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Keto Hatch Green Chile Casserole
Who loves hatch green chilies? We know we do. They are a staple here in the south, and we have found a way to put them to good use with this easy, keto, and low carb hatch green chile casserole. This casserole can be used as a family-friendly meal prep or a contributing dish at your next dinner party. It’s versatile, delicious, and most importantly… keto!Â
Ingredients
Method
- Set aside ¼ cup of the diced green chiles, 1/4 cup of the red bell pepper, and 1/4 cup of the yellow bell pepper.
- Preheat your oven to 350°F
- Blend together the ¼ white onion, remaining diced green chiles, and ¼ cup of water. You could use ¼ of the juice from the can of green chiles instead of water if you like.
- Heat 1 teaspoon of olive oil in a skillet over medium heat. Add the spiralized zucchini and saute until the zoodles start to soften. They will reduce considerably. I used the excess liquid to add to the sauce. Transfer to a 9×12 casserole dish.
- Wipe the skillet clean and return to the heat. Add the remaining teaspoon of olive oil to the pan and let it become hot. Then add the diced yellow and red bell pepper, but don’t forget to save ¼ cup of each color for later. Cook until the vegetables start to soften before adding garlic. Then add the blended green chiles to the pan.
- Once the sauce starts to bubble, stir in the cup of heavy whipping cream. The sauce may seem thinner and will look a lot lighter. Stir in the Better Than Bouillon. Add any juices let from sauteing the zucchini.
- Stir in 2 1/4 cups of pepper jack cheese. I’ll be honest here, I added more cheese to taste!
- Cube up the softened cream cheese and add to the sauce. Mix very well, you may even want to use a whisk.
- Season the sauce with salt and pepper.
- Layer the shredded chicken over the zoodles in your casserole dish.
- Pour the green chile cream sauce over your casserole. Shake the dish and give a little stir to make sure the sauce gets evenly incorporated.
- Sprinkle the remaining ¼ cup red bell pepper, ¼ cup yellow bell pepper, and ¼ cup green chiles over the top of the casserole.
- Sprinkle on the remaining ¼ shredded pepper jack cheese and the ¼ cup of sharp cheddar cheese.
- Bake the casserole at 350°F for 30 minutes, or until the cheese melts and the casserole is bubbling.
- Voilà , your casserole is complete. Dig in!
Nutrition
Notes
NotesAunt Ger Tip: HEB sells roasted and fresh hatch chiles when they’re in season. I usually buy a few tubs and break them into smaller batches and freeze them. I would use a big tub, or roast your own!Aunt Ger Tip: I use a micro plane or zester. It’s fast and there are no big chunks!Aunt Ger Tip: Most of the big grocery chains are selling tubs of white meat rotisserie-style chicken in chunks! It’s even easier than a rotisserie chicken with no waste and no mess.Aunt Ger Tip: This dish can be salty if you don’t watch your seasoning. Be sure to taste test as you go, so the salt doesn’t overpower the dish.