Roasted Poblano Chile Pasta 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 RELLENO CASSEROLE

Chile Relleno Casserole image

Love chile rellenos but can't be bothered with all the prep? Try this no-fry, no-fuss casserole that delivers on all the flavors and gooeyness of this traditional Mexican dish without all the work.

Provided by Food Network Kitchen

Categories main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

8 poblano peppers
8 Colby Jack cheese sticks (1 ounce each) or 8 ounces Colby Jack cheese, cut into 1-inch pieces
One 10-ounce can enchilada sauce
8 large eggs
1 cup grated Cheddar
1 cup whole milk
3 tablespoons all-purpose flour
1/2 teaspoon baking powder

Steps:

Roast the poblanos over an open flame or under the broiler until charred all over, turning as necessary, about 8 minutes. Put in a bowl and cover with plastic wrap to steam and loosen the skin, about 5 minutes. When cooled, remove the stems and run under cold water to peel off the blackened outer skin and remove the seeds.
Preheat the oven to 350 degrees F.
Put 1 piece Colby Jack cheese in the center of each pepper. Pour half of enchilada sauce into an 8-inch square baking dish. Put half of the cheese-filled peppers on top of the enchilada sauce. Repeat with the remaining sauce and peppers.
Beat the eggs in a large bowl until very frothy. Whisk in the Cheddar, milk, flour and baking powder. Gently pour the mixture over the peppers and sauce in the baking dish.
Bake until the casserole is set in the center and golden brown all over, about 1 hour. Let rest for 5 minutes. Serve warm.

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