With just 5 ingredients this Keto Chile Relleno Casserole is better than take-out! Poblano peppers are charred over open flames, juicy chicken, cream cheese, and gooey cheddar jack in every fork full.
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.
Video
Notes
Nutrition: this casserole has 8 servings. There are 2 NET carbs per serving. I just eye it up when serving but if you would like a more exact measurement simply weigh your casserole empty and then after baking. Divide the difference by 8 to find out how much one serving will weigh.Spiciness: this casserole was a bit spicy for us when using all 6 poblanos. We prefer it with just 2 or 3. When I use all 6 we pick them out so we get a nice flavor without so much heat. It is up to you how many you add. I suggest tasting one to see how hot they are because adding them because the heat level of poblanos can vary quite a bit.Substitutions: swap the chicken thighs for boneless skinless chicken breasts. Do not put the chicken breasts in the oven while the peppers steam. Wait and top the raw chicken with the chopped peppers. Then bake just until the chicken is 160 degrees. To Reheat: place the chile Relleno casserole on a microwave-safe plate. Heat for 1-2 minutes or until hot all the way through. Additionally, warm in the casserole dish in the oven at 350 degrees for 10-15 minutes or until hot. To Freeze: put the casserole in single-serving containers or one large container. Keep airtight, and it will last 3-4 months—Thaw before heating.