Chile Relleno Casserole

Photo: Janis Smyth

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

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.