Tuesday, March 8, 2011

Tasty Tuesdays...Chicken Poblano Casserole

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Welcome to Tasty Tuesdays!
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This week I made a recipe I've had torn out of Cooking Light magazine for a while - Chicken Poblano Casserole.  You can find original recipe right here.
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I will say that this recipe was a lot more involved than I originally thought.  I guess I didn't read the recipe too thoroughly before starting - if I had I'm not sure I would have made this!  It was good but not exceptional.  I actually enjoyed the leftovers more than I did the night I made it.
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Ingredients:
- 3 poblano chiles (about 12 ounces)
- 1 large red bell pepper (about 8 ounces)
- 3 ears shucked corn (I used frozen and it worked just fine)
- 1/3 cup all-purpose flour
- 1 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 3 1/2 cups 1% low-fat milk
- 3 cups (12 ounces) pre-shredded reduced-fat 4-cheese Mexican blend cheese, divided
- 1/3 cup chopped red onion
- 1/3 cup chopped fresh cilantro
- 2 large eggs, lightly beaten
- 1 (15-ounce) carton part-skim ricotta cheese
- Cooking spray
- 18 (6-inch) white corn tortillas (I used flour because I already had some on hand)
- 3 3/4 cups chopped cooked chicken breast
- 1 cup thinly sliced green onions, divided
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1.  Preheat broiler.
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2.  Cut poblanos and bell pepper in half lengthwise; discard seeds and membranes. Place poblanos and bell pepper, skin sides up, on a foil-lined baking sheet; flatten with hand. Place corn on baking sheet. Broil 10 minutes or until poblanos and bell pepper are blackened and corn is lightly browned. Place poblanos and bell pepper in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsely chop; set poblanos and bell pepper aside separately. Remove corn kernels from cobs.
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3.  Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon salt, and black pepper in a large saucepan. Gradually add milk, stirring with a whisk. Cook over medium heat until slightly thick (about 12 minutes), stirring constantly. Remove from heat. Combine 1 cup milk mixture and poblanos in a blender; process until smooth. Stir pureed poblano mixture into remaining milk mixture.
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.4.  Preheat oven to 350°.
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5.  Combine bell pepper, corn, remaining 1/2 teaspoon salt, 1 cup Mexican cheese, red onion, cilantro, eggs, and ricotta.
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6.  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 ricotta mixture over tortillas; top with half of chicken. Sprinkle with 1/3 cup green onions and 2/3 cup Mexican cheese. Pour about 1 cup sauce over cheese. Repeat layers with 6 tortillas, remaining ricotta mixture, remaining chicken, 1/3 cup green onions, 2/3 cup Mexican cheese, 1 cup sauce, and 6 tortillas. Pour remaining sauce over tortillas. Coat 1 side of foil with cooking spray. Place foil, coated side down, over casserole. Bake at 350° for 30 minutes or until bubbly.
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7.  Uncover; sprinkle with remaining 2/3 cup Mexican cheese and 1/3 cup green onions. Bake, uncovered, 15 minutes or until cheese melts. Let stand 15 minutes.
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I also made some guacamole to serve along with this.  Yum!
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Now it's your turn to link up what you cooked this week.
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{ Please remember to add a link in your post back to Tasty Tuesdays or add the Tasty Tuesdays button which can be found on my sidebar.  Thanks! }
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30 comments:

  1. Your chicken poblano casserole looks awesome! I have it bookmarked. Thanks, Karen

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  2. I think this sounds like a wonderful recipe! Like a poblano mexican lasagna. You said it wasn't exceptional so I might tweak it but it looks like a keeper to me! Thanks!

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  3. This looks yummy! I always love looking through cooking light. Thanks for hosting the swap :)

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  4. Thank you for hosting this. I love reading everyone's recipes and choosing one or two to keep. The Cheese Garlic Biscuits that I linked might go well with your chicken dish.

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  5. Your casserole looks fabulous! I shared a recipe for Red Grape Muffins today, thanks for hosting.

    -Brenda

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  6. My husband was looking over my shoulder as I was viewing your recipe and now wants this for dinner!

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  7. It looks tasty, but recipes that are too involved can be frustrating, especially if you aren't blown away by the results! At least you had tasty leftovers though. Thanks for hosting!

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  8. Love your honesty about your recipe. Complicated recipes are hard to keep up with on a day-to-day basis. I have Jamie Oliver's Food Revolution cookbook, and I LOVE it, but the recipes take forever to make, so I don't cook anything out of it very often. Your casserole looks delish!

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  9. Oh, Alissa! I want some of that. NOW. :)

    I love the Chicken Poblano soup at one of our local restaurants, so I know I would love this!

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  10. That dish looks absolutely AMAZING. Photos are stunning. Thanks for hosting the hop.

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  11. That looks awesome! I'm going to try making it without the chicken.

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  12. The casserole looks beautiful and it has lots of great ingredients in it! I'm sure you can tweak it to simplify it and make it perfect for you.
    This week I am sharing my recipe for Mashed Garnet Yams With Bacon, Chipotle and Pecans. I am really happy with how it turned out-yum!
    Thanks for hosting!

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  13. Your casserole would go perfectly with my soup! I'll have to do that soon.

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  14. Thanks for hosting - it's my very first blog hop! Your meal looks gorgeous and makes me want to go out and buy some chicken for dinner!

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  15. I've never eaten this. It sure does look delicious. I love your photos!

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  16. oh my goodness, i'd like that for dinner tonite. what time you making it? hehe.

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  17. It may have been labor intensive, but it sure looks GOOD!

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  18. Hi Alissa! I am so coming over to your house for dinner! I adore poblanos and chicken and your casserole has me drooling on my keyboard! Linking up a Mexican-Italian fusion pasta bake! All the best, Alex

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  19. This casserole looks and sounds amazing! I hope you will be bringing it over to What's On the Menu Wednesday this week.

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  20. This looks so good...we love using poblano peppers and this would be great for a brunch or casual dinner. LOVE it. Thanks for sharing and as always, hosting the party.

    Happy Tuesday.

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  21. Would love to follow you on Twitter. R U on Twitter? I just tweeted a link to the chicken poblano casserole...fantastic.

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  22. I am SO late today! But so happy to link up! Thanks for hosting-as always! :)

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  23. Well it certainly looks delicious as if it was worth the effort!

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  24. This looks amazing! I will be adding this to my menu for next week!
    Ashlyn

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  25. The casserole looks really good!!!

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  26. Don't you hat that when you spend so much time on something that turns out kinda Mehhh.
    Looks beautiful though.

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  27. YUM! This looks so good...such beautiful photos.

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  28. this looks amazing! thank you for posting it.

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