Ingredients
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1 1/2
-
6
-
12
-
4
-
1
-
1/2
-
2
-
-
-
-
-
-
-
-
Directions
Low Carb Chile Rellenos Casserole, I didn’t follow this exactly because I added almond milk to it, but it was terrific Recipe courtesy of What a Girl Eats , I didn’t follow this exactly because I added almond milk to it, but it was terrific Recipe courtesy of What a Girl Eats
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Steps
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1
Done
|
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 Seed and Inside Veins. |
|
2
Done
|
Preheat to 425. |
|
3
Done
|
Brush Olive Oil on the Bottom of 10 1/2 X 7 1/2 Baking Dish. Line With Chiles. |
|
4
Done
|
Cover Chiles With About 2 Ounces of Crumbled Cotija and 4 Ounces of Shredded Cheddar. Repeat, Ending With Cheese on Top. |
|
5
Done
|
in a Bowl, Beat 4 Eggs, Salt, and Pepper. Pour Mixture Over Chiles and Cheese. |
|
6
Done
|
Cover With Foil. Bake at 425 For 40 Minutes or Until Cheese Is Hot and Bubbly. |
|
7
Done
|
Remove Form Oven and Let Rest 5 Tl 10 Miutes to Set. |
|
8
Done
|
Casserole Can Be Frozen. Cut Into Squares and Wrap Well. |
