This easy casserole recipe has all of the flavors of traditional Mexican chile rellenos, but skips the breading and frying. It's healthy, low carb, keto, and vegetarian.
Drain the chile and olive cans. Slice each chile open lengthwise, and pat dry with paper towels.
Lay remaining chiles on top of the sauce. Distribute remaing cheese. Scatter the olives on top. Evenly pour remaining sauce on top.
Bake uncovered at 350 F until the surface is set and the casserole is cooked through, about 40 minutes. Let it rest for 10 minutes before slicing.
This recipe yields 6 g net carbs per serving (quarter of an 8x8-inch casserole or 1/4 of the recipe).
|Nutrition Facts Per Serving|
|Total Fat 24g||37%|
|Saturated Fat 11g||56%|
|Trans Fat 0g|
|Total Carb 8g||3%|
|Dietary Fiber 2g||8%|