Poblano Enchilada Casserole – Low Carb, Gluten Free, Keto
At Thanksgiving one year, my husband and I made Chimichangas instead of a turkey. Our kids had gotten older and moved away and that year we decided to just go with what we were craving. We seem to always be up to making Mexican food. Last week at the shop I manage, we decorated our back window with chili pepper lights, margarita glasses, a colorful hanging lamp and lots of sombreros. Cinco de Mayo just makes us happy.
Cue the Poblano Enchilada Casserole. It is a layered enchilada made with poblano peppers instead of the usual corn tortillas so it is low in carbs. We love ours with or without cauliflower rice and generally top it with a fried egg and a pinch of raw onions sprinkled on top. They are delicious. We tested them 3 times to make sure we got our seasonings right where we want them. Posting this recipe on our blog ensures that we can make this again whenever we have the craving. I’m pretty sure that will happen again soon!
Tip: Wear food prep gloves when removing the poblano seeds! I couldn’t believe how much my hands burned after handling a zillion of them once. Hubby seems to be fine without gloves (I know, I’m a sissy). I didn’t think poblanos would have spicy seeds because the peppers don’t seem spicy at all, but I learned the hard way and wish I’d worn gloves that day. Lets just say that taking out my contact lenses that night was an adventure!
Cut the poblano peppers lengthwise so that they are nice and flat and long(as pictured). After boiling, you can layer them with one point facing up and the next one with its point facing down so that they fill in the entire casserole dish. We place them with the inside of the pepper facing up so that essentially they get “stuffed”.
- 1 small onion, finely diced
- 1 lg jalapeno pepper, seeds removed and pepper finely diced
- 1lb lean ground beef
- 1 tsp Goya Adobo with Cumin
- 1 tbsp chili powder
- 1 tsp garlic powder
- ½ tsp thyme leaves
- ½ tsp cumin
- ½ tsp Hot Mexican chili powder
- ½ tsp Ancho chili powder
- ½ tsp ground white pepper
- ½ tsp ground black pepper
- ¼ cup water
- 28 oz can tomato sauce
- ½ tbsp. chili powder
- 5 large poblano peppers, cut lengthwise, seeded (wear gloves if sensitive…my hands burned after poblano pepper seed handling once, hubby is always fine without gloves!)
- 1lb cheddar cheese, grated
- 1 small onion, diced
- Boil sliced poblano peppers until tender & flexible. Drain & cool while making the beef mixture.
- Preheat oven to 400 degrees F.
- Brown ground beef with spices until cooked through and no longer pink. Add the water and cook until the liquid is mostly absorbed.
- Mix tomato sauce and chili powder together in medium size bowl.
- In a 9x9 baking dish with deep sides, spoon some sauce onto bottom of dish and place poblanos on top with the inside part facing up, alternating the points of the poblano to cover the casserole dish. Fill with ground beef mixture, cheese, and onions and spoon a little sauce around the edges. Repeat with another layer of poblanos, beef, cheese, onions, and sauce.
- Bake for 30 minutes. Let cool slightly and serve. We love to top them with a fried egg and a sprinkle of raw onions.