Breakfast & Brunch Chicken Gluten-Free Main Dish

Cheesy Chicken Poblano Bake

By Chris Capell

This Cheesy Chicken Poblano Bake combines the smoky flavors of poblano peppers with the richness of Dizzy Pig Molé seasoning. It’s a tasty fusion of cheesy goodness and a touch of mild heat, making it the perfect comfort food for any occasion. Whether you’ve just harvested some fresh poblano peppers from your garden or you’re in the mood for something cheesy and hot, this dish is sure to become a regular in your kitchen!


Print Recipe
  • 1 onion, diced
  • 2 Tbsp olive oil
  • 4 roasted Poblano Peppers, diced
  • 1 roasted mild red pepper, diced (we used 2 Jimmy Nardello peppers in this recipe)
  • 1.5 lbs boneless skinless chicken thighs
  • 2 cups shredded Cheddar cheese
  • 2-3 cups cooked rice
  • 1/4 cup chicken broth
  • 4 Tbsp Dizzy Pig Molé seasoning (could use Fajita-ish or SPG Chilies seasonings)


Prepare peppers

  1. Char Poblano and red peppers over an open flame, or directly on charcoal, until the skin is blistered, but flesh is not burned. To broil in the oven, preheat the oven to broil on high and position a rack as close to the broiler element as possible. Line baking sheet with foil, place peppers in a single layer on the baking sheet, and broil until skin is blistered, turning often
  2. Let peppers rest and steam in foil or covered container until cool enough to handle
  3. Remove the seeds and membranes, and roughly dice

Prepare chicken

  1. Season chicken generously with Dizzy Pig Molé seasoning
  2. Brown chicken over a hot fire (or under the broiler) until browned, about 5 minutes per side, and set aside. Do not overcook, as the chicken will be cooked more in the oven
  3. Once chicken is cool enough to handle, dice into bite-sized pieces

Assemble and Cook Casserole

  1. Preheat the oven to 350°F
  2. Heat olive oil in a pan over over medium heat, and caramelize the onions until golden brown
  3. Stir in diced roasted peppers and remove from heat
  4. Spread a thin layer of rice in an 8″ square glass baking dish
  5. Lightly sprinkle Molé over the rice
  6. Drizzle 1/4 cup of chicken broth evenly over the rice
  7. Add a layer of cheese and layer on the onions/poblano mixture
  8. Layer on cubed chicken
  9. Top with another layer of cheese
  10. Bake casserole in the oven until the cheese is bubbly and lightly browned, approximately 30 minutes
  11. Remove and serve hot!