This cheesy chicken poblano casserole has a perfect combination of smokey and spicy in a quick and easy casserole!
We live in a small town where there aren’t many quality restaurants that are also budget-friendly! However, there is a fantastic authentic Mexican restaurant that not only is budget-friendly, but the food is AMAZING!
I have been known to gorge myself eating their stuffed poblano peppers completely! However, the combination of the spicy roasted pepper with the mild creamy cheese and the bonus of mashed potatoes (we all know I’m nuts for potatoes) all topped with their spicy salsa verde make it the perfect drunk, hangover, ruin my diet comfort food!
I still haven’t completely cracked their recipe, but this one is pretty close! Stuffed Poblanos are a traditional Mexican treat that can be stuffed with any meats, cheeses, veggies, even potatoes, depending on where in Mexico you are! They are usually topped with red sauce (salsa Roja) or green salsa (salsa verde).
My version of poblano casserole is less labour-intensive but still has all the beautiful flavours you would find at most Mexican restaurants!
Cheesy Chicken Poblano Casserole
Ingredients
- 3 medium poblano peppers
3 cups ground chicken (minced chicken) - pre-cooked
⅓ cup salsa
½ cup sour cream
¼ cup green onions (scallions or green shallots) - chopped
1 cup Colby Jack cheese - shredded
1 cup cheddar cheese
2 tablespoons cilantro (coriander) - chopped
Instructions
- Wash and dry poblano peppers and either place over gas grates over an open flame to char the outside skin or place poblano peppers on a cookie sheet using an electric stove. Set under the broiler on high for 3 to 4 minutes on each side or until skin begins to blister and char. If roasting peppers in the oven, make sure to keep the oven cracked while heating
- Once peppers are charred, place in a bowl, cover with a clean, dry towel, and let rest for 10 minutes. Doing this will help make removing the skin much easier!
- Once peppers have steamed, take a knife and scrape away the charred skin.
- Slice the top off the pepper, then slice it in half, exposing the seeds and veins; carefully scrape out as much as the seeds and veins you would like, remember the heat is in all the seeds and veins. Chop poblano.
- Preheat oven to 375 degrees Fahrenheit.
- In a bowl, mix the chicken, sour cream, salsa, green onions, cilantro and 1/2 the shredded cheese and the chopped poblano pepper.
- In a small casserole dish, 11×7 or 8×8 works great, spread poblano-chicken mixture on the bottom of the dish and top with remaining cheese.
- Bake for 30 minutes or until bubbly and golden on top.
