Broiled Poblano Chicken Chile Relleno Casserole
A comforting Mexican-inspired casserole that transforms traditional chile rellenos into a family-friendly dish. Broiled poblano peppers are layered with tender poached chicken seasoned with cumin and coriander, sharp cheddar and Monterey Jack cheeses, then topped with a fluffy egg soufflé. The chicken is poached in an aromatic broth with onion, jalapeño, and cilantro that's later reduced to concentrate the flavors. Perfect for weekend dinners or entertaining, this hearty casserole offers all the smoky, creamy satisfaction of individual chile rellenos in an easy-to-serve format that feeds six.
Ingredients
- 6 large Poblano peppersAnaheim or Hatch chiles1:1vegetarianmilder
may be less smoky
- 1 ½ quarts water
- 1 cup white onion, diced large
- 1 jalapeno pepper, left whole
- 2 garlic cloves, left whole
- 1 small bunch cilantro, divided
- ½ teaspoon black peppercorns
- 2 teaspoons kosher salt, divided
- 1 pound boneless skinless chicken breasts, cut into a few large pieces
- ½ teaspoon white pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 cup sharp white cheddar cheese, shredded
- 1 ½ cups Monterey Jack cheese, shredded
- 3 whole eggs
- ¼ cup whole milk
- 2 tablespoons all-purpose flour
- ½ teaspoon baking powder
- sour cream
- diced Roma tomatoes
Instructions
- 1
Turn on broiler to high
- 2
Line sheet tray with foil and lay out poblano peppers
- 3
Broil 7-8 minutes per side until skin is completely charred and black
- 4
Place hot charred peppers into gallon zip lock bag and seal for 15 minutes
- 5
Remove peppers from bag one at a time and peel off charred skin
- 6
Split open peppers with fingers and scrape out seeds and stem with spoon or knife
- 7
Place water, onion, jalapeno, and garlic in 2-3 quart saucepan
- 8
Tie cilantro stems with twine and add to pot
- 9
Wrap peppercorns in cheesecloth pouch, tie and add to pot with one teaspoon kosher salt
- 10
Bring to boil then simmer ten minutes
- 11
Add chicken pieces, turn off heat and cover tightly
- 12
Let chicken poach in hot liquid for five minutes until no pink remains
- 13
Remove chicken quickly to bowl
- 14
Remove cilantro, jalapeno, peppercorns, and garlic to small bowl
- 15
Strain onions over bowl, add to chicken but retain liquid
- 16
Return aromatics to pot with liquid and fast simmer
- 17
Cook down to reduce liquid to one-quarter cup
- 18
Discard solids and save reduced liquid to cool
- 19
Shred cooled chicken with two forks
- 20
Mix chicken with onions, remaining kosher salt, white pepper, cumin, and coriander
- 21
Shred and mix both cheeses together
- 22
Chop remaining cilantro fine
- 23
Preheat oven to 350 degrees F
- 24
Brush oil or spray in 2-quart casserole dish
- 25
Lay two poblano peppers skin side down in bottom
- 26
Sprinkle one-third of cheese, chopped cilantro and half of chicken mixture
- 27
Repeat with second layer same as first
- 28
Top with last two poblano peppers skin side facing up
- 29
Sprinkle remaining cheese over top
- 30
Separate egg yolks from whites into two bowls
- 31
Add remaining salt to egg whites and beat to stiff peaks
- 32
Add milk and reserved liquid to egg yolks and whisk
- 33
Add flour and baking powder to yolks and whisk
- 34
Fold egg whites into yolk mixture
- 35
Spread egg mixture over top of casserole
- 36
Bake uncovered for 40-50 minutes until top is nicely browned and center reaches 150 degrees F
- 37
Cover with foil for last ten minutes if getting too browned
- 38
Let rest ten minutes
- 39
Cut into six portions with sharp knife
- 40
Serve with sour cream, chopped tomatoes and cilantro
Tips
Steam poblanos in the sealed bag to make peeling easier - the trapped heat and moisture loosens the charred skin naturally.
Don't skip reducing the poaching liquid as it concentrates the aromatic flavors that elevate the entire casserole.
Beat egg whites to proper stiff peaks for the fluffiest soufflé topping that won't collapse during baking.
Good to Know
refrigerate covered up to 3 days, reheat in 325F oven until warmed through
assemble completely up to egg topping, cover and refrigerate up to 1 day, add egg topping before baking
cut into squares while warm, accompany with sour cream and fresh tomatoes
Common Mistakes
don't skip steaming poblanos in bag to avoid difficult peeling
don't overbeat egg whites or they'll deflate when folded
reduce poaching liquid fully to avoid watery casserole
Substitutions
may be less smoky
FAQ
Can I use different peppers instead of poblanos?
Yes, Anaheim or Hatch chiles work well as substitutes, though they'll be milder than poblanos. You can also use large bell peppers for a completely mild version.
What if I don't have time to poach the chicken?
You can use rotisserie chicken instead. Skip the poaching step and season the shredded chicken directly with the spices and a bit of chicken broth for moisture.
How long will this casserole keep in the refrigerator?
The assembled casserole will keep covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the whole dish in a 325F oven until heated through.