Low-Carb Keto Green Chile Bake

green chile bake plated

Lately, I’ve been attempting more vegetarian dishes in the hopes of finding foods that Ben and I both can eat. Here’s a dish that has been a big hit with him. I’ve made it twice already and he seems to really enjoy it. 🙂

INGREDIENTS

For the Green Chile Bake…
  • 16 oz whole green chiles, canned
  • 4 oz sliced jalapeños
  • 4 cups grated “Mexican Blend” cheese
  • 5 eggs
  • .25 cup heavy whipping cream
  • .25 tsp. ground cumin
  • .25 tsp. chili powder
  • salt and pepper to taste
For the Quickie Guacamole…
  • 2 medium avocados
  • 2 cloves of garlic
  • .5 white onion – .25 for the guacamole, .25 alone as a topping
  • salt and pepper to taste

INSTRUCTIONS

For the Green Chile Bake…
  • Preheat your oven to 375 degrees
  • Prep a casserole dish by spraying with nonstick cooking spray, or greasing with olive oil
  • Place the whole green chiles in a colander and allow to drain in the sink at least 10 minutes
  • Beat your eggs
  • Add heavy whipping cream to eggs and continue to beat
  • Add cumin and chili powder to the egg and cream mixture and mix
  • Season the mixture with salt and pepper, to taste
  • Set aside and get back to those chiles!
  • Using your fingers, split open each chile and remove any remaining seeds
  • Place the chiles onto dry paper towels to remove any remaining moisture – for this many chiles, you’ll probably need to do this twice.
  • Press a layer of paper towel on top of the chiles to absorb moisture from both sides
  • Set aside while the magic of absorption occurs and go make guacamole (Instructions below.)
  • Layer green chiles along the bottom of the casserole dish – you may have to break apart your chiles to fit in corners for an even layer
  • Cover this layer in cheese – about a third of the total 4 cups per layer
  • Place another layer of green chiles on top of the cheese layer, setting aside any extra chiles.
  • Cover the second layer of chiles with cheese.
  • Dice any remaining green chiles.
  • Place a layer of jalapenos and remaining diced green chiles over the cheese.
  • Top with remaining cheese
  • Pour the beaten egg mixture evenly over the entire dish. Note: The mixture will NOT cover the bake completely
  • Cover the dish with foil and bake for 15 minutes
  • After 15 minutes, remove foil and continue to bake for an additional 25 minutes
  • Allow to cool slightly before serving alongside guacamole, sour cream, diced onions, and Tapatio!
For the Quickie Guacamole…
  • Peel and press the garlic cloves and place garlic into a large bowl
  • Finely chop the onion. Place half of the chopped onions in the large bowl with the garlic, the other half in a small bowl to use as a topping later.
  • Peel and pit the avocados and add to the large bowl
  • Mash the avocado, garlic, and onion mixture with a fork
  • Season with salt and pepper to taste
  • Set aside in the fridge until your Green Chile Bake is ready to be eaten

Boom! There you have it.

NUTRITIONAL INFORMATION

For the Green Chile Bake…

Makes about 8 servings. Stats per serving:

  • Calories: 281
  • Fat: 22g
  • Net Carbs: 1g
  • Protein: 17g
For the Quickie Guacamole…

Makes about 6 servings. Stats per serving:

  • Calories: 83
  • Fat: 7g
  • Net Carbs: 2g
  • Protein: 1g

I could eat this once a week. So good. If you give it a shot, let me know how it turns out for you!

IMAGES

Pictures of the process might help you make sense of the instructions! LMK!

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