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Chicken Chile Relleno Casserole
Chicken Chile Relleno Casserole combines layers of roasted poblano pepper, chicken, onion, cheese, and seasonings, all topped with a fluffy egg batter that bakes up golden and bubbly.
Ingredients
6 large Poblano peppers
1 1/2 quarts water
1 cup white onion diced large
*1 jalapeno pepper left whole
2 garlic cloves left whole
1 small bunch cilantro, divided
1/2 teaspoon black peppercorns
2 teaspoons kosher salt, divided
1 pound boneless skinless chicken breasts, cut into a few large pieces
1/2 teaspoon white pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 cup sharp white cheddar cheese, shredded
1 1/2 cups Monterey Jack cheese, shredded
3 whole eggs
1/4 cup whole milk
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
Garnish
Sour cream
Diced Roma tomatoes
Instructions
- Turn on broiler to high.
- Line a sheet tray with foil and lay out whole poblano peppers. Broil 7-8 minutes per side or until the skin is completely charred and black.
- Immediately place hot charred peppers into a gallon zip lock bag and seal for 15 minutes. This will loosen the charred skin.
- Open bag and remove one pepper at a time and peel off charred skin. Split open with your fingers and scrape out seeds and stem with a spoon or knife. Set peeled peppers aside.
- While peppers are broiling, place water, onion, jalapeno, and garlic in a 2-3 quart saucepan or pot. Tie about 10 stems with leaves of cilantro with twine and add to the pot.
- Wrap peppercorns in a small pouch of cheesecloth, tie and add to the pot along with one teaspoon of kosher salt and bring to a boil then simmer ten minutes.
- Add the large pieces of chicken, turn off heat (pot can be left on the burner) and cover tightly and let the chicken poach in the hot liquid. Check after five minutes and if no pink, remove chicken quickly to a bowl to stop cooking.
- Remove the cilantro, jalapeno, peppercorns, and garlic to a small bowl. Over a bowl or large measurer, strain out onions and add to the bowl with the chicken but retain liquid. Return cilantro, jalapeno, peppercorns, and garlic to the pot with the liquid and put on a fast simmer. Cook down to reduce the liquid to one-quarter cup. Discard the solids and save the reduced liquid to cool.
- Once the chicken cools, shred with two forks or your fingers and return to the bowl with the onions and mix in ½ teaspoon of kosher salt, white pepper, cumin, and coriander. Set it aside.
- Shred and mix the two cheeses together.
- Chop the remaining cilantro fine.
- Preheat oven to 350 degrees F.
- Brush a little oil or kitchen pan spray in the 2-quart casserole dish and lay out two cleaned poblano peppers, skin side down into the bottom.
- Sprinkle on one-third of the cheese, a sprinkle of chopped cilantro and half of the cooked chicken and onion mixture.
- Repeat with a second layer same as the first.
- Top with the last two poblano peppers skin side facing up this time.
- Sprinkle over the last third of cheese.
- Separate the egg yolks from whites into two medium bowls.
- Add the remaining half teaspoon of salt to the egg whites and beat to stiff peaks with a hand mixer.
- Add the milk and reserved liquid from earlier to the egg yolks and whisk to combine. Then add the flour and baking powder and whisk.
- Fold the egg whites into the egg yolk mixture then spread over the top of the casserole.
- Bake uncovered for 40-50 minutes or until the top is nicely browned and a probe thermometer inserted into the center reads at least 150 degrees F. (May need to cover with foil for last ten minutes if getting too browned.)
- Let rest ten minutes then cut into six portions with a sharp knife.
- Serve with sour cream, chopped tomatoes and a little more chopped cilantro. Or serve with Southwestern Red Chile Sauce or our Restaurant-Style Salsa.
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Notes
* If you like it mild, use less than one jalapeno or eliminate it all together.
Find it online: https://www.afamilyfeast.com/chicken-chile-relleno-casserole/
