Get ready to transform your dinner routine with a mouthwatering Mexican-inspired dish that combines the smoky richness of roasted poblano peppers, the hearty goodness of ground chicken, and a melted cheese blanket that will make your taste buds dance! This LDC Chicken Chili Relleno Casserole is not just a meal; it's a culinary adventure that brings the vibrant flavors of Mexico right to your dining table in just over an hour.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 4 large poblano peppers
- 1 pound ground chicken
- 1 cup shredded cheese
- 1 can diced tomatoes
- 1 cup corn
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup chicken broth
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.
- Prepare the poblano peppers by roasting them. Place peppers directly on a gas stovetop flame or under the broiler, turning occasionally until the skin is charred and blistered on all sides.
- Transfer the roasted peppers to a sealed plastic bag or covered bowl and let steam for 10 minutes. This will help loosen the skin.
- Once cooled, carefully peel off the charred skin from the peppers. Cut peppers in half lengthwise, remove seeds, and set aside.
- In a large skillet, brown the ground chicken over medium-high heat, breaking it into small pieces. Cook until no pink remains, about 6-8 minutes.
- Add chopped onion and minced garlic to the chicken. Sauté for 2-3 minutes until onions are translucent.
- Stir in cumin, chili powder, salt, and pepper. Mix in diced tomatoes, corn, and chicken broth. Simmer for 5 minutes.
- Layer the roasted poblano pepper halves in the prepared baking dish, creating a single layer.
- Pour the chicken mixture evenly over the peppers. Top with shredded cheese, covering the entire surface.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
- Remove from oven and let rest for 5-10 minutes before serving. This allows the casserole to set and makes it easier to portion.
- Serve hot, optionally garnished with fresh cilantro, sour cream, or sliced green onions.
Tips
- Roasting Peppers Pro Tip: For the most authentic flavor, char your poblano peppers directly over an open flame. If you don't have a gas stovetop, use your oven's broiler, but watch them closely to prevent burning.
- Skin Removal Hack: The steam method (placing roasted peppers in a sealed bag) makes removing the charred skin much easier. Let them rest for at least 10 minutes for best results.
- Cheese Selection: While the recipe calls for shredded cheese, experiment with a blend of monterey jack and cheddar for extra flavor complexity.
- Make-Ahead Magic: You can prepare the chicken mixture and roast peppers a day in advance to streamline your cooking process.
- Spice Level Control: Adjust the chili powder and cumin to match your heat preference. For a milder dish, reduce the amount; for more kick, add a dash of cayenne.
- Serving Suggestions: Elevate your casserole with fresh toppings like chopped cilantro, a dollop of sour cream, or some sliced green onions for added freshness and texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 18g
Protein: 25g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 85mg
