Chicken Poblano Casserole

  • Yield: servings


8-- fresh poblano chiles
1pound boneless, skinless chicken breast
2tablespoons chopped garlic
1cup green salsa
1-- onion, halved and sliced into "moons"
1/4cup fresh cilantro, chopped
2-- limes juiced
2cups of corn kernels
2ounces goat cheese, crumbled
-- Salt and pepper to taste
1tablespoon vegetable oil


Boil peppers in a large pot on medium heat until they are soft. Drain and cool until able to handle. Remove skins and cut until they will lie flat – "like noodles"
Saute chicken and garlic with oil. Add onion and saute until chicken is cooked through and onion is soft. Add corn kernels and cheese. Mix gently.
Mix salsa, cilantro and lime juice. Spread half of this sauce in a 13×9 dish. Layer half of the poblano "noodles", spoon the chicken mixture over top. Top with remaining "noodles". Top this with remaining sauce.
Bake for 30 minutes at 350 degrees until heated through, in last 10 minutes of cooking, top with jack cheese and wait until bubbly.