Chile Relleno Casserole

Ingredients:
- 3 cups cooked chicken chopped
- 8 poblano peppers roasted, seeded, peeled and halved
- 3 eggs
- 3/4 cup heavy cream
- 1/2 teaspoon salt
- 8 ounces queso fresco or other soft Mexican cheese
- 4 ounces cheddar cheese shredded

Directions:
- Preheat the oven to 350° F. Generously butter an 8" x 10" baking dish.
- Whisk the eggs, cream and salt together well in a medium-sized mixing bowl.
- Line the bottom of the baking dish with half of the poblano peppers, cut side up; top with the chicken and Queso Fresco. Arrange the remaining poblano peppers over the top of the chicken and cheese, cut side down, and pour the egg/cream mixture evenly over the entire dish. Top with the shredded cheddar cheese.
- Bake for 35 - 45 minutes, or until a knife in inserted in the center comes out clean and the top is golden brown. Allow to rest for 5 - 7 minutes before serving.