Super Easy CHICKEN CHILE RELLENO CASSEROLE, perfect every time!

poblano peppers

🥗Healthier: bell peppers

💰Cheaper: canned green chilies

Bell peppers are milder and easier to find.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while maintaining flavor.

cooked chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is plant-based and can be more economical.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is cost-effective.

Roast the poblano peppers until charred and cover them to sweat.

Heat oil in a skillet over high heat.

Add half an onion and two minced garlic cloves, sauté for 3 minutes.

Add 1.5 cups of diced chicken and season, cooking for 5 minutes.

Add two hatch peppers and one roma tomato, cooking for another 2 minutes.

Set the filling aside and peel the roasted poblano peppers, removing the stems and seeds.

Preheat the oven to 350°F.

In a mixing bowl, beat the egg whites of 6 eggs until stiff peaks form.

Add the egg yolks, 1 teaspoon of salt, baking powder, 1/3 cup of all-purpose flour, and 1/4 cup of heavy cream to the egg whites and mix until combined.

Lightly grease a baking dish and add half of the batter evenly.

Layer the roasted poblano peppers and the chicken filling on top of the batter.

Add another layer of poblano peppers and top with the remaining batter, evening it out.

Top with more cheese and hatch roasted peppers.

Bake in the oven for 45 minutes at 350°F.

While baking, prepare a salsa by boiling 4 roma tomatoes and blending them with 5 chile puas, 2 chile moritas, a piece of onion, 1 garlic clove, 1/2 teaspoon oregano, 1/2 teaspoon black pepper, 1/4 teaspoon ground cumin, and salt to taste, adding water as needed.

Fry the salsa in a saucepan over medium heat until simmering.

After 45 minutes, allow the casserole to cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens