reheat, defrost the squares overnight in the refrigerator and microwave each piece for 45 to 60 seconds until warmed through.
Notes
- The chiles can be Hatch, poblanos, pasilla, or Anaheim – choose based on availability and spice preference.
- Queso fresco and cotija are traditional Mexican cheeses but ricotta can be used as a milder substitute.
- For best flavor, char the chiles using a grill or broiler for smoky depth.
- This casserole is gluten free and low carb, making it suitable for those monitoring carbohydrate intake.
- Leftover casserole can be refrigerated for 3-4 days in an airtight container if not frozen.
- Make sure not to overcook; the center should be fully set without jiggle for best texture.
