Poblano Pepper Lasagna with Chicken

Yamilette González
Try this delicious low-carb lasagna topped with a mixture of manchego and parmesan cheese. The Poblano Pepper Lasagna with Chicken recipe is made without pasta and has a creamy chicken filling, ideal for a healthier dish option. For this Poblano Pepper Lasagna with Chicken recipe, it is necessary to roast the chiles on all sides and remove all the skin. To give it an extra flavor, you can serve it with cactus.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 10 Poblano chiles
  • 2 tablespoons vegetable oil
  • 1/4 onions, sliced
  • 1 tablespoon garlic, finely chopped
  • 2 guajillo chiles, cut into strips
  • 2 cups white button mushrooms, sliced
  • 1 chicken breast, cooked and shredded
  • 1 cup corn kernels
  • 1/2 cups sour cream
  • salt
  • pepper
  • 1/4 cups Parmesan cheese, grated
  • 1/4 cups Manchego cheese, grated
  • 2 tablespoons fresh cilantro, finely chopped
  • Manchego cheese, for gratin
Preparation
50 mins
35 mins
Low
  • Preheat the oven to 180°C.
  • On a griddle, roast the poblano chiles until they are almost black. Place them in a bag, close it, and let them sweat for at least 20 minutes.
  • Carefully remove the skin from the chiles, the seeds, devein them, and cut them into large squares. Set aside.
  • In a skillet over medium heat, heat the oil, cook the onion and garlic until they change color, add the guajillo pepper, mushrooms, and continue cooking until they release their juices.
  • Add the chicken, corn kernels, cream, season with salt and pepper. Sprinkle with parmesan and manchego cheese, cook until melted and set aside.
  • In a greased baking dish, arrange the poblano pepper in a layer. Add the chicken filling, sprinkle a little cilantro, and repeat until the mold is full. Finish with manchego cheese.
  • Bake for 15 minutes or until the cheese is golden.
  • Slice and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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