Chile Relleno Casserole

Ingredients

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

Preparation

1
Preheat the oven to 350º F. Generously butter an 8″ x 10″ baking dish.
2
Whisk the eggs, cream and salt together well in a medium-sized mixing bowl.
3
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.
4
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.

 



Comments

Curt's picture

This sounds yummy!!

Yield:

8.0

Added:

Monday, October 11, 2010 - 7:16am

Creator:

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