Creating the Low Carb Hatch Chile Rellenos Casserole is quite straightforward. Follow these steps for a successful dish:

1. Preheat your oven to 350°F (175°C).

2. Prepare the Hatch chiles: If not using pre-roasted chiles, roast them over an open flame until charred. Peel and slice them.

3. Cook the Meat (optional): In a skillet, cook the ground beef or turkey and diced onion over medium heat until browned. Drain excess fat and set aside.

4. Whisk Eggs and Cream: In a large bowl, whisk together the eggs, heavy cream, chili powder, cumin, salt, black pepper, and garlic powder until well combined.

5. Layer the Ingredients: In a greased 9×13-inch baking dish, spread half of the sliced Hatch chiles evenly on the bottom. Add the cooked meat (if using), followed by half of the shredded Monterey Jack cheese.

6. Pour Egg Mixture: Pour the egg and cream mixture evenly over the layered ingredients in the dish.

7. Add Remaining Ingredients: Layer the remaining sliced chiles on top and then sprinkle the rest of the cheese over everything.

8. Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the cheese is melted and bubbly, and the casserole is set.

9. Cool and Serve: Once baked, remove the casserole from the oven and allow it to cool for about 10 minutes. Garnish with fresh cilantro before serving.