Keto Chile Relleno Casserole (Egg-Free)

Ingredients

• 6 large Poblano Peppers
• 2 cups Monterey Jack Cheese
• about 225 g Cream Cheese
• 1/2 cup Heavy Cream
• 1 tbsp Cornstarch
• 2 cloves Garlic
• 1/2 medium Onion
• 1 tbsp Olive Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Place the 6 large Poblano Peppers on a baking sheet under a broiler set to high heat, or directly over a gas flame. Roast the peppers for 8-10 minutes, turning them occasionally, until their skin is completely blackened and blistered.
2. 2Immediately transfer the roasted 6 large Poblano Peppers into a plastic bag and seal it tightly; let them steam for 10-15 minutes to loosen their skins. While the peppers steam, finely mince the 2 cloves of Garlic and finely chop the 1/2 medium Onion.
3. 3Heat the 1 tbsp of Olive Oil in a medium saucepan over medium heat. Add the finely chopped 1/2 medium Onion and cook for 5-7 minutes, stirring occasionally, until it is softened and translucent. Add the finely minced 2 cloves of Garlic and cook for 1 minute more, stirring constantly, until it is fragrant.
4. 4Add the about 225 g of Cream Cheese and the 1/2 cup of Heavy Cream to the saucepan with the onions and garlic. Heat the mixture over medium-low heat, stirring constantly, until the about 225 g of Cream Cheese is fully melted and the sauce is smooth. In a small bowl, whisk the 1 tbsp of Cornstarch with 1 tablespoon of water until smooth, then stir this cornstarch slurry into the cream cheese mixture; continue to simmer and stir for 2-3 minutes until the sauce has thickened enough to coat the back of a spoon.
5. 5Once the 6 large Poblano Peppers have steamed, carefully peel off and discard their blackened skin. Cut each pepper open lengthwise, remove and discard the seeds and membranes, then arrange the peeled poblano pepper halves in a single layer in a 22.86 × 33.02 cm baking dish. Evenly sprinkle 1 cup of Monterey Jack Cheese (which is half of the 2 cups listed) over the poblano peppers in the baking dish.
6. 6Pour the thickened cream sauce evenly over the peppers and cheese in the baking dish. Sprinkle the remaining 1 cup of Monterey Jack Cheese (from the 2 cups listed) over the top of the sauce. Bake in the preheated oven at 190°C for 30-40 minutes, or until the cheese is melted and golden brown, and the casserole is bubbly around the edges.

Substitutions

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