Chile Relleno Casserole {healthy and gluten free}


2 7 oz cans of poblano chiles {I like Ortega Brand}
2 Tbsp olive oil
1 cup chopped onion
2 cloves garlic, minced
1 28-ounce can diced tomatoes
3/4 cup crumbled Feta cheese
1/4 cup Cheddar Cheese {or Rice Cheese for healthier version}
1 teaspoon minced fresh oregano leaves
6 whole eggs
12 egg whites {I used Costco Eggs - inexpensive for organic eggs}
1/3 cup {gluten free} flour
1 teaspoon baking powder
1 1/2 cup shredded Cheddar Cheese {or Rice Cheese for healthier version}
Sour cream or Greek Yogurt for topping


1. Heat olive oil in a large saute pan, on low. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for a minute more. Add the tomatoes. Bring to a simmer and keep the heat to low. Gently simmer for 15-20 minutes. Remove from heat and set aside.
2. Preheat oven to 375°. Pour tomato sauce into the bottom of an 8x12 inch baking dish (the tomato sauce should be the consistency of a thin spaghetti sauce. If it is too thick, thin it out with a little water).
3. Layer the Chile's over the tomato onion mixture. Top with 1/2 cup shredded Monterrey Jack cheese.
4. In a large bowl, whisk the eggs, flour, baking powder, oregano and a pinch of salt. Pour egg mixture over chiles and sprinkle with remaining cheese.
5. Cover and bake 30 minutes. Uncover and bake 10 more minutes or until the top starts to brown and the eggs are set but still soft {check center as oven times vary}.
Top with Sour Cream or Greek Yogurt - and enjoy! And don't forget to pair it with a fabulous salad to add those extra veggies into your diet!


This is a great low fat high protein vegetarian meal!

Other Names:

Chile relleno casserole


Sunday, August 25, 2013 - 3:48pm


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