Chile Relleno Caserole/low carb/Keto friendly. How to make

Grate 1/2 cup of Monterey Jack cheese and 1/2 cup of Mexican style blend cheese.

Cook 3/4 pound of ground beef in a pan until browned.

Roast 2 poblano peppers on a grill or stovetop until charred, about 5-10 minutes, turning occasionally.

Place roasted poblano peppers in a glass container and cover to sweat for 5-10 minutes.

Mix together 2 eggs, 1/2 cup heavy whipping cream, 1/2 teaspoon ground cumin, pinch of salt, and pinch of pepper until creamy.

Remove the skin from the roasted poblano peppers, rinse, and pat dry.

Cut the poblano peppers into bite-sized pieces.

Layer the poblano peppers in a baking dish, followed by the ground beef, and then the cheese.

Pour the egg and cream mixture evenly over the casserole.

Cut the casserole into four servings after baking.

Equipment Needed

Dietary

Allergens