Traditional chile rellenos are not the easiest things to make, but you can get the same flavors in this tasty casserole without all the work! Chicken, poblano peppers, eggs, cheese and cream are baked in delicious layers resulting in a scrumptious meal that takes just minutes to make.
Chicken Chile Relleno Casserole
Submitted to Foodista by Jan's Sushi Bar
Serves 8
3 cups chopped cooked chicken
8 poblano peppers, roasted, seeded, peeled and halved
3 eggs
3/4 cup heavy cream
1/2 teaspoon salt
8 ounces Queso Fresco, or other soft Mexican cheese
4 ounces cheddar cheese, shredded
Preheat the oven to 350º F. Generously butter an 8″ x 10″ baking dish.
Whisk the eggs, cream and salt together well in a medium-sized mixing bowl.
Line the bottom of the baking dish with half of the poblano peppers, cut side up; top with the chicken and Queso Fresco. Arrange the remaining poblano peppers over the top of the chicken and cheese, cut side down, and pour the egg/cream mixture evenly over the entire dish. Top with the shredded cheddar cheese.
Bake for 35 – 45 minutes, or until a knife in inserted in the center comes out clean and the top is golden brown. Allow to rest for 5 – 7 minutes before serving.
