Chiles Rellenos Keto Breakfast Casserole

Chiles Rellenos Keto Breakfast Casserole

Chiles Rellenos keto breakfast casserole is a delight to the tastebuds! Cheesy low carb, gluten-free, stuffed green chiles in a breakfast egg custard. Perfect for brunches, Mother’s Day, any special occasion, or every day. Friends and family will be coming back for more!

The inspiration for this fabulous keto breakfast casserole came from a good friend of mine. Let me take you back more than several years (let’s not say exactly how many!). This was when I used to work/live in a cubicle with my computer for a large insurance company.

Yes, when you live in a cubicle it is like that classic old movie, Office Space, although maybe not quite to that extent! It’s the friends and neighbors around your cube who get you by and encourage your everyday. They become your second family.

Well, we often had food days to celebrate birthdays, holidays, Friday, etc. One day a brilliant lady on my team brought in this amazing breakfast casserole. It was filled with Monterey Jack cheese, eggs, and green chiles. I’m not sure exactly what was in it, but I do remember thinking about it all morning and wondering how soon I could go get another piece!

That awesome green chile breakfast casserole is the inspiration for today’s keto recipe! Thank you! You know who you are!

This post contains affiliate links, which means I receive a small percentage if you make a purchase after clicking on my links. 

Chiles rellenos keto breakfast casserole is a delight to the tastebuds! Cheesy low carb, gluten-free stuffed green chiles in a breakfast egg custard. #ketobreakfast #ketorecipes

In a hurry?

Scroll down to the bottom for the printable recipe or PIN it here for later!

What are Hatch green chiles?

I’m so glad you asked! Although Hatch green chiles come from New Mexico, we here in Colorado seem to be crazy about them. Every fall, there are chiles roasting in front of local stores, pumpkin farms, and packaged roasted and peeled chiles appear in the grocery stores.

A true Hatch green chile is from the Hatch Valley in southern New Mexico. However, they’ve become so popular, they’re now shipped all over New Mexico, Texas, California, Colorado, and beyond. They’re similar to the Anaheim pepper, but the idea is sort of like a fine wine.

Hatch green chiles, true Hatch green chiles, are grown only in Hatch, New Mexico in the idyllic valley. It’s like true Champagne on the hillside in the Champagne region of France. The wine or chile connoisseur will know the difference!

Where can I buy Hatch green chiles for the keto breakfast casserole?

For my own purposes, I buy Hatch green chiles when I can. Ideally, we would all journey down to the yearly Hatch Valley Chile Festival and get fresh ones there. However, if that’s not an option, in the fall they’re sent up from New Mexico, and I can buy them at many a roadside shop. You can even order online or find them at a local grocery store!

When I have a craving for this amazing keto breakfast casserole out of season, like now, I compromise with a canned version. You can get canned whole green chiles at many grocery stores. Kroger has a canned store brand, and I’ve seen an Ortega brand can as well. Gasp in horror, but they will work in a pinch!

Chiles Rellenos Keto Breakfast Casserole, chiles stuffed with Monterey Jack cheese #ketorecipes #ketobreakfast

To make Chiles Rellenos Keto Breakfast Casserole you’ll need : 

Chiles Rellenos Keto Breakfast Casserole is the perfect low carb brunch dish! Gluten-free with the unmistakeable taste of hatch green chilies and Monterey Jack and cheddar cheese. #ketorecipes #ketobrunch

How to make green chiles rellenos keto breakfast casserole

One of the main things I love about this dish is that once you have the ingredients together, it’s so easy to make!

First, take out the 10 chiles you plan to use. If they’re fresh, they should be roasted and the skin peeled off. If they’re from a can, shake off the excess liquid. Second, spread the chiles out on a towel and pat them dry.

Third, is the fun part. Stuff a strip of Monterrey Jack cheese in each chile pepper and lay them side by side in a greased 9″ X 13″ inch baking dish. Trim the cheese into triangles so they fit into the chiles well. The more cheese the better in my opinion!

Next, sprinkle the stuffed chiles with the grated cheddar cheese.

Then, in a large bowl, beat the eggs with a whisk or mixer. Now, add the heavy cream, almond milk, salt, pepper, and pepper sauce.

You can vary the red pepper sauce depending on the amount of spice in the dish. I don’t want it overpowering but want to taste it a bit so use 2-3 good dashes. If you want more spice, add more of the sauce.

Now, whisk everything together until it’s completely combined, and then gently pour it over the chiles and cheese.

Lastly, all that’s left is to bake at 350 degrees Fahrenheit for 45 minutes or until done. Serve it warm for the best flavor or refrigerate and reheat for up to a week. Enjoy!

