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Chile Relleno Casserole

This low carb family favorite is easier than it looks, and oh so tasty! Serve it up with some Mexican Restaurant Rice for a hearty weeknight meal.


Taco Seasoning (per 1 lb. ground beef or turkey):

  • 1 Tbsp The Real Texas Style rub

  • 1 Tbsp cumin

  • 1/2 tsp. The Real Homestyle rub


  • 7-10 poblano peppers

  • 1 lb. ground turkey

  • 1/2 medium yellow onion

  • 1 1/2 c. half and half

  • 1/3 c. flour

  • 5 eggs

  • 1/2 tsp. The Real Homestyle rub

  • 2 c. shredded cheese (we use Mexican style)

  • Dash hot sauce


  1. Preheat oven to 450 degrees. Coat poblano peppers with olive oil and place on a baking sheet in the oven for approx. 30 minutes, rotating every 10 minutes, until waxy outer skin of peppers darkens and begins to bubble. Remove from oven and transfer to a metal bowl. Cover with plastic wrap and allow to cool for at least 10 minutes. Once peppers have rested, remove skin, stem and seeds and set aside.

  2. Reduce oven temp to 375 degrees.

  3. In a medium skillet, add about a tablespoon of olive oil. Once hot, add onion and cook, stirring frequently, for 3 to 4 minutes or until starting to soften. Add ground turkey (or beef) and cook until no longer pink. Add taco seasoning and continue cooking, stirring constantly, until seasoning incorporated thoroughly.

  4. In a medium bowl, whisk together eggs, half and half, flour,1/2 tsp. Homestyle and hot sauce. Set aside.

  5. Layer 1/3 of the roasted poblanos in a greased 9x13 pan. Top with 1/2 of the meat mixture, followed by 1/3 of the cheese. Repeat with peppers, then meat, then cheese. Top with remaining peppers and cheese. Pour egg mixture evenly over casserole.

  6. Cook, covered, for 30 minutes. Remove cover and continue cooking until egg mixture is solid in the center. Allow to stand 5 minutes before serving.

  7. Top with sour cream, avocado, hot sauce, cilantro or green onions (or any combination thereof!) and enjoy.