Chicken Chile Relleno Casserole

We had a nice weekend in Cincinnati with the G Man – I’ve got tons of too-too-cute pictures I’ll post later this week.  He’s growing SO fast!  Anyhoo.  Needless to say, I didn’t get much opportunity to cook, but that’s okay because I’ve been meaning to post this recipe for some time now.

I think I’ve mentioned a time or three that I really miss Mexican food.  Not necessarily Tex-Mex, either, although I do miss that, but real Mexican.  My ex is 3rd generation Mexican American and his maternal grandmother, aside from being the sweetest human being I’ve ever met in my entire life, was an incredible cook.  Watching her cook (and eating her cooking) gave me a keen interest in Mexican cuisine and one of my very favorite dishes is Chile Rellenos – roasted poblano peppers stuffed with Mexican cheeses, coated in a delicate batter of eggs and swimming in a rich tomato broth, they are absolutely delicious.

They are also an absolute pain in the tookus to make.  I make them maybe once every 5 years, to give you an idea just how large of a pain they are to make.

The answer to that problem is this casserole, which is an adaptation of a recipe that’s been floating around the internet for, well, ever.  I don’t know why I’d never made it for Beloved before, because he loves casseroles and chile rellenos, but when I did he sucked it down.  It is super simple; the original recipe calls for canned, whole green chiles and jack and cheddar cheeses, but in the interest of maintaining some authenticity I roasted poblano peppers and used fresh Mexican cheese as well as cheddar.  I also added some leftover roasted chicken to help make it more filling – the original recipe has no added meat, so you don’t have to use any if you don’t want to.  We ate this for dinner, but without the chicken it would make a great brunch dish.

Chicken Chile Relleno Casserole

Chicken Chile Relleno Casserole

serves 6 – 8

2 – 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.

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Chile Relleno Casserole on Foodista

14 thoughts on “Chicken Chile Relleno Casserole”

  1. I have a similar recipe that is so delicious! There’s a restaurant close by that makes the most incredible chile rellenos I’ve ever encountered. They stuff them with carnitas in addition to the cheese. The sauce they use is just incredible. I’ve taken many “cooks” there and every single person has told me it was the best meal they’ve ever eaten. So when are you coming to visit? (Oh, they also make their own tequila – and their margaritas are STRONG!)
    : )

  2. Interesting. I, after years of cooking Asian mostly, have developed a recent thing for Mexican-style foods. But I am not sure if poblano peppers are readily available in Whole Foods. Luckily there’s little Mexico right up the way in Redwood City.

  3. You know, I have never had one of those. I think I might give it a try, but moreso at work as the other half doesn’t like spicy food. I can see how they would be kind of a pain to make, mind you that is nothing that would stop me now, is it?
    This also reminds me of when my mother used to make cabbage rolls. They are time consuming to make, and she got fed up with my Dad unrolling the cabbage to get at the stuffing inside, so she just lined a big roaster with cabbage leaves, made the rice and meat mix, and covered the works with cabbage. Cabbage roll casserole, and we ate it all!~

  4. I am so making this for my mexican food lovin family…as soon as I figure out how to take it easy and rest without guilt. 🙂 Hope your Monday is marvelous…can’t wait to see the pictures of little G! XX

  5. ¡Ay, caramba! Nom Nom!

    I have always contended that the litmus test for a good Mexican restaurant are Chile Rellenos. If your server can’t pronounce them run, if the establishment spikes them – try everything on the menu. The only more challenging test is mole, but that is another post.

    My favorite establishment does both extremely well! Thanks dear! (Eat at Jans’s)

  6. I freaking LOVE chile rellenos but they are such a bitch to make that I don’t even try. When you can find a good place to get them go for it. If that is your house I’m on my way.

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