Saturday, March 26, 2011

Poblano Florentine Casserole

Mexican or Italian?  This dish has elements of both.  This is from Pillsbury Prize Winning Bake-Off Recipes, Collector's Edition, Vol. 2.

Makes 9 servings

*5 fresh poblano chilies
*cooking spray
*1 1/2 cups shredded Monterey Jack cheese or Chihuahua cheese
*1 cup 2% shredded Mexican blend cheese
*1/3 cup fat-free ricotta cheese
*2 cloves garlic, pressed or minced
*1/2 teaspoon ground cumin
*1 box (9 oz.) frozen chopped spinach, thawed and squeezed to drain
*1 can (12 oz.) Pillsbury Grands! Jr. Golden Layers Butter Tastin' refrigerated biscuits (10 biscuits)
*1 can (10 oz.) mild enchilada sauce

Set oven to broil.  Broil poblanos whole on a cookie sheet with the tops of the peppers 2 inches from heat for about 10 minutes, turning frequently with tongs until all sides are blackened and blistered.   Place chilies in a zip lock bag.  Seal bag.  Let chilies steam 15 minutes.

Heat oven to 350.  Spray 8-inch (2 quart) glass baking dish with cooking spray.

In a medium bowl, mix Monterey Jack and Mexican cheese blend.  Reserve 3/4 cup for topping.

In another medium bowl, mix ricotta, garlic, cumin, and spinach.  Stir shredded cheeses (except for that 3/4 cup).  Set aside.

Wearing food-safe plastic gloves, peel blackened skin from chilies.  Cut open chilies, remove stems, seeds, and membranes.  Cut each chile in half lengthwise into 2 pieces.  Pat dry with a paper towel.

Separate dough into 10 biscuits.  Separate each biscuit into 2 thin layers.  Flatten slightly.

Pour half of the enchilada sauce over the bottom of the baking dish.  Place 10 biscuit layers on the sauce, cutting biscuits if necessary to fit.  Top with 5 chile halves.  Spread spinach mixture over chilies.  Top with remaining 5 chile halves and remaining biscuit layers.  Pour remaining enchilada sauce over biscuits.

Spray a sheet of foil with cooking spray.  Cover baking dish with the foil with the greased side down.  Bake 55-60 minutes or until thoroughly heated and bubbly around edges.

Sprinkle with reserved 3/4 cup shredded cheeses.  Bake uncovered 5-8 minutes or until cheese is melted.  Cool 10 minutes before cutting.