Chile Relleno Casserole
Ingredients
chicken3 cups
poblano peppers8
eggs3
heavy cream0.75 cup
salt0.5 teaspoon
queso fresco8 ounces
cheddar cheese4 ounces
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Preheat the oven to 350 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.
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