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Poblano,Chicken, and Sausage Casserole

April 26, 2014

Several weeks ago, someone in one of my cooking groups posted a recipe for a Chili Releno Casserole. There was no link, just a recipe. so my concoction is loosely based on her recipe, with several changes made by me (as usual, I can’t make a recipe without some alterations!) Having plans for a hamburger based meal later in the week, I decided this casserole was a good for for two lone sausage in my freezer  along with a boneless chicken breast. Black beans were added for  texture and more flavor. Are you getting the idea that this is  an extremely flexible recipe?  It can be done vegetarian using two cans of beans. Skip the sausage, and use two chicken breasts. Be conventional and use hamburger. Double the ingredients  and make a 13×9 pan to take to a Cinco De Mayo Party!  Very flavorful, not too spicy and could be enjoyed by any crowd.

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1 large boneless chicken breast, cut in 1″ cubes

2 sausage links, any kind, cut in 1″ cubes

1 can black beans, drained

3 Poblano  peppers, cut in 1″ pieces

1 onion, small dice (not pictured- I didn’t have one)

2 cloves garlic, minced

2 eggs

1/8 C. flour

3/4 C. milk

1 T. chili powder

1 T. oregano

2 t. cumin

2 t. black pepper

2 C. and mixed  Cheddar, Monterey Jack or shredded “Mexican” cheese

Sour cream for garnish

Sprinkle of red pepper flakes (optional)

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In a large frying pan, sauté poblanos (reserve 1/4 C. for top, and dice them smaller) and onion with sausage. Cook for 5 minutes and then add the garlic and chicken. To the pan, add 1 teaspoon of each of the seasonings (chili powder, oregano, cumin and black pepper). Toss well to distribute seasonings. I think it is  important to season the ingredients  while sautéing, adding the rest  when baking. It enhances the flavors and brings out their oils. Cook for just another 3-4 minutes.

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Combine eggs and flour and remainder of seasonings. Whisk until no visible  lumps of flour are gone. Add milk next. I find the flour combines more smoothly when done in this order.

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Spread your meat and peppers in the bottom of an 8×8 or 9×9 pan. Top with the drained and rinsed black beans.

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Top with cheese and the reserved 1/4 C. of poblanos.

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Pour egg, flour and milk mixture over all. Bake in a 350 degree oven for 45 minutes.

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Serve with a dollop of sour cream and a dash or red pepper flakes.

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