I love this recipe & make it for a quick breakfast treat. I pour hot Salsa over top & nuke a square of it for a snack, a side, or breakfast.
Low Carb Chiles Relleno Casserole
27 oz green chiles(whole)
22 oz 3 Cheeze Mexican
1/4 c almond flour(or Wondra)
1/2 t salt
Spray 13 in baking dish w nonstick spray, Blend eggs,flour, & salt & poura little less than 1/2 in baking dish. Clean seeds out of peppers & layer half of them in dish over egg mixture. Layer 3/4 of cheese over peppers. Top w remaining peppers & cover w remaining egg mixture. Sprinkle remaining cheese over top Bake @ 375 for 30 minAdd To Recipe Box Back to Recipes