Keto Chile Relleno Casserole

Ingredients

• 6 large Poblano peppers
• 2 cups Monterey Jack cheese
• 8 oz Cream cheese
• 6 large Eggs
• 1/2 cup Heavy cream
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1/2 tsp Salt
• 1/4 tsp Pepper

Instructions

1. 1Preheat your oven broiler to high heat, or prepare a burner on your stovetop for an open flame. Place the 6 large Poblano peppers directly under the broiler or over the open flame. Roast them, turning frequently with tongs, until the skin on all sides is completely blackened and blistered. This will take approximately 5-10 minutes under the broiler, or 3-5 minutes per side over an open flame.
2. 2Carefully transfer the roasted 6 large Poblano peppers into a plastic bag, seal it, and let them steam for 10 minutes to loosen the skin. Once cooled enough to handle, remove the peppers from the bag, peel off the blackened skin, then slice each pepper lengthwise down one side and carefully remove all seeds and membranes.
3. 3In a large mixing bowl, add the 8 oz Cream cheese (ensure it is softened to room temperature for easier mixing). Add the 6 large Eggs, 1/2 cup Heavy cream, 1 tsp Garlic powder, 1 tsp Onion powder, 1/2 tsp Salt, and 1/4 tsp Pepper to the bowl. Whisk all ingredients together until the mixture is smooth and well combined.
4. 4Turn off the broiler. Preheat your oven to 350°F (175°C). Take a 9x13 inch (23x33 cm) baking dish. Arrange half of the prepared Poblano peppers in a single layer on the bottom of the dish, then sprinkle half of the 2 cups Monterey Jack cheese evenly over the peppers. Repeat the layering: arrange the remaining half of the Poblano peppers over the cheese, then sprinkle the remaining half of the 2 cups Monterey Jack cheese on top.
5. 5Gently pour the entire egg and cream cheese mixture evenly over the layered peppers and cheese in the baking dish. Bake in the preheated oven at 350°F (175°C) for 35-40 minutes, or until the top is golden brown and the center is set and no longer jiggly when the dish is gently shaken. Let the casserole cool for 5-10 minutes before serving to allow it to set further.

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