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Growing up close to Mexico meant having authentic Mexican cooking in our home, as a way of life. It meant holding poblanos over the gas flame to char them, boiling nopalitos and mixing them with tomatoes, raw onion and cilantro, it meant albondigas soup. (It never meant an easy Keto, Paleo, GAPS Mexican dinner casserole, by the way; but we’re getting there!)
It meant chili rellenos on Friday nights.
Some were stuffed with meat, and some cheese. They were spicy and refined, silky and rich, surrounded by a bath of unadorned, smooth, hot tomato sauce. They were my dad’s favorite Mexican food. And they felt at once mysterious/other and like home.
Chile Relleno Casserole
Canned green chilies are one of the few prepared foods I still buy. For a busy mom that would NEVER at this stage in my life roast poblanos, their flavor brings me back to the comfort foods with which I grew up. This casserole is spicy, by the way, so get mild chilies and mild salsa if you don’t want heat.
It has all the classic elements of an old favorite, but in casserole form– which means an easy assembly; it can be made ahead of time if that’s helpful; it has a quick kitchen clean-up; then pop it in the oven. I love casseroles! They’re down home, yet special.
Serve topped with sour cream, fresh cilantro and olives.
Keto, GAPS, Paleo, egg-free Mexican casserole~
It’s a Keto, GAPS, and Paleo Mexican casserole, yes! Such a lovely dinner for all these diets. You’ll see the few variations below in the recipe, to make sure it’s right for you on the healing diet you’ve chosen! Enjoy!
It’s an easy and delicious dinner! Are you ready to make this?