You are in for a real treat with this incredible Keto Chile Relleno Casserole! With just 5 ingredients, you can quickly and easily prepare this dish that’s better than take-out! Poblano peppers are charred over open flames, juicy chicken, cream cheese, and gooey cheddar jack in every fork full. This easy chicken chile Relleno recipe is also low carb, gluten-free, grain-free, and Trim Healthy Mama friendly.
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If you find yourself in a rut and have no idea what to make for dinner or your next dinner party, I have exactly what you need. It’s absolutely a fantastic way to feed a hungry crew or surprise dinner guests with.
Using chicken thighs makes the casserole even more filling for anyone who is feeling very hungry. Each satisfying bite will keep you filled up and your taste buds happy to go back for more. I'm sure it will become one of your favorite keto recipes. Don’t believe me? Give it a try and see for yourself.
This is my take on a stuffed chile I had in a local restaurant. It is not traditional but it is delicious. Chile Relleno originally was stuffed with ground meat and then coated with egg whites or egg yolks and fried.
What is Chile Relleno?
Although I have many low carb versions of global cuisine I never claim they are authentic. I just try to take similar flavors and make a dish that is both delicious and suitable for a keto diet. Instead of making individual stuffed peppers the traditional way I made the same flavors into a less time-consuming casserole. But, for anyone curious this is the definition of a chile Relleno according to Wikipedia:
In Mexico, it consists of a stuffed, roasted, fresh poblano pepper (a large and mild chili pepper named after the city of Puebla), sometimes replaced with a Hatch chile, Anaheim, pasilla or even jalapeño chili pepper. In 1858 it was described as a "green chile pepper stuffed with minced meat and coated with eggs".
In current cuisine, it is typically stuffed with melted cheese, such as queso Chihuahua or queso Oaxaca or with picadillo meat made of diced pork, raisins and nuts, seasoned with canella; covered in an egg white batter, simply corn masa flour and fried, or without any batter at all.[1]
How To Make Keto Chile Relleno Casserole
One thing I love about this home-style casserole is that it can be served to the family on a regular weeknight, or it can be sophisticated enough to serve guests at a dinner party. Let’s take a look at the steps:
Step 1: You will need to begin by giving the poblano peppers a nice char. You can do this with a grill or even your gas stovetop. That’s how I always roast peppers. You can also do it with your oven broiler. Just watch them carefully. Flip halfway through so the uncooked skin side ends up against the flame as well. You want each side of each pepper to turn black.
After the skin has turned black, place the peppers inside of a paper bag. Then fold it closed and allow it time to rest for 15 minutes. The purpose of this is to steam off the skin. Once the 15 minutes are up, rub the skin to peel it off and remove the stems. Slit the peppers down the length and open up to remove the seeds.
Expert Tip: This part can be messy. To save on clean up rip open the paper bag you steamed the peppers in and remove the skins on top of it. Then just discard the bags and skin together.
Gently cut or rip open the peppers and rinse under warm water to remove any seeds. Cut the peppers into bite-sized pieces.
Step 2: Put the chicken inside of a casserole dish. Bake the chicken for 20 minutes while the peppers are steaming. Add the peppers to the chicken in the casserole dish and bake for another 20 minutes.
Place the chicken and peppers in a large bowl. Then break the chicken apart with a fork into large pieces.
Step 3: Mix in the 1 cup of the shredded cheese, cream cheese, salt, and heavy cream to the chicken and peppers. Mix well until smooth and place the ingredients in the casserole dish.
Add the rest of the cheddar cheese and Monterey Jack cheese on top and bake for the keto chile Relleno casserole for 15 minutes.
OPTIONAL: After baking, broil the casserole for 1-2 minutes until the cheese has browned and begins to bubble.
Are Poblano Peppers Spicy?
Poblano peppers do have a slight amount of heat to them. They store a lot of the heat in the seeds, so when you wash away the seeds, you will be losing some of the spice. Jalapenos are actually spicier than poblanos. I don’t know about you, but I have had some very bland jalapenos over the years.
So, if you like a LOT of heat in your low carb chile Relleno, use all 6 poblanos. You can really add as many or as few as you wish, depending on your preferences. We love Mexican food in my house but generally prefer it to be mild.
What Should I Serve With Keto Chile Relleno?
I typically serve this dish with just a green salad with avocado and ranch dressing. It is so rich and creamy chiles Rellenos pairs better with a lighter side dish. A few other good options would be cauliflower rice, oven-roasted green beans, or cauliflower mash.
Can I Use Chicken Breasts Instead of Thighs?
For sure! Simply swap the chicken thighs for boneless skinless chicken breasts in this chile Rellenos bake. You may need to adjust the baking time, so keep an eye on the temperature of the chicken. It needs to be 160 degrees F. for it to be completely done and safe to eat.
You could also sub in cooked ground beef or ground turkey if you prefer that to chicken.
What Can I Use Instead of Poblano Pepper?
If you head to the market and discover you can’t get a poblano pepper, don’t worry, you can still make this keto chile Relleno casserole. Simply swap the poblano for an anaheim pepper. They are very similar and a fair amount spicier. You should follow the same steps as directed with the poblano and shouldn’t have any problems.
