Chile Relleno Casserole

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

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Before beginning, ensure that the raw cashews have been soaking in hot water for at least 15 minutes.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

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