Wednesday, August 14, 2013

Roasted Poblano Pepper Casserole

We planted one poblano pepper plant this year in the garden and it has been producing like nobody's business. It's one of the peppers that Daniel is unwilling to share with his co-workers so I've been freezing them as we harvest them. We picked yet another fresh batch the other day so after Daniel being out of town for the past several days only to be heading out again in the morning, I thought now was the time to do something with them. I searched high and low for a recipe that tickled my fancy but none came close to what I was looking for. This meant I just needed to create my own and create my own is what I did.

They were DELICIOUS!! Daniel didn't really say much about them until after he had finished his third helping. He said that it was a pretty good dinner which in Daniel code means they were amazing.

I hope everyone who gives these a try enjoys them as much as we did.

Roasted Poblano Pepper Casserole

8-12 poblano peppers, roasted with the skin peeled off
12 oz. Queso Fresco cheese
1 C. Mexican blend shredded cheese

Roasted Red Pepper Sauce:
1 roasted red pepper
1 lg. shallot, finely diced
3 garlic cloves, finely diced
2 tbsp. butter

3 tbsp. heavy cream
1 tsp. salt
1/2 tsp. black pepper
 1/8 tsp. cumin powder

Chicken Filling:
 2 chicken breasts, salted and peppered to taste, browned and cooked through and then shredded.
1 C. frozen corn
1 C. black beans, drained and rinsed.
1 C. diced tomatoes, drained
1/2 C. diced green onions
1 tsp. salt
1 tsp. black pepper
1/2 tsp. cumin powder


1.) Halve and seed poblano peppers. Lightly toss them with extra virgin olive oil and sea salt. Broil on high in oven until skin is browned and pulling away from pepper. Remove from oven and place them in a large ziploc bag until cooled. Once cooled peel skin off of peppers. Preheat oven to 375 degrees Fahrenheit.

2.) In a medium skillet over medium heat, add a tablespoon of butter and a tablespoon of extra virgin olive oil. Lightly salt and pepper chicken breasts on each side and add to a covered skillet. Cook until browned on each side and cooked through. 

3.) In a small skillet add 2 tbsp. butter and heat over medium low heat. Add diced shallots and garlic. Cook until softened.

4.) In a small food processor add roasted red pepper and softened shallots and garlic. Process until smooth. Add back to small pan and season with salt, pepper, cumin, and slowly mix in heavy cream. Allow to simmer over low heat.

5.) In medium bowl added shredded chicken, frozen corn, black beans, green onions and diced tomatoes. Season with salt, pepper, and cumin. Mix until thoroughly until fully incorporated.

6.) In a medium sized baking dish add a thin layer of the roasted pepper sauce on the bottom. Top with  8-10 poblano pepper halves. Top with chicken mixture and then top with 1/3 of the Queso Fresco cheese crumbled. Repeat layers. You'll have two regular layers plus an extra layer of the shredded chicken mixture. Top the last layer with remaining Queso Fresco cheese and the shredded Mexican cheese.

7.) Bake uncovered for 30-45 minutes or until browned on top and bubbly on the side. Allow to stand for a few minutes and then serve.

I know a few vegetarians and I would suggest substituting the chicken for cooked quinoa. My guess would be about two cups and it would be tasty cooked in vegetable broth and then mixed with some fresh cilantro.

Also, I apologize in advance if something is missing in the instructions or if something doesn't make sense. I typed this up with two screaming toddlers around me so my mind kept scattering elsewhere.

1 comment:

ricky albert said...

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