Keto Chile Relleno Casserole

Ingredients

• 6 large Poblano peppers
• 2 cups shredded Monterey Jack cheese
• 6 large Eggs
• 1 cup Heavy cream
• 0.5 medium diced Onion
• 2 cloves minced Garlic
• 2 tbsp Butter
• 0.5 tsp Salt
• 0.25 tsp Pepper

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Roast the 6 large Poblano peppers directly over an open flame on your stovetop or under your oven's broiler until all sides are blackened. Immediately place the blackened peppers in a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes. Once steamed, carefully peel off the blackened skin, cut a slit lengthwise down each pepper, and gently remove all the seeds.
3. 3Melt the 2 tbsp of Butter in a skillet over medium heat (about 350°F/175°C). Add the 0.5 medium diced Onion and 2 cloves minced Garlic. Cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent.
4. 4In a medium bowl, whisk together the 6 large Eggs, 1 cup Heavy cream, 0.5 tsp Salt, and 0.25 tsp Pepper until well combined.
5. 5Arrange half of the prepared Poblano peppers in the bottom of a 9x13 inch baking dish. Sprinkle half of the 2 cups shredded Monterey Jack cheese and half of the cooked onion and garlic mixture evenly over the peppers.
6. 6Create a second layer using the remaining half of the Poblano peppers, followed by the remaining half of the 2 cups shredded Monterey Jack cheese and the remaining onion and garlic mixture.
7. 7Carefully pour the whisked egg and cream mixture evenly over the entire casserole, ensuring it seeps down through the layers.
8. 8Bake in the preheated oven for 30-40 minutes. The casserole is done when the custard is set (it shouldn't jiggle when gently shaken) and the top is golden brown.
9. 9Allow the casserole to cool for at least 10 minutes before slicing and serving. This resting time helps the custard fully set.

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