KETO Chile Rellenos Casserole and Goji Berry Salad
Channel: KETO In the Kitchen with Jasmine
Date: 2023-05-03

Recipe Inspired by:


https://www.finecooking.com/recipe/chiles-rellenos


And:


https://www.isabeleats.com/chile-relleno-recipe/


For the Filling:


1/4 cup extra-virgin olive oil
2 Tbs. finely chopped garlic (6 medium cloves)
1 medium red onion, finely chopped
1 medium green bell pepper, finely chopped
1 tsp. ground cumin
1 tsp. fresh Oregano from the Garden
1/4 tsp. ground cinnamon
Kosher salt
1 lb. ground turkey
1/2 cup craisins

1/2 cup Vegetable broth


For the Topping:


Pace Salsa


For the chiles:


Mixture of Poblano Peppers, Green Pepper and Jalapeno Peppers


Place on baking sheet and place under a broiler on hi.


Make the filling.


In a pot, heat the oil over medium heat until hot. Add the garlic and cook, stirring, until translucent then add the onion and spices.


Add the green pepper and cook until tender then add the peppers and the broth.


Dump into a baking dish and add the homemade cheese and the salsa and top with cheddar.




Make the cheese sauce:


2 cups of freshly-grated Parmesan cheese
Vegetable broth
2 TBSP butter
4 Mozzarella sticks
Sour Cream


Cook on medium-low and use in the casserole recipe (See Above).


Bake for 1 hour at 350 degrees.