Chile Relleno Keto Quiche.....without all the mess!

Anyone who makes or has made Chile Rellenos know they are time consuming, not keto friendly and messy. But I just cannot get that yummy chile craving to go away. I looked for a casserole recipe but none have measured up to the egg, chile, cheese flavor from traditional Rellenos. So I decided to just wing it today with my breakfast. I had to roast some peppers I purchased so why not, right?!

Everyone in the family (keto and non-keto) loved this dish and wanted more! It makes your heart happy when your recipes work. I hope you and your family enjoys it as well.

For the recipe pictured below, I used my mini Dash 8" electric skillet. It can be just as easily be done on the stove or in the oven. Please read the whole recipe because you will need to prep your chiles. Canned chiles will work, but the flavor will not be the same. Once you have fresh roasted chiles, nothing compares. I recommend fresh roasting your chiles. Oh! And yhe chiles freeze really well after roasting. I keep them on hand in the freezer for when those cravings hit!

Chile Relleno Keto Quiche

2 roasted poblano chiles*, peeled and seeds removed
1 roasted jalapeno or serrano*, peeled and seeds removed diced (optional adds tons of spicy heat)
100g pepper jack cheese shredded
4 large eggs
2 T heavy cream
2 T coconut flour
1 tsp baking powder
1/2 tsp pink salt
1/2 tsp Black pepper
1/2 tsp Simply Organic Adobo seasoning
1 T Coconut oil
Spicy Green Chile Recipe

Make the Spicy Green Chile sauce.
Mix eggs, cream, flour, baking powder, pink salt, black pepper and Adobo. Mix well and sit aside for at least 5 minutes. This allows the flour to absorb and soften.
Shred the cheese. You can use any cheese to your liking.
Heat skillet with coconut oil. Stir egg mixture and pour half into the heated skillet. Place one poblano (open flat) over the egg. Top with most of the cheese and the diced jalapeno. Top with second poblano. Pour the rest of the egg over the skillet. Top with remaining cheese. Cover skillet reduce heat to low. Cook until set and all cheese has melted. This takes a good 20 to 30 minutes. (For oven in greased 8x8 baking dish layer as directed, cover with foil and bake at 350°F for 20-25 minutes.)
I serve this with the hot Ranchero sauce over the top.
For dinner I serve with warm taco meat, avocado, sour cream, shredded lettuce, diced tomato and queso fresco.

*To roast chiles I wash the peppers and dry completely. Cut off the stems but don't cut into the chiles (this helps them fit in the air fryer). Place dry chiles in your air fryer (no oil required). Air fry at 390° for 12 to 15 minutes for large chiles. This works for all peppers just adjust the time for the size of the chiles. I turn the chiles half way through. The chiles skin should be blistered when they are ready. Remove from fryer to a large bowl and cover until cool enough to handle (30 minutes). Take each chile, pull out stem, slit down one side and scoop off seeds. Flip over and peel the "plastic" looking skin. Chiles are ready to use whole, strips or diced in your favorite recipes.