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A Bee's Life

Stuff & Nonsense

Filtering by Tag: low carb cooking

Low-Carb Keto Green Chile Bake

green chile bake platedLately, I've been attempting more vegetarian dishes in the hopes of finding foods that Ben and I both can eat. Here's a dish that has been a big hit with him. I've made it twice already and he seems to really enjoy it. :)

INGREDIENTS

For the Green Chile Bake...
  • 16 oz whole green chiles, canned
  • 4 oz sliced jalapeños
  • 4 cups grated “Mexican Blend” cheese
  • 5 eggs
  • .25 cup heavy whipping cream
  • .25 tsp. ground cumin
  • .25 tsp. chili powder
  • salt and pepper to taste
For the Quickie Guacamole...
  • 2 medium avocados
  • 2 cloves of garlic
  • .5 white onion – .25 for the guacamole, .25 alone as a topping
  • salt and pepper to taste

INSTRUCTIONS

For the Green Chile Bake...
  • Preheat your oven to 375 degrees
  • Prep a casserole dish by spraying with nonstick cooking spray, or greasing with olive oil
  • Place the whole green chiles in a colander and allow to drain in the sink at least 10 minutes
  • Beat your eggs
  • Add heavy whipping cream to eggs and continue to beat
  • Add cumin and chili powder to the egg and cream mixture and mix
  • Season the mixture with salt and pepper, to taste
  • Set aside and get back to those chiles!
  • Using your fingers, split open each chile and remove any remaining seeds
  • Place the chiles onto dry paper towels to remove any remaining moisture – for this many chiles, you'll probably need to do this twice.
  • Press a layer of paper towel on top of the chiles to absorb moisture from both sides
  • Set aside while the magic of absorption occurs and go make guacamole (Instructions below.)
  • Layer green chiles along the bottom of the casserole dish – you may have to break apart your chiles to fit in corners for an even layer
  • Cover this layer in cheese – about a third of the total 4 cups per layer
  • Place another layer of green chiles on top of the cheese layer, setting aside any extra chiles.
  • Cover the second layer of chiles with cheese.
  • Dice any remaining green chiles.
  • Place a layer of jalapenos and remaining diced green chiles over the cheese.
  • Top with remaining cheese
  • Pour the beaten egg mixture evenly over the entire dish. Note: The mixture will NOT cover the bake completely
  • Cover the dish with foil and bake for 15 minutes
  • After 15 minutes, remove foil and continue to bake for an additional 25 minutes
  • Allow to cool slightly before serving alongside guacamole, sour cream, diced onions, and Tapatio!
For the Quickie Guacamole...
  • Peel and press the garlic cloves and place garlic into a large bowl
  • Finely chop the onion. Place half of the chopped onions in the large bowl with the garlic, the other half in a small bowl to use as a topping later.
  • Peel and pit the avocados and add to the large bowl
  • Mash the avocado, garlic, and onion mixture with a fork
  • Season with salt and pepper to taste
  • Set aside in the fridge until your Green Chile Bake is ready to be eaten

Boom! There you have it.

NUTRITIONAL INFORMATION

For the Green Chile Bake...

Makes about 8 servings. Stats per serving:

  • Calories: 281
  • Fat: 22g
  • Net Carbs: 1g
  • Protein: 17g
For the Quickie Guacamole...

Makes about 6 servings. Stats per serving:

  • Calories: 83
  • Fat: 7g
  • Net Carbs: 2g
  • Protein: 1g

I could eat this once a week. So good. If you give it a shot, let me know how it turns out for you!

IMAGES

Pictures of the process might help you make sense of the instructions! LMK!
Comment
categories Food
tags baking, cooking, foodie, green chiles, healthy cooking, healthy recipes, high fat low carb, jalapenos, keto, keto cooking, keto diet, keto recipes, ketogenic, lchf, low carb cooking, low carb diet, low carb high fat, low carb recipes, recipes, tapatio, vegetarian cooking, vegetarian keto, vegetarian keto recipes, vegetarian receipes