Chile Relleno Casserole – Keto Friendly / Low Carb

Ingredients:

1 1/4 cups Heavy Cream
5 eggs
1/4 almond flour
27 oz can Whole Green Chiles
1 tsp Chicken bouillon
2 tsp mustard powder
2 lbs of shredded cheese (this can be adjusted depending on how cheesy you want it)
8 oz pepperjack cheese (or enough to fill all the green chiles)

Instructions:

1. Pre-Heat oven to 350 degrees
2. Drain chiles,
3. Cut pepperjack cheese into finger sized pieces
4. Stuff cheese into chiles
5. Add 1.5 cups of cheese on top
6. Mix eggs, heavy cream, chicken bouillon, & mustard powder together
7. Pour Mixture over chiles
8. Pour 2 cups of cheese on top
9. Cook for 40 minutes
10. Add remainder of cheese on top
11. Cook 5-10 minutes (until cheese is melted well)
12. Broil for 2 minutes (until cheese is slightly browned)

Nutritional Information:

Servings: 10
Serving size: 1

Calories: 418
Fat: 27.2 g
Protein: 26.7 g
Carbs: 3.3 g

Calories & Macro’s can vary depending on brands.