Chile Relleno Casserole

4.86 from 7 votes

Chili Relleno Casserole is a lightened up version of the classic Mexican dish. It's dairy-free, Paleo, Keto, Whole30 and low carb!

Prep Time30

Cook Time30

Course: Main Course

Cuisine: Mexican

Diet: Gluten Free

Servings:

Author: Amy Rains

Ingredients

For the Chili Rellenos:

4 large poblano peppers
2 heads cauliflower (or 5 cups riced cauliflower)
3 tbsp avocado oil or olive oil (divided)
1.5 lbs ground beef
1 medium yellow onion
2 tsp cumin
2 tsp paprika
1 tsp chili powder
1 tsp sea salt (divided)
1/2 tsp cayenne pepper
2 tbsp tomato paste
2 tbsp apple cider vinegar
2 large eggs

For the dairy-free "cheese" sauce

1 cup raw cashews
1 cup chicken broth
1/4 cup nutritional yeast
2 tbsp fresh lime juice

For serving:

1 cup Salsa
1 cup guacamole

Instructions

Before beginning, ensure that the raw cashews have been soaking in hot water for at least 15 minutes.
Preheat the oven to 400 degrees F. Rice the cauliflower by cutting into florets and pulse using a food processor. Slice the peppers into thirds or quarters length wise. Alternatively, chop the poblano peppers into bite sized pieces. Place the poblano peppers on one half of a large baking sheet, and the cauliflower rice on the other half. Brush with avocado oil or olive oil. Transfer to the oven and roast for 20-25 minutes. Once complete, reduce heat on the oven to 375.
Meanwhile, make the beef. Heat up a skillet to medium high heat. Once hot, add in oil and the onion. Saute the diced onion for a few minutes, then add in the beef. Cook until no longer pink, breaking up with a wooden spoon. Toss in the spices: cumin, paprika, chili powder, cayenne pepper, and 1/2 tsp sea salt. Continue to coat the beef with spices, now stir in the tomato paste and apple cider vinegar. Reduce to a simmer, and let simmer for 3-5 minutes until everything is well combined. Set aside.
Now make the dairy-free sauce. Drain the cashews. In a high powered blender or food processor, blend cashews with chicken broth, nutritional yeast, lime juice, and the remaining sea salt.
Assemble the casserole by stirring together the cauliflower rice, poblano peppers, beef, and cashew sauce. Whisk together the 2 eggs, and stir into the casserole. Transfer to the oven and bake 25 minutes at 375 F.
Remove from oven. Let sit for a few minutes, then slice into pieces. Serve with salsa and any additional optional toppings: cilantro, green onion, and guacamole or avocado.

Nutrition