What to serve for that Mother’s Day brunch or special occasion

I love a breakfast casserole, especially a cheesy one with loads of flavor, for brunch. To me, any brunch just seems like a fun special occasion to eat yummy foods and visit with good friends and family. Make it for brunch or ready to heat up for every day. If you’re on the run before work and school and want a good grab and go eggy breakfast, I also suggest these Scrambled Egg Muffins. I am all about prep work to make your busy days successful!

Do you try to find recipes that work with your own keto or low carb diet but that also are so amazing others won’t know it falls into that category? This keto breakfast casserole is one of those recipes! Let me tell you with the green chiles and Monterey jack cheese, this is one of those dishes they will be coming back for more.

Are you ready for that first cheesy bite?

Pin the recipe here!:

Chiles rellenos keto breakfast casserole is the perfect low carb brunch recipe or gluten-free breakfast. Full of flavor and cheesy goodness, you will want to eat this on your keto diet! #ketobreakfast #lowcarbrecipes

Tag me in your recipe pics on Instagram @explorermomma.

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Thank you!

Want more green chile recipes?

Green chili chicken chowder is the best low carb keto soup for cold days! #ketosoup #lowcarbrecipes

Printable Recipe

Keto Breakfast Casserole

Cheesy stuffed hatch green chile peppers in a decadent egg custard. Keto breakfast casserole is simple and delicious.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Breakfast, Main Course
Cuisine: American, Gluten-Free, Keto, Ketogenic, Low Carb, Mexican
Keyword: hatch green chiles, keto breakfast casserole, low carb breakfast casserole
Servings: 8
Calories: 257kcal
Author: Explorer Momma

Ingredients

  • 10 whole hatch green chiles, roasted and peeled (or you can buy a 27 oz can)
  • 1/2 pound Monterrey Jack cheese, cut into 10 strips to fit in the chiles
  • 1 cup grated cheddar cheese
  • 4 eggs
  • 1/2 cup heavy cream
  • 1/2 cup unsweetened almond milk
  • 1/2 tsp salt
  • 1/4 tsp pepper (or to taste)
  • 2 dashes liquid hot pepper sauce

Instructions

  • Spread the chiles out on a towel and pat dry. Stuff a strip of Monterrey Jack cheese in each chile pepper and lay them side by side in a greased 9" X 13" inch baking dish. Sprinkle with cheddar cheese.
  • In a large bowl, beat the eggs with a whisk or mixer and add the heavy cream, almond milk, salt, pepper, and pepper sauce. Whisk it all together and then gently pour it over the chiles and cheese.
  • Bake at 350 degrees Fahrenheit for 45 minutes or until done.

Notes

Nutrition Facts

Servings 8.0
Amount Per Serving
calories 257
 
Total Fat 22 g  
Saturated Fat 12 g  
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 151 mg  
Sodium 623 mg  
Potassium 81 mg  
Total Carbohydrate 2 g  
Dietary Fiber 1 g  
Sugars 1 g  
Protein 14 g
*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program. I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.
 
 
This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Low Carb Green Chili Chicken Chowder

Low Carb Green Chili Chicken Chowder

Creamy, hot, spicy, cheesy green chili chicken yum! This low carb green chile chicken chowder is to die for (well, maybe not quite, but close)!

This post contains affiliate links, which means I receive a small percentage if you make a purchase after clicking on my links.

Do you love green chilis as much as I do? This recipe for low carb green chili chicken chowder holds a piece of my childhood and is an awesome comfort food. It’s perfect for fall, but then there’s also that random rain/snow blustery spring day that soaks you to the to the bone and has you calling for the ultimate green chili warm goodness.

Because I grew up in Colorado, I associate fall with pumpkins, apples, spices, corn, and roasting green chilis. In autumn you won’t often find a pumpkin farm or stand that doesn’t also have a chili roaster nearby. Therefore, everyone is always trying to outdo one another with the BEST green chili, pork green chili, green chili salsa, green chili chicken soup, etc. At Thanksgiving in Colorado, you will find in many families it’s not the turkey that’s the most talked about offering, but the green chili! Is Uncle Fred coming this year? He’d better be because he’s in charge of the green chili!

Green chili chicken chowder vertical with avocado

Of course, as one of my favorite comfort foods, I’ve created an ooey, gooey, cheesy green chili chicken chowder. This is a fabulous one pot meal, sure to please even the pickiest of families. The only thing you’ll be arguing about is how hot to make it. I personally opt for a good medium, middle of the road because I like some heat, but not too much!

In a hurry?

Scroll down to the bottom for the printable recipe or PIN it here for later!

Green chili chicken chowder for two

How to cook a chicken breast

First of all, you’re going to need to gather your ingredients. What do you find? You’re going to need one pound of cooked, diced chicken. Actually, you can get your chicken several ways. Do you have chicken leftovers? Awesome, chop that stuff up and you’re good to go. Maybe you decided to avoid the whole raw chicken and cooking it at all. In that case, perhaps you went out and bought a rotisserie chicken. That’s a super-easy way to get some great chicken for your chowder.

