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Preheat the oven to 350 F. Generously butter a small baking dish.
Whisk 2-3 eggs, 1-2 Tbs cream and pinch of salt together. Line the bottom of the baking dish with sliced poblano pepper, top with Queso Fresco and cheddar cheese. Pour the egg/cream mixture evenly over the entire dish. Top with the shredded cheddar cheese.
Bake for 30-45 minutes, or until a knife in inserted in the center comes out clean and the top is golden brown.
You can add shredded chicken to the recipe… or serve on the side.
One thought on “Keto – Chile Relleno Casserole”
I might not add the peppers, but this sounds great!