Chicken Corn Poblano Casserole. Or any other pepper you like.
Our pepper plants are going crazy in the backyard, so I’ve been trying to come up with clever ways to use them all up. My husband’s about to start pickling them, so to circumvent that from happening, I hijacked a few jalepenos and some anaheim chilies from our backyard for dinner.
This dish can be easily prepared once the chilies and corn have been roasted. I used a rotisserie chicken to speed the process along since it was a week night.
Feel free to add as many peppers as you think you can stand. After the broiling and the subsequent cooking, they tend to lose their heat, so if in doubt, go heavy!
- 3 – 5 poblano chilies
- 1 large red bell pepper
- 3 ears shucked corn
- 1/3 cup all purpose flour
- sea salt and freshly ground pepper
- 3 1/2 cups 1% low-fat milk
- 3 cups shredded cheese, cheddar, queso fresco, and monterey jack
- 1 small red onion, diced
- 1 good handful of fresh cilantro, chopped
- 2 large eggs, lightly beaten
- 1 (15 oz.) carton of ricotta cheese
- cooking spray
- 18 (6 inch) white corn tortillas
- 3 3/4 cup chopped cooked chicken breast
- 1 cup thinly sliced green onions, divided
- Pinch cayenne pepper
Preheat broiler on high.
Cut poblanos and bell peppers in half lengthwise; discard seeds and membranes. Place poblanos and bell pepper, skin side up, on a foil-lined baking sheet; flatten with hand. Place corn on baking sheet. Broil for 10 minutes or until poblanos and bell pepper are blackened and corn is slightly brown. Place poblanos and bell pepper in a zip-top plastic bag plastic bag and seal. Let stand for 10 minutes. Peel and coarsely chop and set the poblanos and bell peppers aside separately. Remove corn kernals from cobs.
Lightly spoon flour into a dry measuring cup and level with a knife. Place flour, 1 tsp salt, and freshly ground pepper in a large saucepan. Gradually add milks, stirring with a whisk. Cook over medium heat until slightly thick, about 12 minutes, stirring constantly. Remove from heat. Add the poblanos to the milk mixture, and with a stick blender, puree the poblanos until slightly smooth.
Preheat oven to 350 degrees.
Combine bell pepper, corn, salt, 1 cup cheese, red onion, cilantro, eggs, and ricotta.
Coat bottom of a 13 x 9 inch baking dish with cooking spray. Spread 1/2 cup sauce in bottom of dish. Arrange 6 tortillas over sauce, overlapping slightly. Spread half of the ricotta mixture over tortillas; top with half the chicken. Sprinkle with 1/3 cup green onions and 2/3 cup cheese. Pour about 1 cup sauce over cheese. Repeat the layers with 6 tortillas, remaining ricotta mixture, remaining chicken, 1/3 cup green onions, 2/3 cup cheese. 1 cup sauce, and 6 tortillas. Coat 1 side of foil with cooking spray. Place foil, coated side down, over casserole. Bake at 350 degrees for 30 minutes or until bubbly.
Uncover, sprinkle with the remaining cheese, pinch cayenne pepper, and green onions. Bake, uncovered, 15 minutes mor until cheese melts. Let stand 12 minutes. Serves 12.