Keto Chilli Relleno Casserole, 4 Easy Ingredient Healthy Recipe

Keto Chilli Relleno Casserole. With just a few ingredients, you can quickly and easily prepare this dish that is better than take-out.

Low-Calorie Chili Relleno casserole is a family tradition around our house! This recipe is perfect for Sunday brunch or feeding a crowd!

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Wow! This has fantastic flavour! You have got to try it. This was the best! I am so glad I made it!

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Ingredients required for Keto Chilli Relleno Casserole:

8 oz cream cheese

2 cups shredded cheddar jack

¼ cup heavy cream

1 teaspoon salt

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How to prepare Keto Chilli Relleno Casserole

1      Firstly we have to char the peppers over an open frame.

2     When the pepper’s skin is blackened, place the peppers in a paper bag, fold them, and close them.

3     Then leave it to rest for 10 to 15 minutes.

4     This will remove the steam off the skin.

5     Then rub the skin off and cut the peppers and remove the seeds and cut them into bite-sized pieces.

6    Then preheat your oven to 375.

7    Take a large casserole dish, put the chicken in it, and bake it for 15 to 20 minutes.

8    Once the peppers have steamed well place them on top of the chicken and bake it for another 15 to 20 minutes.

9    Take a large bowl and move peppers and chicken into the bowl.

10   With the help of a fork break the chicken into large pieces.

11   Then add the cream cheese, 1 cup of shredded cheese, the heavy cream, and the salt and mix it well tills combined and then return into the casserole dish.

12   Top the casserole with the remaining cheese and bake it for 5 to 10 minutes till it is hot or bubbly.

13   Serve and enjoy!

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Nutritional Information for Keto Chilli Relleno Casserole

Calories: 445 | Carbohydrates: 3g | Protein: 42g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 233mg | Sodium: 712mg |

Potassium: 541mg | Fiber: 1g | Sugar: 2g | Vitamin A: 924IU | Vitamin C: 24mg | Calcium: 255mg | Iron: 2mg









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