Sunday, December 07, 2014

Chile Rellenos Bake (Low-Carb, Gluten-Free, Vegetarian)

Chili Rellenos Bake is a healthier and easier-to-make version of Chili Rellenos.  And just as delicious!

Chile Rellenos Bake (Low-Carb, Gluten-Free, Vegetarian) found on KalynsKitchen.com

This recipe for Chili Rellenos Bake is a healthier and easier-to-make version of Chile Rellenos, a well-known Mexican dish of stuffed, battered and deep-fried green chiles filled with cheese. The recipe came from my former neighbor Brooke, who shared it with me after I tasted her version at a neighborhood block party.  I changed the recipe slightly to make it a bit more South Beach Diet friendly, but essentially this idea of layered green chiles and cheese held together with a little egg came from Brooke's recipe.  (Thanks Brooke!)

This vegetarian cheesy treat is my post this week for Meatless Monday, and if you're looking for something easy but knock-your-socks-off delicious for holiday visitors, this is sure to be a hit.  I've enjoyed this many times for a breakfast dish, but you can also cut it into small squares and serve with toothpicks for a holiday appetizer.

You can find lots more meatless recipe ideas using the label Meatless Monday, or find them by checking Vegetarian Recipes in the recipe index.  I also have a very active Meatless Monday Pinterest board with ideas from blogging friends, and feature a weekly recipe for Meatless Monday at BlogHer.com.

(Chili Rellenos Bake was updated with better photos and more complete instructions, December 2014.)   

Chile Rellenos Bake (Low-Carb, Gluten-Free, Vegetarian) found on KalynsKitchen.com
You'll need a big can of whole green Anaheim chiles like this one to make this recipe, and I'm sorry if this ingredient is hard to find in some places. In Utah I can find them at most every grocery store, and also in Mexican markets. You can buy whole green chiles at Amazon.com, although I'm sure they're more expensive that way.  Of course you can roast your own green chiles for the dish as well, and you could probably make a slightly different version of this using other types of roasted peppers.


Chile Rellenos Bake (Low-Carb, Gluten-Free, Vegetarian) found on KalynsKitchen.com
Drain the chiles well then split them open and remove any seeds.  Lay chiles on paper towels and blot dry.  I like to stack them up in two piles so I can make the layers even.  Make half of the chiles into a layer in a casserole dish that's about 9"x13" or close to that size.


Chile Rellenos Bake (Low-Carb, Gluten-Free, Vegetarian) found on KalynsKitchen.com
Top the green chiles with a generous amount of cheese and sprinkle on green onions if you're using them, then make a second layer of chiles and cheese.  Then beat eggs, mix in the milk and spices, whisk together, and pour the egg mixture over the top.


Chile Rellenos Bake (Low-Carb, Gluten-Free, Vegetarian) found on KalynsKitchen.com
Bake about 40 minutes (covered with foil for the first 15 minutes), or until the mixture is set and the top is lightly browned.


Chile Rellenos Bake (Low-Carb, Gluten-Free, Vegetarian) found on KalynsKitchen.comAnd just for the fun here's the almost-famous original photo of this recipe.   (It was fun while it lasted when the Oprah show called and asked permission to use this photo, but in the end the show was edited and my photo didn't make the cut.  But I did get a photography credit, which displayed on the screen for about 2 seconds!  My little two seconds of fame.)


Chile Rellenos Bake (Low-Carb, Gluten-Free, Vegetarian) found on KalynsKitchen.com
Chile Rellenos Bake
(Makes 6-8 servings or about 16 appetizer servings; recipe from Brooke with slight adaptations by Kalyn)

Ingredients:
1 26 oz. can roasted and peeled green chiles (or use about 24 roasted and peeled green chiles.)
4 cups grated cheese (I used 4-Cheese Mexican blend from Costco, which is a low-fat blend of Monterey Jack, medium cheddar, Queso Quesadilla, and Asadero cheese)
1/2 cup very thinly sliced green onions (optional)
5 eggs
1/2 cup fat-free or low-fat milk
1/2 tsp. ground cumin
1/2 tsp. chile powder

Instructions:
Put green chiles in a colander placed in the sink and let drain for about 15 minutes. While chiles drain, preheat oven to 375F.Spray glass or crockery casserole dish with non-stick spray or olive oil. (I used a 9" X 13" dish, but anything close to that size will work.)

