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Poblano Casserole

A creamy, cheesy casserole with roasted poblano peppers, chicken, and vegetables, perfect for family dinners.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Snack
Cuisine: American, Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 large poblano peppers roasted, peeled, sliced
  • 2 cups shredded chicken cooked
  • 1 cup corn kernels fresh or frozen
  • 1 cup black beans drained and rinsed
  • 1 cup diced tomatoes
  • 2 cups shredded Mexican cheese
  • 1 cup cream or half-and-half
  • 0.5 cup sour cream
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp chili powder optional
  • 1 tbsp olive oil
  • salt and pepper to taste
  • fresh cilantro for garnish

Equipment

  • Mixing bowls
  • Baking dish
  • Skillet
  • Aluminum foil

Method
 

  1. Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. Roast poblano peppers until charred, then steam, peel, remove seeds, and slice.
  3. Sauté onions in olive oil until translucent. Add garlic and spices; cook 1–2 minutes.
  4. In a bowl, combine shredded chicken, corn, black beans, diced tomatoes, sautéed onion mixture, cream, and sour cream. Season with salt and pepper.
  5. Layer half the poblanos in the dish, add half the filling, and sprinkle with cheese. Repeat with remaining poblanos, filling, and cheese.
  6. Cover with foil and bake for 20 minutes. Remove foil and bake 10–15 minutes more until cheese is bubbly.
  7. Rest 5 minutes before serving. Garnish with cilantro and sour cream.

Notes

This casserole can be made vegetarian or frozen for later use.