One of my favorite cuisine's is Mexican. It brings me back to a time when I owned a small cottage with a palapa in Isla Holbox (pronounced Hole-bosh), Mexico - one of my happy places. My friend, Donna, came to visit me last week from Colorado and she is on a Keto-vegetarian diet and I wanted to prepare something for her that she would be able to eat -guilt free, and also thoroughly enjoy. This recipe was perfect for her and I love it as well. We ate it for dinner AND breakfast! Pair this with a nice tequila (or margarita if you are not watching your carbs), and you are in for a serious treat!
INGREDIENTS
6 Green chilies, 4 poblano peppers, and 2 jalapeno peppers
2 C ~ 2 % Milk
5 eggs & 5 egg whites
2/3 C almond flour (use all purpose flour if you are not watching your carbs)
6 C cheddar cheese
1 (8oz) can tomato sauce
½ tsp salt/pepper
DIRECTIONS
Preheat oven to 450 degrees.
Line sheet pan with parchment paper and add the peppers
Roast the peppers for 10 minutes, turn and roast for 10 more. Continue until peppers are nicely charred on each side. Place them in a paper bag and seal. The peppers will sweat and slowly cool which will make the skins easy to peel.
After 1 hour, Take the peppers out of the bag and peel the skins and take out the seeds. You will want to wear gloves for this step.
Next in large mixing bowl, add the eggs, egg whites, s/p and whisk them together, then and the milk and flour and beat together until smooth.
Add 5 cups of cheese to another mixing bowl and now we are ready to assemble the casserole. Reserve 1 cup of cheese. (6 cups total)
Spray a 9 X 13 pan with nonstick avocado oil.
Then layer half of the chili, pablano, jalapeno pepper mix, then sprinkle half of the cheese mixture and egg mixture. Repeat the layers with the remaining peppers, cheese and egg mixture.
Next, pour the tomato sauce over the top and bake the casserole at 350 for 30 minutes.
After 30 minutes, pull the casserole out and top with remaining cheese and bake for 20-30 more minutes or until a knife inserted near the center comes out clean.
** If you are on a time crunch, you can make this recipe in less time by replacing the home-roasted peppers with store bought, canned green chilis (mild or spicy depending on your taste) and canned jalapenos. This will save you about and hour and a half!
****Add your comments below - let us know where you always go to for your happy place! ****
NUTRITIONAL INFORMATION
My happy place is always with my family and/or friends in really any setting. I like to look around the room or wherever we are and watch everyone having a good time. It warms my heart to see happy people and I feel so grateful. I LOVE love!! xo