Today I am going to show you how to make a low carb chile relleno casserole! I take a recipe from a friend and change it to be keto and low carb friendly. Let’s ketofy this and make it so everyone can enjoy it!
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Chile Relleno Casserole
1/2 C. Heavy cream
1/2 C. Water
2 eggs
1/8 tsp. Xanthan gum
3-4oz. Cans whole Chiliās
8 oz cheddar/jack shredded cheese
4 oz can tomato sauce
Beat eggs, water, heavy cream and xanthan gum together. Split open chiliās, rinse seeds, and drain. Spray 9×9 baking pan . Alternate layer 1-Chiliās 2- Egg mixture 3-Cheese/. Place tomato sauce on top then more cheese. Bake @ 350 for 30 min.
Top with sour cream, sliced olives and green onion.
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