“Stuffed Poblano” Mexican Lasagna, flavors of traditional stuffed poblanos in lasagna form, with fresh salsa, cheese and chicken!
I am so excited to share today’s recipe with you all! Not only is it delicious but it is part of the Sargento® Chopped At Home Challenge!
Ever since Chopped first aired on The Food Network, I have been obsessed! So, of course when I got the opportunity to work with Sargento on the Chopped At Home Challenge, I jumped at the chance!
If you are not familiar with the show, contestants get a basket set in front of them with four mystery ingredients. It is just the same way with the at home version, my (and your!) basket ingredients are Sargento 4 Cheese Mexican Blend, Corn Tortillas, Poblano Peppers and Chicken Thighs.
Sticking to a Mexican theme is essential and you have to just make sure you use all four ingredients listed. You can enter too by making your own recipe by clicking here!
My entry is this amazing “Stuffed Poblano” Mexican Lasagna:
Instead of pasta, I used the corn tortillas for layering and between those layers is a fresh salsa and sour cream sauce, seared chicken thighs, roasted poblano peppers and tons of Sargento cheese!!
It is soo good and comforting, you have to try it! (And easy!!!!)
"Stuffed Poblano" Mexican Lasagna
- 4 Chicken thighs boneless, skinless
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1 Tablespoon vegetable oil
- 3 Poblano peppers
- 2 medium tomatoes large chop
- 2 scallions large chop
- 1/2 red bell pepper large chop, seeds and stem removed
- 1/4 Cup cilantro
- 1 clove garlic
- 1 Tablespoon lime juice
- 1/4 Cup sour cream
- salt and pepper to taste
- 2 Cups Sargento 4 Cheese Mexican Blend
- 9 corn torillas
- Place chicken thighs in a medium sized bowl, add garlic powder, onion powder, paprika, cumin, salt and pepper to taste. Toss to combine and the chicken is evenly coated in seasonings.
- Add oil to a pan over medium heat. Add chicken thighs and let sear for 5 minutes, turn over and sear and additional 5 minutes or until internal temperature hits 165 degrees. Set aside until cooled then thinly slice.
- Place broiler on high and put poblano peppers on a sheet tray, place until the broiler and broil until all sides are blistered and browned, turning frequently. Do this while the chicken is cooking.
- Set peppers in a bowl and cover with plastic wrap to steam, set aside. Just before you are ready to assemble the lasagna, take the pepper out, remove as much of the skin as you can, do not run until water! Remove the stem and cut into thin ribbons.
- Place tomatoes, scallions, red bell pepper, cilantro, garlic, lime juice, salt and pepper to taste into a blender and blend to a liquid. Stir in the sour cream until combined, set aside.
- Preheat oven to 350 degrees of a cast iron skillet (or any oven safe cookware), layer three tortillas, overlapping. Place half of the chicken on top. Place 1/3 of the peppers, sauce and cheese on top of the chicken. Layer another 3 tortillas the same way, add remaining chicken. Top with another 1/3 of the peppers, sauce and cheese. Place a final layer of 3 tortillas, top with remaining peppers and sauce. Cover with foil and bake for 30 minutes. Uncover, alway to bake an additional 15 minutes until bubbly. Add remaining cheese, place in oven 5 more minutes until melted. Serve with topping of your choice, enjoy!
The recipe looks a lot more complicated than it is. Just do it step by step and you will see it’s extremely easy!
You want to save the last layer of cheese until just 5 minutes before serving so it stays nice a melty!!
Yummm, this is just bursting with flavor! I served extra sour cream and cilantro with mine, but add your own toppings!
I really hope you enjoyed today’s recipe! Don’t forget to enter yourself in the Sargento Chopped At Home Contest!
Submit your recipe to FoodNetwork.com/ChoppedChallenge for the chance to win $5,000 and a trip to New York City to compete in a televised Chopped cooking challenge for a $10,000 grand prize!
This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.
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