Easy CHILE RELLENO Chicken CASSEROLE | using Mild Flavored POBLANOS | MEXICAN INSPIRED FLAVORS

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

monterey jack cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella cuts fat while cheddar is more accessible

Crack 5 eggs into a large bowl.

Add 1 and 3/4 cups of milk to the bowl.

Add 3 tablespoons of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of chili powder, 1/2 teaspoon of ground cumin, 1/4 teaspoon of black pepper, 1/4 teaspoon of salt, and 1/2 teaspoon of garlic powder to the bowl.

Whisk all ingredients together until well combined and set aside.

Preheat the oven to 450°F (232°C).

Wash and dry 6 large poblano peppers, then cut off the tops and remove the seeds, cutting them in half lengthwise.

Coat the inside and outside of the poblano halves with 1 tablespoon of cooking oil using a pastry brush.

Place the poblano halves on a sheet pan and roast in the preheated oven for 30 minutes until charred.

Remove the roasted poblanos from the oven and let them rest for 15 minutes before peeling off the skins.

Layer the roasted poblanos in a greased 9x11 casserole dish.

Sprinkle 2 cups of shredded cheese (1 cup cheddar jack and 1/2 cup sharp cheddar) over the poblano layer.

Add 2 cups of fully cooked chicken over the cheese.

Layer the remaining roasted poblanos on top of the chicken.

Top with another 2 cups of shredded cheese (cheddar jack and sharp cheddar).

Pour the egg and milk mixture evenly over the layers in the baking dish.

Place the casserole in the oven at 350°F (177°C) for 45 minutes, until the top is puffy and golden brown, pulling away from the edges.

Let the casserole sit for 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens