This was a recipe made from
“things we had in the house”, including the wealth of delicious poblano peppers
from our garden.
Chicken Tortilla Casserole
2 skinless chicken breasts
¼ cup corn meal
1 taco seasoning envelope
2 Tbsp. flour
½ Vidalia or yellow onion
2 Tbsp. olive oil
1 Ancho/Poblano Pepper
½ cup grated Monterrey Jack/ Cheddar Cheese
1 large tomato, sliced thin
Sear outside skin of peppers over an open flame until the skin
separates from the meat of the pepper. Carefully remove skin, cut peppers
in half and remove seeds and membranes. Cut peppers into strips or medium sized
pieces and set aside.
breasts into 1” strips. Mix corn meal, Taco seasoning and flour in a flat
bowl. Dredge chicken strips in corn meal mixture.
Slice onion into
thin rings. Separate. Add olive oil to frying pan and sauté onion until tender.
strips and fry on both sides for about 5 minutes per side or until chicken is
In a flat
casserole dish, spray cooking oil. Cut tortillas into strips and lay into
bottom of casserole. Top with tomato slices, overlapping to cover the bottom.
Add chicken-onion mixture, spreading to cover. Top with pepper pieces. Spread
cheese over the top and place in broiler until cheese browns slightly and
Source: Karin Guzy