Chile Relleno Casserole

Chile Relleno Casserole

Chile Relleno Casserole

45 minutes

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Details
  • Servings:   8
  • Gluten-Free:   True
  • Weight Watchers:   11 Points
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Cuisine
  • side dish
  • lunch
  • main course
  • main dish
  • dinner
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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
Instructions

Preheat the oven to 350 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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