But let’s just say you happen to have on hand one pound of boneless, skinless chicken breasts, organic and free-range if possible! How do you cook a chicken breast? It’s really not all that difficult, and it’s a skill everyone should learn.

To begin, get out a baking sheet, and coat the cooking area with olive oil. Take the chicken breasts out of the package and set them on top of the oil. Season each one liberally with salt and pepper on all sides, then drizzle a bit more olive oil over the top and rub it in. Then place the pan in the oven at 350 degrees Fahrenheit for 30-40 minutes, or until the inside temperature reaches 165 degrees Fahrenheit.

Remove the pan and immediately cover the chicken breasts with aluminum foil to keep in the heat and juices. Let it rest for at least ten minutes before chopping it up for your green chili chicken chowder. Yum.

Green chili chicken chowder closeup

 

Have you thought about what tools you need in a keto kitchen?

Must-have keto gadgets feature

How to make a low carb green chili chicken chowder

Once you have all your ingredients assembled, including the cooked, cubed chicken, place the Dutch oven or soup pot on a medium-high heat. Put two tablespoons of butter in the pot to melt, then add the chopped onion. Using a spatula or wooden spoon, stir the onion with the butter and cook for 4-5 minutes until it’s soft and translucent. Add the garlic and cook for about a minute more.

Next, pour in 32 ounces of a good quality organic chicken bone broth such as Kettle & Fire Chicken Bone Broth. Once the broth is heated through but not yet boiling, cut in 8 ounces of full-fat cream cheese. Whisk the mixture until the cream cheese is incorporated, and there are no more lumps. After that, put in the chopped green chilis, the salsa verde (green salsa), and stir to combine.

TIP: When buying a pre-made salsa verde be sure to purchase one without sugar.

Then, after the mixture is warmed through and simmering, measure and add in the two cups of Monterrey jack cheese. Whisk the cheese in also so it melts and combines with the other ingredients. All you have left is to add in the chicken and let the green chili chicken chowder simmer for a few minutes (at least 10). Serve in soup bowls and garnish with more shredded Monterrey jack or cheddar cheese, lime with a squirt of lime juice, sliced avocado, and/or chopped fresh cilantro.

Spoon of green chili chicken chowder

Invite some friends over and enjoy!

Invite some friends over or get the whole family to the table! This hearty low carb green chili chicken chowder makes a fabulous meal for the entire family with a definite kick to it. The only thing you may argue about is how spicy to make it. I like it to be a good medium, but my kids like it mild, and the husband likes as much heat as you can get in there.

If you want to accommodate everyone, make a very mild chowder and offer spicy toppings like finely chopped jalapenos, spicy salsa, or even a pepper jack cheese. I personally like a bit of lime juice and chopped cilantro on top with the cheese, and you can also add some sliced avocado. Try this one out, and let me know how it goes with your family or friends! It’s actually super-easy to throw together and a good, filling meal. It’s one of my favorites, and you’ll love it too! Try it today, and your taste buds will thank you!

green chili chicken chowder pin1

Want more low carb soup options? Try these!:

  1. Keto Taco Soup
  2. Creamy Keto Italian Sausage Soup
  3. Low Carb Keto Thai Coconut Soup

More in a chili mood?

Check out this awesome Keto Crockpot Chili – Low Carb Beef Chili recipe from The Health Creative!

Low Carb Green Chili Chicken Chowder Printable Recipe:

Green Chili Chicken Chowder

Creamy, hot, spicy, cheesy chicken chili yum!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course, Soup
Cuisine: American, Gluten-Free, Keto, Ketogenic, Low Carb
Servings: 8
Calories: 390kcal
Author: Lauren Gonikishvili

Ingredients

  • 2 tbsp butter
  • 1 onion chopped
  • 3 cloves garlic minced
  • 32 oz chicken bone broth
  • 1 lb chicken cooked and cubed
  • 8 oz cream cheese room temp
  • 16 oz salsa verde (green salsa)
  • 10 oz chili peppers roasted and chopped (or from a can in a hurry)
  • 2 cups Monterrey jack cheese shredded

Instructions

  • Place the two tablespoons of butter in a Dutch oven or large soup pot on the stove over a medium-high heat to melt.
  • Cook the chopped onion in the butter for about 4-5 minutes or until softened.
  • Add the garlic and continue to stir over heat for a minute more.
  • Pour in the chicken bone broth and heat until nearly boiling but not quite.
  • Cut in the cream cheese and whisk until smooth.
  • Add the jar of salsa verde and the chopped green chilis.
  • Whisk in the 2 cups of Monterrey jack cheese. Continue to whisk over the heat until no lumps remain.
  • Add in the cubed chicken and let simmer for 10 minutes.
  • Serve in bowls topped with shredded cheese. (Monterrey jack, cheddar, or both!)
  • Optional toppings: avocado, lime juice, freshly chopped cilantro.

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