Chicken chile relleno casserole
Cooking Con Claudia · ♥ 4.7K likes · 139.6K views · 5 min video
Read about chicken in the BrightCulinary Book
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Ingredients
Method
Techniques
- 6–8 whole chile poblanos
- 1 pack seasoning
- 1 tsp baking powder
- ⅓ cup all-purpose flour
Roast the poblanos all around, remove from the heat, cover and let them sweat.
- oil
- ½ whole onion
- 1 whole chile serrano
- 2 cloves garlic cloves
Heat a little oil in a skillet over high heat; add the onion, serrano and garlic and saute 3 minutes.
- 1½ lb diced chicken
- 2 whole hatch peppers
Add the diced chicken and the seasoning, mix and cook 5 minutes.
- 6 whole eggs
Beat the six egg whites in a mixing bowl about four minutes until stiff: they should not slide when the bowl is turned over.
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup heavy cream
Add the yolks, salt, baking powder, black pepper, flour and heavy cream; mix on low speed until combined.
Lightly grease a baking dish and spread in half the batter evenly.
- queso Oaxaca
Layer poblanos, queso Oaxaca and the chicken, another layer of poblanos, then the rest of the batter, evened out.
- hatch roasted peppers
Top with more cheese and roasted hatch peppers. Bake 45 minutes at 350 degrees.
- 4 whole roma tomatoes
- 5 whole chile puyas
- 2 whole chile moritas
- onion
- 1 clove garlic clove
- ½ tsp oregano
- ½ tsp black pepper
For the salsa, blend the boiled tomatoes, chile puyas, chile moritas, onion, garlic, oregano, black pepper, cumin and salt with a little water until smooth.
- ¼ tsp ground cumin
- salt
- water
Heat a little oil in a saucepan over medium heat and lightly fry the salsa; rinse the blender cup with a little water into it.
Let the baked casserole cool a few minutes before cutting and scooping out.
Cooling, cutting and tasting