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Easy Cheesey Chili Rellano Bake


This is easy, fast to prepare, and decadently delicious. Does this LOOK like “diet food”, I ask you?! Of course not! Chilies are in season right NOW. If you’re lucky, you can find a vendor who will not only roast them, but peel and vacuum seal them as well. Mmmmmm, Mmmmmmm. Give this one a try!

Easy Cheesey Chili Rellano Bake

  • 27 oz. canned green chilies, seeds removed, flattened
  • 1 pound pork sausage, cooked, cooled and crumbled (substitute any leftovers on hand, or use beef, chicken, whatever!)
  • 2 cups shredded cheddar cheese
  • 4 extra-large eggs
  • 1/4 cup heavy cream

Preheat oven to 350F. Rub some of the sausage grease over the inside of a square 9×9 baking pan. Use half of the chilies to line the bottom of the pan. Scatter the cooked sausage over the chilies. Add 1-1/2 cups of the shredded cheese. Layer the rest of the green chilies in an even layer over that. Beat eggs lightly with cream (use any kind, but heavy is delicious) and pour over contents of pan. Scatter remaining cheese over all. Bake for 45-60 minutes, until most of the liquid is set. Cool in pan for five minutes for easier serving.

Serves: 9

5.5 net carbs per serving: 377 calories; 30g fat; 8.4g carb (2.9g fiber; 0.3g sugar); 18.1g protein.


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