Chile Relleno Casserole – or Chiles Rellenos for Lazy People

I looooove a good chile relleno, but making it at home is a little more work than I’m usually interested in doing. Roasting the chiles; peeling them; removing the seeds without damaging the chile; stuffing them without damaging the chile; battering them without making a huge mess – it’s a hassle. A couple weeks ago, it was pointed out to me that traditional chiles rellenos are completely keto-friendly. And then I happened upon the idea of making it into a casserole/lasagna. Perfect. This recipe removes some of the more tedious aspects of chile-relleno-making and it is really damn delicious.


  • 8-10 large chiles, poblano or anaheim. I used anaheim.
  • 6 oz pepper jack, shredded. Trader Joe’s jalapeno monterey jack worked great.
  • 4 oz cheddar, shredded
  • 6 oz cream cheese
  • chicken/chik’n, if desired. I used two Quorn chik’n cutlets.
  • 3 eggs, beaten
  • 1/2 cup cream or half-and-half
  • 1/2 cup chopped onion and/or corn and/or tomatoes


  1. Roast and peel the chiles. If you have not done this before, here’s how. Heat oven to 350.
  2. Remove the stems and slice chiles lengthwise. Scoop out seeds.
  3. Lay half the chiles out flat in the bottom of a greased 9×13 glass baking dish. You want to more or less cover the whole surface. If this requires slightly more than half the chiles, that’s fine.
  4. Mix together the cheeses. Spread the mixture evenly over the chiles.
  5. Add protein and vegetables of choice. I didn’t think to add onion until it was too late, but I’m sure it could have only improved matters. Corn or tomatoes would also be good.
  6. Lay out the rest of the chiles on top in a single layer.
  7. Whisk the eggs and cream together until foamy. Pour over the casserole.
  8. Bake for about 30 minutes, or until egg mixture is set.

IMG_2138 IMG_2140 IMG_2142 IMG_2143


I would also like to add some unrelated photos to show off the tarts I made for a friend’s bachelorette party tonight. The crust is made of almond flour with lemon zest and honey. The filling is a combo of whipped cream, coconut cream, mascarpone, lemon juice, powdered sugar, and vanilla. I topped them with toasted coconut and berries.

After taking this photo, I noticed that I’d missed a blackberry.



2 thoughts on “Chile Relleno Casserole – or Chiles Rellenos for Lazy People

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