Best Chile Poblano Casserole Recipes

ROASTED POBLANO CHILE & PASTA CASSEROLE

Roasted Poblano Chile & Pasta Casserole image

You can expect a bit of heat from this Roasted Poblano Chile & Pasta Casserole-and a sauce that's thick with sour cream, cottage cheese and mozzarella.

Provided by My Food and Family

Categories Home

Time 50m

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 cup sour cream
1 white onion, sliced crosswise into 3 pieces, roasted and peeled
4 cloves unpeeled garlic, roasted, peeled
4 poblano chiles, roasted, peeled
1/3 cup fresh cilantro
1 container (8 oz.) cottage cheese
1/2 cup KRAFT Shredded Mozzarella Cheese
1/4 cup KRAFT Grated Parmesan Cheese
1 pkg. (16 oz.) rigatoni pasta, cooked, drained
1 pkg. (6 oz.) OSCAR MAYER Boiled Ham, chopped
1/4 cup butter, cut into small pieces
1 cup chopped seeded plum tomatoes

Steps:

Heat oven to 350°F.
Blend sour cream, onions, garlic, chiles and cilantro in blender until smooth.
Mix cottage cheese, mozzarella and Parmesan until blended.
Layer half each pasta, ham, butter and sour cream sauce in 13x9-inch baking dish. Top with half the cheese mixture. Repeat layers.
Bake 25 min. or until cheese melts. Top with tomatoes; let stand 5 min. before serving.

Nutrition Facts : Calories 420, Fat 16 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g

CHILE POBLANO CASSEROLE

Chile Poblano Casserole image

Can be prepared as written for a side dish or a meatless entree, or with added chicken for a main dish. Recipe is from Crisco.

Provided by Pinay0618

Categories Cheese

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

4 poblano chiles or 4 green bell peppers
nonstick cooking spray
2 tablespoons vegetable oil
1 cup chopped onion
4 (6 inch) corn tortillas, cut into 1-inch pieces
2 cups grated queso anejo or 2 cups mild parmesan cheese
3 large eggs
3/4 cup sour cream or 3/4 cup crema
1 tablespoon adobo sauce
2 tablespoons minced cilantro

Steps:

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.

Nutrition Facts : Calories 188.9, Fat 13.1, SaturatedFat 4.8, Cholesterol 108, Sodium 69, Carbohydrate 13.5, Fiber 1.9, Sugar 3.9, Protein 5.5