Monday, August 25, 2008

Chicken (or Not) Poblano Casserole

I got this recipe from my Cooking Light magazine collection- I love this magazine! They always have great recipe ideas that are healthy and yummy. I made a few changes to the recipe. I didn't add any cilantro (because it can be so strong and tends to overpower the casserole. However, I've included it before and it tastes great either way.) I substituted cottage cheese for the ricotta, because I've never been a huge fan of the ricotta and the cottage cheese gives the casserole a creamy consistency. It is delicious with fresh corn. You could easily leave out the chicken and make it vegetarian. Here's the original recipe: Chicken Poblano Casserole

3 poblano chiles (about 12 ounces)
1 large red bell pepper (about 8 ounces)
3 ears shucked corn
1/3 cup all-purpose flour (about 1 1/2 ounces)
1 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
3 1/2 cups 1% low-fat milk
3 cups (12 ounces) preshredded reduced-fat cheddar cheese, divided
1/3 cup finely diced red onion
2 large eggs, lightly beaten
1 (16-ounce) carton lowfat cottage cheese
Cooking spray
18 (6-inch) white corn tortillas
3 3/4 cups chopped cooked chicken breast (optional)
1 cup thinly sliced green onions, divided
Preheat broiler.

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.

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.

Preheat oven to 350°.

Combine bell pepper, corn, remaining 1/2 teaspoon salt, 1 cup Mexican cheese, red onion, eggs, and cottage cheese.

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 cottage cheese mixture over tortillas; top with half of chicken. Sprinkle with 1/3 cup green onions and 2/3 cup cheddar cheese. Pour about 1 cup sauce over cheese. Repeat layers with 6 tortillas, remaining cottage cheese mixture, remaining chicken, 1/3 cup green onions, 2/3 cup cheddar 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.

Uncover; sprinkle with remaining cheddar cheese and 1/3 cup green onions. Bake, uncovered, 15 minutes or until cheese melts. Let stand 15 minutes.


12 servings

Nutritional Information

CALORIES 369(29% from fat); FAT 11.9g (sat 6.1g,mono 2.9g,poly 1.2g); IRON 1.8mg; CHOLESTEROL 98mg; CALCIUM 536mg; CARBOHYDRATE 33.8g; SODIUM 594mg; PROTEIN 33.1g; FIBER 3.6g

1 comment:

Alex said...

Yum, I will go for the not chicken version. Sounds great. Looks like a recipe everyone needs.