Mediterranean Low Carb Hatch Chile Rellenos Casserole
A smoky, cheesy, and wholesome Mediterranean-style twist on a Mexican classic
This Mediterranean Low Carb Hatch Chile Rellenos Casserole brings the comforting flavor of traditional chiles rellenos into a lighter, layered bake that skips the frying and flour. Charred Hatch or poblano chiles are filled with a rich blend of sharp cheddar and queso fresco, then baked in a fluffy, egg-based custard infused with olive oil and Mediterranean flair. The result is smoky, creamy, and perfectly balanced — ideal for a low-carb dinner, side dish, or brunch centerpiece. Serve it with salsa, sour cream, and fresh cilantro for a vibrant finish.
Total Time: 50–55 minutes
Prep Time: 20 minutes
Cook Time: 30–35 minutes
Serves: 6
Ingredients
1½ pounds chiles (Hatch, poblano, pasilla, or Anaheim), charred, skins and seeds removed
12 oz sharp cheddar cheese, grated
6 oz queso fresco or cotija cheese (or substitute ricotta for similar texture and flavor)
4 large eggs, beaten
1 tsp kosher salt
½ tsp black pepper
2 tbsp olive oil
Garnishes
Sliced jalapeños
Sour cream
Salsa
Fresh cilantro
Instructions
Preheat oven:
Set to 375°F (190°C) and grease a medium casserole or baking dish with olive oil.
Prepare the chiles:
Roast the chiles over an open flame, under a broiler, or on a hot grill until blackened and blistered. Place them in a covered bowl for 10 minutes to steam, then peel off the skins, remove seeds, and pat dry.
Layer the casserole:
Spread half the roasted chiles on the bottom of the prepared dish.
Sprinkle half the cheddar and half the queso fresco (or ricotta).
Add the remaining chiles, then top with the rest of the cheeses.
Prepare the egg mixture:
In a bowl, whisk together eggs, olive oil, salt, and black pepper until smooth.
Assemble:
Pour the egg mixture evenly over the layered chiles and cheese, tilting the dish slightly to distribute it.
Bake:
Bake for 30–35 minutes, until the top is golden, the center is set, and edges are lightly puffed.
Rest and serve:
Allow it to rest for 5–10 minutes before slicing. Serve warm with optional garnishes like salsa, jalapeños, or sour cream.
Tips
Char chiles evenly: Rotate them frequently for uniform blistering without burning.
Steam to loosen skins: Covering the roasted chiles makes peeling effortless.
Control moisture: Dry chiles before layering to avoid excess liquid in the casserole.
Use good cheese: Sharp cheddar balances the creamy mildness of queso fresco.
Add Mediterranean flair: A drizzle of olive oil before baking enhances flavor and browning.
Let it rest: Cooling briefly helps the layers set for cleaner slices.
For a fluffier texture: Beat the eggs well to incorporate air before pouring over the layers.
Spice adjustment: Add a pinch of smoked paprika or cumin for an earthy Mediterranean touch.
Variations
Mediterranean Spinach Relleno Bake: Add a layer of sautéed spinach and garlic between the chiles.
Feta Upgrade: Swap queso fresco for crumbled feta for a saltier, tangier Mediterranean taste.
Low-Carb Greek Fusion: Mix in chopped olives and roasted red peppers.
Zesty Lemon Touch: Add ½ tsp lemon zest to the egg mixture for brightness.
Creamy Twist: Stir ¼ cup Greek yogurt or light cream into the eggs for extra creaminess.
Spicy Version: Add diced jalapeños or red pepper flakes for heat.
Seafood Style: Include flaked cooked salmon or tuna for added protein.
Vegetarian Medley: Add roasted zucchini or eggplant slices between the chile layers.
Q&A
Q: Can I use canned chiles?
Yes, but fresh roasted chiles give a superior smoky flavor and firmer texture.
Q: What if I can’t find Hatch chiles?
Use poblanos or Anaheim peppers — both have mild heat and similar structure.
Q: Can I make it ahead?
Absolutely. Assemble the casserole, cover, and refrigerate up to 24 hours before baking.
Q: How do I make it spicier?
Add jalapeños to the layering or mix a bit of chili powder into the egg mixture.
Q: Can I freeze leftovers?
Yes. Slice into portions, wrap tightly, and freeze up to 2 months. Reheat in the oven.
Q: What can I serve it with?
It pairs beautifully with a tomato-cucumber salad, Greek yogurt dip, or roasted vegetables.
Q: Is it keto-friendly?
Yes, it’s naturally low in carbs and rich in healthy fats and protein.
Nutrition
(Per Serving, Approximate)
Calories: 310
Protein: 20 g
Fat: 25 g
Carbohydrates: 5 g
Fiber: 1 g
Sugar: 2 g
Sodium: 480 mg
Calcium: 220 mg
Conclusion
This Mediterranean Low Carb Hatch Chile Rellenos Casserole is smoky, cheesy, and satisfying without feeling heavy. By blending Mexican comfort with Mediterranean simplicity, it creates a balanced dish that’s as nourishing as it is flavorful. The roasted chiles add depth, the eggs create a light custard, and the cheeses bring creamy richness. Perfect for brunch, dinner, or meal prep, it’s a delicious way to enjoy a low-carb lifestyle while savoring bright Mediterranean flavors.