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Lasaña de Chile Poblano con Pollo

50 min
35 min
Easy
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Try this rich, low-carb lasagna and gratin with a mixture of Manchego cheese and Parmesan cheese. The recipe for Chicken and Poblano Lasagna is prepared without pasta and has a creamy chicken filling, ideal to have a good option for a healthier dish.

For this recipe of Chicken and Poblano Lasagna t is necessary that you aces the chiles everywhere and remove all the skin. To give it an extra touch of flavor, you can serve it with nopales.

Ingredients

6 servings
  • 10 pieces of poblano pepper
  • 2 spoonfuls of oil
  • 1/4 of piece of onion filleted
  • 1 tablespoon of garlic finely chopped
  • 2 pieces of guajillo chili pepper cut into strips
  • 2 cups of white mushroom filleted
  • 1 piece of chicken breast cooked and shredded
  • 1 Cup of corn kernels
  • 1/2 Cup of sour cream
  • enough of Salt
  • enough of black pepper
  • 1/4 of Cup of Parmesan cheese grated
  • 1/4 of Cup of Manchego cheese grated
  • 2 spoonfuls of coriander finely chopped
  • enough of Manchego cheese to gratinate

    Preparation

    Preheat the oven 180 °C. (357 °F)
    In a comal roast poblano peppers until they are almost black. Put them in a bag, close and let them sweat at least 20 minutes.
    Carefully remove the skin of the chili peppers, the seeds, devein them and cut them into large squares. Set aside.
    In a pan over medium heat heat the oil, cook the onion and garlic until they change color, add the guajillo pepper, the mushrooms and continue cooking until they release their juices.
    Add the chicken, corn kernels, cream, season with salt and pepper. Sprinkle the Parmesan and Manchego cheese, cook until melted and reserve.
    In a greased oven proof dish accommodates poblano chili forming a layer. Add the chicken filling, sprinkle a little coriander and repeat until the mold is full. Finish with Manchego cheese.
    Bake for 15 minutes or until the cheese is grated.
    Cut and enjoy.

    PRESENTATION

    On a plate, accompanied by nopalitos salad.

    TIPS

    Take care not to burn the guajillo chili since it could make your filling taste bitter. To easily detach the skin of the chili peppers, it is necessary that you roast them in all sides, this way they will be perfect. Do not throw the leftover cuts of poblano pepper, you can make a cream with them.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    169
    kcal
    8.5%
    Carbohydrates
    12.2
    g
    4.1%
    Proteins
    9.5
    g
    19%
    Lipids
    10.3
    g
    16%
    Fiber
    2.0
    g
    3.9%
    Sugar
    3.2
    g
    3.5%
    Cholesterol
    14.8
    mg
    4.9%
    Esha
    Rate this tip
    Ratings (8)
    Fabiola Castañeda
    08/09/2019 08:29:49
    Perfecto
    Julia Nito
    27/08/2019 19:43:51
    Muy rica
    Joss Pelayo
    02/06/2019 21:57:58
    Riquísima.!!
    Leticia Romero Castellanos
    02/06/2019 13:57:09
    Muy rico
    Martha Vicencio
    07/03/2019 09:07:08
    Deliciosa
    see more

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