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Ingredients
- 2-6 poblano peppers
- 3-4 lbs boneless skinless chicken thighs
- 8 oz cream cheese
- 2 cups shredded cheddar jack
- ¼ cup heavy cream
- 1 teaspoon salt
Instructions
- Char the peppers over an open flame. I do this on top of my gas stove.
- Once all the skin is blackened put the peppers in a paper bag and fold it closed. Let rest for 15 minutes. This will steam off the skin.
- After 15 minutes rub the skin off and pull off the stems. Cut or rip open the peppers. Rinse with warm running water to remove the seeds. Cut into bite-sized pieces.
- Meanwhile, preheat the oven to 375. Put the chicken in a large casserole dish. Bake for 20 minutes while the peppers steam. Once the peppers have been steamed and chopped put them on top of the chicken and bake for another 20 minutes.
- Transfer the chicken and peppers to a large bowl and discard any cooking liquid. Break the chicken into large pieces with a fork. You do not have to finely shred it.
- Add the cream cheese, 1 cup of shredded cheese, the heavy cream, and the salt. Mix until smooth and return to the casserole dish.
- Top the casserole with the remaining cheese and bake for 15 minutes or until hot and bubbly.
- OPTIONAL: broil for 1-2 minutes to brown the cheese.
Notes
Nutrition
Nancy says
This recipe looks so good and easy! Can't wait to try this Friday night. Can I assemble in advance and cook just before serving?
Lala says
Is the dish to be covered at any point in the process while in the oven?
Taryn says
I don't. If the top browns too much you can cover it.
Kevin says
Have you ever added egg to this?
Taryn says
I have not. If you try please let me know how it turns out!
Sandy Scanlon says
I do not have a gas stove, any other suggestions on how to skin the peppers? This sounds amazing and I really want to try it!
Taryn says
You can use the broiler in your oven: https://www.thespruceeats.com/roast-peppers-chiles-under-a-broiler-2216974
Jay says
I peel mine off after I have quartered it and removed the seeds. You can use the extra wide sideway peelers, it works great. Lay the piece flat on the counter and peel one side then the other end while holding it down, then touch up the curved areas.
J says
Sorry if this may be a dumb question but I can’t have cream cheese… what could I substitute? Thanks!
Taryn says
Anything creamy that you like and think would go well with chicken and peppers. If you can do other cheeses you could sub in mascarpone or ricotta.
lisa reddoch says
This was SOOOOO good. I picked up marinated rib meat from my local Carniceria along with precooked whole peppers. I didn't need all of the cream cheese as it was way cheesy enough. My husband is a picky eater and he REALLY enjoyed this. We even made the chipotle ranch salad to go with it. THANK OU!!!
Kitty says
I eliminated my frequent visits to my favorite Mexican restaurant when I started Keto. This recipe looks great and I can't wait to try it! Thanks!
Ing says
Very yummy! Not too spicy, plenty of cheese, very easy recipe except for the skinning of the peppers. I wish there was an easier way to do this. Still, worth the effort.
Carolyn j. says
I use caned Ortega fire roasted chili’s
Sarah C says
I had a hard time finding poblano peppers in Idaho until I realized they are mislabeled (in EVERY store up there) as "Pasilla" peppers. Once I figured that out... smh 😉 The recipe is easy and very tasty! My kids even ate it - and we know it's a HUGE WIN when your teenagers actually eat your "keto diet food!!"
Gabi says
Could I use canned hatch peppers?
Taryn says
I've never used those myself but I think they should work.
Bren says
I'm confused. Chili relleno is an egg and chili dish. I saw your statement that you don't claim your recipes are authentic, but would you leave apples out of an apple pie? You should have entitled this recipe Mexican Chicken Casserole or something more accurate.
Taryn says
Yup, I have a "keto apple crisp" that uses jicama instead of apples. There are plenty of authentic Mexican cooking blogs. I change up traditional recipes to make them low carb. You could totally use this filling and stuff your poblanos and batter them and fry them. I simplified the dish into a casserole. I didn't think the egg was needed 🤷
April says
Chili relleno is a chili and cheese dish as well and this has Chile's and cheese. it's not called egg relleno. I'm not sure what's confusing about this. Chile relleno flavors.... everything doesn't need to be so literal. Your comment was super unnecessary
Wanda says
I'm really shocked when adults feel a need to be critical of others. If you like the recipe, no matter what the title is, follow it. If you don't like it, alter it to suit you or move on to the next one. GEEEEEEZ
Kelly Miller-Taylor says
this was so delicious. I followed the recipe but added parmesan to the last layer. Roasted the peppers on gas burner which was really easy. Definitely will be making this again soon.
Terry says
what would be the difference if I used green chilies instead?
Taryn says
I think they are a little spicier than poblanos? I'm not a pepper expert. But I don't why they wouldn't work!
Denay DeGuzman says
At family brunches we all look forward to the traditional chile relleno casserole! I'm loving hard on this keto version. I'm sharing this now with my sister-in-law who is collecting keto recipes.
Pat Pankey says
If your sister in law is collecting recipes and has a computer tell her to get the program called "PAPRIKA". It's free and very intuitive for recipe collectors. I love it, easy to use.
Noelle says
I love a good casserole recipe! This was perfect, can't wait to make it again