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Chile Relleno Casserole recipe that's keto friendly
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Chile Relleno Casserole

Keto Tex-Mex..yes please!
Course: Dinner
Cuisine: American
Keyword: Chile Relleno Casserole, chile relleno recipe, keto chile relleno
Servings: 10 servings
Calories: 261kcal


  • 4 oz Cream Cheese room temp
  • 8 oz Monterey Jack Cheese shredded
  • 3 tsp Hot Sauce
  • 1 tsp Dry Mustard
  • ½ cup Heavy Cream
  • 8 eggs beaten
  • 1 cup Cheddar Cheese
  • 2 tsp Cilantro
  • 2 cans poblano peppers chopped


  • In a large non-stick skillet (or seasoned and greased cast iron skillet), melt together cream cheese and Monterey jack cheese. Mix until smooth and cream cheese has melted completely.
  • Add in hot sauce, dry mustard, chopped chiles, and heavy cream mix thoroughly.
  • Add in eggs and distribute evenly in the skillet.
  • Allow the eggs to set and cook through. You can do this by keeping on the stove top and keeping over medium-low heat or place in the oven at 350° for 15-20 minutes.
  • Once the egg mixture has set in the middle (about 10 minutetop with cheddar cheese and cilantro. You can place back in the oven or keep on the stove top.
  • Serve topped with avocado and sour cream.


Serving: 1serving | Calories: 261kcal | Carbohydrates: 1g | Protein: 14g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 192mg | Sodium: 314mg | Potassium: 103mg | Sugar: 1g | Vitamin A: 805IU | Vitamin C: 1mg | Calcium: 289mg | Iron: 1mg