Stuffed Poblano Casserole
A comforting casserole featuring roasted poblano peppers filled with chicken, rice, beans, and cheese, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 3 pieces poblano peppers, diced Roasted and diced
- 2 cups cooked chicken Shredded or diced
- 1 cup salsa Your choice of salsa
- 2 teaspoons chili powder For flavoring
- 1/4 cup water
- 2 cups cooked rice Use white or brown rice
- 1 can black beans Drained and rinsed
- 1 can corn Drained
- 1 can diced tomatoes With or without seasoning
- 2 cups shredded cheese Divide into layers
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Spray a 13 x 8 casserole dish with non-stick spray.
- In a medium pot over medium heat, combine the cooked chicken, salsa, diced poblano peppers, chili powder, and water. Bring to a boil, then cook for 10–15 minutes or until the chicken is fully cooked.
- Remove the chicken from the pot and dice it. Return the diced chicken and sauce to the casserole dish.
- Mix in the cooked rice, black beans, corn, diced tomatoes, and 1 cup of shredded cheese. Stir until well combined.
- Top the casserole with another 1 cup of shredded cheese. Bake for 15 minutes or until the cheese melts and becomes bubbly.
- Remove from the oven and garnish with chopped cilantro, a squeeze of lime, and sliced avocado.
Notes
For a vegetarian version, replace chicken with 2 cups of quinoa or lentils. For extra spice, add jalapeños or more chili powder. Experiment with different cheeses for varied flavors.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 23gFat: 12gSaturated Fat: 7gSodium: 800mgFiber: 8gSugar: 4g
Tried this recipe?Let us know how it was!