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Name: Low Carb Chile Relleno
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 26 oz. roasted and peeled green chiles; 4 cups grated cheese; 1/2 cup very thinly sliced green onions; 5 eggs; 1/2 cup milk or half and half; 1/2 tsp. ground cumin; 1/2 tsp. chile powder

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INGREDIENTS

26 oz. roasted and peeled green chiles
4 cups grated cheese
1/2 cup very thinly sliced green onions
5 eggs
1/2 cup milk or half and half
1/2 tsp. ground cumin
1/2 tsp. chile powder

INSTRUCTIONS

When chiles are drained, use your thumb to split open each chile, scrape out any lingering seeds, and spread chiles out on a paper towel to drain more, pressing down with another towel to get them as dry as you can. (I like to make 2 piles after I do this to get the layers even.) Make a flat layer of chiles covering the bottom of the dish. (I alternated every other chile facing the opposite way because they’re slightly v-shaped.)

Top the layer of chiles with half the grated cheese, then sprinkle on green onions (if using). Make another layer of flattened chiles, followed by the rest of the cheese.

Put eggs into a bowl and beat well, then add milk, ground cumin, and chile powder, and stir until well combined. Pour egg-milk mixture over chiles and cheese, taking care to get it evenly distributed. (The egg-milk mixture will not completely cover the casserole.)

Cover dish with foil for the first 15 minutes of baking time, then remove foil and bake until mixture is bubbling and cheese on top is lightly browned, about 40 minutes total baking time. (You can cook it without the foil, but watch it carefully or the top will get too brown. Cooking time without foil will be slightly less.)

Serve hot, with sour cream and salsa if desired. This will keep in the fridge for a few days, but you probably won’t have any leftovers.

NOTES

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Low Carb Chile Relleno

26 oz. roasted and peeled green chiles
4 cups grated cheese
1/2 cup very thinly sliced green onions
5 eggs
1/2 cup milk or half and half
1/2 tsp. ground cumin
1/2 tsp. chile powder

Put green chiles in a colander placed in the sink and let drain for about 15 minutes. While chiles drain, preheat oven to 375F/190C.  Spray glass or crockery casserole dish with non-stick spray or olive oil. (I used a 9? X 13? dish, but anything close to that size will work.)
When chiles are drained, use your thumb to split open each chile, scrape out any lingering seeds, and spread chiles out on a paper towel to drain more, pressing down with another towel to get them as dry as you can.  (I like to make 2 piles after I do this to get the layers even.) Make a flat layer of chiles covering the bottom of the dish. (I alternated every other chile facing the opposite way because they’re slightly v-shaped.)

Top the layer of chiles with half the grated cheese, then sprinkle on green onions (if using). Make another layer of flattened chiles, followed by the rest of the cheese.
Put eggs into a bowl and beat well, then add milk, ground cumin, and chile powder, and stir until well combined. Pour egg-milk mixture over chiles and cheese, taking care to get it evenly distributed. (The egg-milk mixture will not completely cover the casserole.)
Cover dish with foil for the first 15 minutes of baking time, then remove foil and bake until mixture is bubbling and cheese on top is lightly browned, about 40 minutes total baking time. (You can cook it without the foil, but watch it carefully or the top will get too brown. Cooking time without foil will be slightly less.)
Serve hot, with sour cream and salsa if desired. This will keep in the fridge for a few days, but you probably won’t have any leftovers.

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Nutrition

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Serving Size: 1 (1177g)
Recipe Makes: 1

Calories: 1982
Calories from Fat: 1121 (57%)

Amt Per Serving		% DV

	Total Fat 124.6g	166 %
	Saturated Fat 74g	370 %
	Monounsaturated Fat 35.7g
	Polyunsanturated Fat 5.4g
Cholesterol 410.6mg		126 %
Sodium 7004.1mg		242 %
Potassium 3165.1mg		83 %
Total Carbohydrate 94.1g		28 %
	Dietary Fiber 0g	0 %
	Sugars, other 94.1g
Protein 123.7g		177 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1982

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