When chiles are drained, use your thumb to split open each chile, scrape out any lingering seeds, and spread chiles out on a paper towel to drain more, pressing down with another towel to get them as dry as you can.  (I like to make 2 piles after I do this to get the layers even.) Make a flat layer of chiles covering the bottom of the dish. (I alternated every other chile facing the opposite way because they're slightly v-shaped.)

Top the layer of chiles with half the grated cheese, then sprinkle on green onions (if using). Make another layer of flattened chiles, followed by the rest of the cheese.

Put eggs into a bowl and beat well, then add milk, ground cumin, and chile powder, and stir until well combined. Pour egg-milk mixture over chiles and cheese, taking care to get it evenly distributed. (The egg-milk mixture will not completely cover the casserole.)

Cover dish with foil for the first 15 minutes of baking time, then remove foil and bake until mixture is bubbling and cheese on top is lightly browned, about 40 minutes total baking time. (You can cook it without the foil, but watch it carefully or the top will get too brown. Cooking time without foil will be slightly less.)

Serve hot, with sour cream and salsa if desired. This will keep in the fridge for a few days, but you probably won't have any leftovers.

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South Beach Suggestions:
Made with with fat-free milk and low-fat cheese, this is good for any phase of the South Beach Diet or any type of low-glycemic eating plan, but it's should be a "once in a while treat" for South Beach due to the fat content.

Nutritional Information? I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Vegetarian Dishes with Delicious Roasted Green Chiles:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Vegetarian Green Chile and Pinto Bean Layered Mexican Casserole ~ Kalyn's Kitchen
Creamy Green Chile Soup ~ Lauren's Latest
Green Chile and Cheese Egg Muffins ~ Kalyn's Kitchen
Vegetarian Chili with Fresh Roasted Chiles ~ White on Rice Couple
Baked Salsa Rice with Green Chiles, Lime, and Cilantro ~ Kalyn's Kitchen
Want even more recipes?  I find these recipes from other blogs using Food Blog Search.

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61 comments:

  1. Perfect timing! My wife and I were talking about making Chile Rellenos tomorrow night. We'll definitely try this out. Looks great!

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  2. This looks like a perfect dish for us! My husband adores chile rellenos, but I hate to make them because they are so labor intensive. He is going to love this!

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  3. Josh is going to love this one!

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  4. Oh man, it's been ages since I've had a chile relleno's casserole and this sounds so easy and simple (and delicious!). YUM!

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  5. This will make my husband very, very happy. Thanks!

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  6. I would be sure to enjoy this. I can never get enough chiles. A perfect dish for gloomy and cold weather.

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  7. Looks amazing, Kalyn -- I'm definitely putting this on the must-try list.

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  8. Wow, this is such lovely recipe. I am already thinking about which chillies i can get to prepare it. i will be in London on Saturday so I might end up stopping at this lovely market called Borough where i am bound to find something nice chillie wise.You have some talented neighbours!It must be great to share recipes.

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  9. A wonderful take on chile rellenos, I love roasted peppers and just enough heat.

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  10. So happy that people like the sound of this because I had it for lunch just today, and it's great! And so much more healthful and easier to make than regular chile rellenos.

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  11. Hooray for Brooke -- this looks like a great dish that will go into my own potluck repertoire.

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  12. Oh Kalyn!! I *love* this. Chiles rellenos are some of my favourite things on a Mexican menu and turning them into a bake is just inspired. None of the fuss, all of the taste :)

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  13. I have never had anything like this. Looks wonderful.

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  14. Chiles make everything better! Rellenos was always my favorite New Mexican dish. This version a la Brooke looks delicious. Perfect for brunch. Or anytime you need a tasty make-ahead dish.

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  15. Kalyn, I love this recipe! It is similar to one I got from a friend when we lived in Texas, but she chopped the chiles. I think I'll like it even more with big pieces -- can't wait to try it!

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  16. This looks delicious! I'm definitely going to try this!

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  17. This was yummy! I was afraid of the heat and so did one layer of sweet peppers and one layer of hot. I also added a layers of crushed corn chips. It was great: hot, but not insanely so!

