Chile Poblano Casserole
Prep Time: 30 minutes
Yield: 6 servings
- 4 poblano chilies or green bell peppers
- Crisco® Original No-Stick Cooking Spray
- 2 tablespoons Crisco® Pure Vegetable Oil
- 1 cup chopped onion
- 4 (6-inch) corn tortillas cut into 1-inch pieces
- 2 cups grated queso añejo or mild Parmesan cheese
- 3 large eggs
- 3/4 cup sour cream or crema
- 1 tablespoon adobo sauce*
- 2 tablespoons minced cilantro
- HEAT oven broiler. Place rack 6 to 7-inches from heating element of oven. Lay chilies directly on oven rack. Broil 10 to 15 minutes or until chilies are brown and blistered, turning occasionally with tongs. Place chilies in bowl and cover with plastic wrap. Allow to rest 5-10 minutes. Peel skin, remove stems and seeds; chop.
- HEAT oven to 350°F. Coat 8 or 9-inch baking dish with no-stick cooking spray.
- HEAT oil in large skillet on medium-low heat. Add onion and tortilla pieces. Cook 1 to 1 1/2 minutes or until onion is tender. Stir in chopped chilies and cheese. Whisk eggs, sour cream, adobo sauce and cilantro. Pour over pepper mixture. Stir to combine. Spoon into prepared baking dish.
- BAKE 35 to 40 minutes or until knife inserted in center comes out clean. Serve warm.
- *Sauce can be found in your grocery's Hispanic section. Look for chipotle peppers packed in adobo sauce.
Rated 2.5 out of 5 by 4 reviewers.
Rated 2 out of 5 by BusyBee Looked better than it tasted Too much work for very little reward. Won't make again. March 20, 2013
Rated 4 out of 5 by maremo great it's a great dish , letting you discover the greatest of the poblano pepper! February 19, 2013
Rated 2 out of 5 by BayouGrump Not for us We found this to be edible but was far from being something we would make again. The flavor was poor and was a lot of work for something like this without being all that good. I would have rated this 5 stars with even more effort involved if it was good enough but this simply was not very good. We didn't really care for the texture either. I've made a lot of different egg casseroles and in my opinion, this was the worst so far. I hate giving a bad review but here it is. January 23, 2013
Rated 2 out of 5 by ldythang i wanted to like it.... but, i just didn't....it wasn't terrible, but i won't make it again...i suppose the eggs should have triggered "breakfast casserole" to me, but it didn't....it's also pretty labor intensive....one of my favorite dishes at my favorite mexican "haunt" is chili rellenos (not fried) and i suppose i thought this would compare with that....not....i would recommend a smoother, "cheesier" sauce/queso, rather than the textured cheese this recipe recommended.... August 27, 2012
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