The ultimate Mexican chorizo casserole with poblano green rice, creamy poblano sauce, black beans and green peppers finished with melted cheese and topped with avocados, pickled red onions and fried chili garlic.
We turned our poblano enchilada leftovers into a delicious chorizo casserole which makes for the perfect healthy hearty meal your family will enjoy! This is a great way to shop smart and use the same ingredients to make two different meals where one recipe requires more prep and cook time simply store your leftover already prepped ingredients in the refrigerator and when your ready to make the casserole all that’s required is to cook the chorizo, add everything to a skillet or baking dish and cook in the oven.
We strongly recommend heading over to our roasted chicken and poblano enchiladas recipe before making this dish, get the recipe here: https://thecommunalfeast.com/2020/09/roasted-chicken-poblano-enchiladas/
We don’t eat casseroles very often but let me tell you guys… this is not your grandmas boring tuna casserole recipe. Our modern take on a classic dish is so fun and delicious we promise everyone will love it!
Simple weeknight dinner made easy. We hope you guys enjoyed this recipe!
1. Green Rice and Poblano cream sauce (if you’ve already made these, skip to step 8):
2. First spray the grill with cooking spray and heat the grill to medium heat
3. Place the poblanos on the grill. After 5 minutes turn the poblanos they should start to char on one side. Once poblanos have charred, remove from the grill and let cool before peeling off the skin.
4. De-stem and de-seed the poblanos. Add them to a food processor with cilantro, spinach, garlic, onion and salt & pepper.
5. To a skillet, add a tablespoon of olive oil and heat over medium heat. Add the rice and cook until it starts to turn golden brown stirring regularly. This takes about 5 minutes. Add half the poblano puree to the rice and let cook for 2 minutes. Next add your stock and season with salt & pepper. Bring to a boil and then reduce the heat and let simmer covered
with a lid for about 15-20 minutes.
6. Remove the rice from the heat, give it a good stir and let is sit covered in its own steam for a few minutes.
7. While the rice cooks make the poblano cream sauce. To the remainder of the poblano puree add 1 cup of heavy cream and blend until incorporated. Melt 2 tablespoons of butter with flour and whisk into a paste. Next pour the poblano mixture into the sauce pan and add another cup of heavy cream. Season with salt & pepper and finish with 2 more tablespoons of butter. Let simmer for a few minutes until the sauce thickens.
8. Heat a pan on medium to high heat. Squeeze the chorizo out of its casing into the pan. Using a wooden spoon, separate the chorizo into small chunks while cooking. Continue to cook for about 5-8 minutes until the chorizo is done.
9. Heat the oven to 375 F
10. Spoon some of the poblano cream sauce on the bottom of your baking dish
11. Next cover the bottom of the skillet with your Mexican green rice and sprinkle the
black beans and green peppers over top. Add the cooked chorizo (its ok to add some of the oil from the pan it helps flavor the casserole) Top with shredded cheeses and bake in the oven for 10 minutes or until the cheese is melted and starts to brown. (optional to broil for 1 minute)
with fresh chopped cilantro, sliced avocados, fried garlic and pickled red onions.