    Mary

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  18. Mary, glad you liked it! The chiles I used were really not hot at all, but the combo of sweet and hot peppers sounds good. The original recipe had a "crust" made of polenta, which might also be good for non-South Beach folks.

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  19. That looks really tasty! I am going to have to search for a can of green chilies.

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  20. Wow. I'm going to have to try that! ;) I love pablanos.

    www.sprittibee.com

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  21. Ah just the thing! How did it get to be fall so soon?

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  22. Mmmmmmm, gorgeous! It was handy finding the can of peppers, much more convenient and they look lovely and big. I will be putting this on to the must try list :)

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  23. Tried this tonight. It was very good. We had a little hard time finding the chiles but finally found them for $9 a can. Not like your $5. Well worth the extra money. One son asked me the next time I make it to chop some jalepenos in it. It was to mild for him. But otherwise I got a thumbs up on it and that is good since he is an Executive Chef.

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  24. Brenda, I think a few jalapenos in here would be great. (I wouldn't put too many for myself though; I'm a bit of a wimp!) Glad to hear the chef gave his approval, but sorry to hear about the $9.00 a can price for the chiles. I got mine at Kroger in Utah. I think I'll stock up before they raise the price!

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  25. i like the sound of this - an excellent way to use up the long green peppers in our garden which are supposed to be going red, but with the dimninished amount of sunlight, are staying green

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  26. I noticed someone mentioned poblanos. Can it be made with them? I just bought them for this recipe, thinking I was buying the correct chiles until I got home and looked at the recipe again.

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  27. I think this would be great with poblanos. They're the chile that's usually used in Chile Rellenos, but in the cans you usually get anaheims.

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  28. I am wondering, could you cook it with the salsa layered in?

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  29. Hey, now you are reading my mind. I had that thought about adding a layer of salsa after I made it the second time and I'm planning to try it. I definitely think it will work and might even be an improvement.

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  30. Just wanted to say that I made this last Thursday evening with the poblanos I bought. It was great! Poblanos added just the right amount of bite. Of course, roasting the peppers was a bit of a pain. I tried over the stove flame, which was a failure...I could not get all of the pepper. So I gave up and put the rest in the broiler...much easier. (Found out the next day at the grocery store that they do carry canned green anaheims...I had been looking on the wrong side of the aisle! $8.00 a can, but I think that at $3.99/lb for the fresh poblanos, I may have spent more than eight dollars.)

    I also added chorizo to half of it. Drained it well, but I know it adds even more fat. Also, I had salsa as an option to spoon on top for those who wanted it, and it did add a whole new dimension to the dish. Delicious both ways.

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  31. Laura, I love the idea of using chorizo in this. Do you know the trick of browning the sausage then rinsing with VERY hot water? That will remove a lot of the fat. I do that with ground beef sometimes. I'd love a piece right now with chorizo and salsa on top!

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  32. I'm going to make this today and add a little crumbled turkey bacon. I've got some whole wheat flour tortillas that I'm contemplating layering in as well, but I don't know how that would go

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  33. Muhlyssa, I think turkey bacon would be great in this. If you try layering in some whole wheat tortillas, let us know how that turns out. Tastewise, I think it would be great, but I'm not sure if the ww tortillas will just crumble apart. Would be curious though.

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  34. I got too nervous about the whole wheat tortilla idea so I just added the turkey bacon and it was a nice addition. Actually cut it into small pieces, cooked it in a frying pan and added it to the bake. I didn't know if I put it into the bake raw if it would cook well enough that way. Anyway, I loved the way this came out, but my husband isn't a big fan of chiles so I wonder if there is some other veg we could use for layering.

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  35. The chiles in this really make the dish for me. But if your husband really doesn't like them, certainly you could make a layered casserole with precooked veggies like zucchini, eggplant, or bell peppers. Even portobella mushrooms might be good.

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  36. Hi Kalyn! You have made my low-carb diet a breeze for the past 4 weeks with your recipes (down 10 lbs too!). I am putting this together for dinner tonight and it already smells great. I added a lb. of ground turkey because my hubby has to have meat.

    I cannot wait to have my favorite Mexican dish! Thank you for sharing so many wonderful recipes!!!

