Chile Relleno Casserole
By: Janis Smyth
Published: Monday, October 11, 2010 - 7:16am

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

This sounds yummy!!