Chile Relleno Casserole {healthy and gluten free}



  • 14 ounces poblano chiles ({I like Ortega Brand})
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 2 cloves garlic (minced)
  • 28 ounces diced tomatoes
  • salt
  • 3/4 cup crumbled feta cheese
  • 1/4 cup cheddar cheese ({or Rice Cheese for healthier version})
  • 1 teaspoon fresh oregano leaves (minced)
  • 6 whole eggs
  • 12 egg whites ({I used Costco Eggs - inexpensive for organic eggs})
  • 1/3 cup gluten free flour
  • 1 teaspoon baking powder
  • 1 1/2 cups shredded cheddar cheese ({or Rice Cheese for healthier version})
  • sour cream (or Greek Yogurt for topping)
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    Made it


    1. 1. Heat olive oil in a large saute pan, on low. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for a minute more. Add the tomatoes. Bring to a simmer and keep the heat to low. Gently simmer for 15-20 minutes. Remove from heat and set aside.
    2. 2. Preheat oven to 375°. Pour tomato sauce into the bottom of an 8x12 inch baking dish (the tomato sauce should be the consistency of a thin spaghetti sauce. If it is too thick, thin it out with a little water).
    3. 3. Layer the Chile's over the tomato onion mixture. Top with 1/2 cup shredded Monterrey Jack cheese.
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