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  37. This is my new favourite dish!!! I couldn't find any anaheim chiles, so I used roasted red peppers from a jar on the bottom layer and (sparingly) canned jalapenos on the top layer. I didn't have whole eggs or milk, so I substituted liquid egg whites and cottage cheese and blended them up in the food processor with the cheese. It was delicious!

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  38. Susan glad you liked it. I like the idea of using cottage cheese as a substitution, great idea!

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  39. I LOVE this! Made it last night and the hubby loved it too. I think I will try some of the suggestions of salsa in the mix and the cottage cheese. Thanks for such a flavorful meal! I'm even using the leftovers for my breakfasts this week!

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  40. This dish is absolutely fantastic. I just started South Beach phase 1 and this is perfect for really any meal, but a brunch thing specifically. It is yummy and easy to make and goes great with guacamole!

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  41. This is the first disappointing recipe for me from Kalyn's kitchen. I followed the directions exactly. Considering the cost,and the amount of cheese I thought it would be delecious,but it was bland, & just ok. I would not make it again.

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  42. Anonymous, sorry to hear you did not like it. It's a favorite recipe of my neighbor, and I liked it (or I wouldn't post the recipe) but people do like different things. I'm surprised it would be bland with two layers of green chiles though?

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  43. I came back to share another opinion about the chile rellenos bake. While I mention yesterday I was disappointed in the dish which was true,however today I had some for lunch,and it was so much better. Not sure exactly why that is so,but I did feel I needed to come back and mention this. I did follow as directed,so not sure why I was disappointed,as I love chile rellenos. Hope too I didn't hurt anybodys feelings,but felt the need to review not just the things I love (of which there are many),but also those that I'm not. I've always found that helpful. Hope that's okay. rj

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  44. I am always open to hearing honest feedback about the recipes, so no worries at all about that. (What I don't like is when people don't make it the way I wrote the recipe and then complain that it didn't turn out. That happens every now and then, even though it's not what happened here.) I'm glad you liked it better the next day. I did eat it with salsa when I had it; wonder if that's one thing I liked about it?

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  45. This is actually a recipe I've started making regularly! I love it. This time, I only found hatch chiles at the store, so we'll go with that. Egg, peppers and cheese on a blustery day... you can't beat that!

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  46. I'm guessing that Hatch chiles would be great in this; glad you're enjoying it!

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  47. Hatch--perfect!! The variety I got had more salt than I anticipated, but c'est la vie. My husband laughs-- I only usually make a recipe once, regardless of whether or not we like it, but this one has managed to hang on. We both love the ingredients, and its simplicity cannot be beat.

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  48. Hi Kalyn, FYI this is an old recipe from Helen Corbett's Cookbook 1957. I grew up eating this in Dallas. I think before TexMex became what it is today, inventive Texans were trying to make their own spin on traditional Mexican food. I am just glad to see everyone liked your recipe.

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  49. I have no idea if my neighbor has seen that cookbook, but I'll have to ask her. I'm guessing there are infinite variations of this type of dish.

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  50. I have familly staying with us this weekend and I plan on making this dish.
    Thank you! :)

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  51. OMG. Kalyn this looks absolutely delicious!

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    1. Thanks Becca! (And it is, from a fellow cheese lover.)

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  52. On 11/24/14 I was able to find both the Hatch Whole Green Chiles (1 lb.11 oz) for $4.99 and the Hatch Green Chile Enchilada Sauce (15 oz.) for $2.99 at the Albertson's in at 13401 Washington Blvd., Marina Del Rey, CA 90292 Tel: (310) 574-0606. I have looked all over for them and this is the only place I found recently that carries them.

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  53. Wonderful Post, I highly appreciate those people who share some good information, because I like those people who actually share :).

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  54. Kalyn! Hello :)
    I have been following your recipes on facebook for a few months now. This is the first time I am leaving a comment, although I have tried quite a few of them. I am also in Northern Utah, so I can easily get the ingredients you write about. This bake came out delicious but does not look great because it is so flat...would adding another layer solve the problem? Mine is barely an inch...but tastes great !

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    1. You could add another layer and increase the cooking time a little. Or use a little smaller pan. Fun hearing from someone in Utah!

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  55. I almost always order chili rellenos when I go to a Mexican restaurant. I really love this layered version in this recipe. I'm trying this soon. Great post, Kalyn!

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