Low Carb Hatch Chile Rellenos Casserole

Low Carb Hatch Chile Rellenos Casserole


Ingredients:
12 ounces sharp cheddar cheese, grated
1 teaspoon kosher salt
4 large eggs, beaten
1 1/2 pounds chiles, Hatch, poblanos, pasilla, or Anaheim chiles, charred, skins and seeds removed.
6 ounces queso fresco or cotija cheese, you can also substitute ricotta cheese for a similar texture and flavor.
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Instructions:
  • First step is Roast chiles under the broiler or on a charcoal grill, turning often, until the skin is blackened. Place them in a paper bag and close tightly. When chiles are cool enough to handle, pull away and discard the seed and inside veins.
  • And then, Preheat oven to 425 degrees F.
  • And then, visit for full instruction : https://whatagirleats.com/low-carb-hatch-chile-rellenos/



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