While a cheese pie is a lot like a quiche, it’s not exactly the same. It’s the basic recipe adapted with different ingredients that takes it on a different path. In this case, our cheese pie is similar to the Chile Rellano casserole but with a couple of differences. This recipe is adapted from Miz Liz at Low Carb Friends. I made a few adjustments and changes to spice it up a little more.

It cooks quickly and makes a thick, satisfying slice of pie. It will serve six average appetites, but those bigger eaters should be content with one-quarter of the pie.  You can dress it up when you serve it with other go-withs like pico de Gallo, avocado or guacamole, and/or sour cream.

If you want it to be spicier, add more fajita or taco seasoning to it. Don’t want it spicy at all? Omit the seasoning and simply add salt and pepper. While it does use a low carb baking mix – the original recipe came from Carbquik’s web site -, you don’t have to use it. Omit the flour if you wish, or simply use 1 tablespoon of any low carb flour to help thicken it.

I hope you will give this a try and let me know what you think

Chicken Chile Rellano Casserole

2 4 oz. cans chopped Green Chilies, drained
1 cup shredded Chicken
1/2 cup Onions, chopped
2 cups shredded Cheddar Cheese or Cheddar Jack Cheese
1/2 cup Cream plus 1/2 cup Water
1 cup CarbQuik mix or other Low Carb Baking Mix
1 – 2 tablespoons of Fajita or Taco Seasoning Mix
4 eggs

Preheat oven to 425 degrees (F.) Grease an 8″ pie plate or casserole dish or spray with baking spray.

Drain the chiles and spread them over the bottom of the pan. Top with cheese, then spread the chicken and chop onions over the top.

In a large bowl, beat the eggs, cream, water, seasoning, and baking mix together until it is completely mixed using a spoon or silicone spatula. Pour over the chicken and cheese. Place pie pan on a baking sheet and bake in the center of the oven for 25 to 30 minutes. Insert a knife in the middle to check if it is fully set.

Cool for about 10 minutes to allow it to finish setting up to make it easier to cut. Serve with sour cream, pico de gallo, and/or guacamole to garnish. A green side salad works well with this dish.

Makes 4 to 6 servings, depending on appetite.

Tip: For those who want a meatless dish, simply omit the chicken.
If you would like to add corn to it, use Dynasty Baby Sweet Corn and chop it up. It adds the flavor with only 0.3 carbs extra per serving of 1/6.