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Plan Z Phase: This is a Z3 (ZReboot) recipe. I invented this casserole as a “Plan B” option. I went to the store thinking I was going to make stuffed poblanos but the chilies were all so small I just bought a bunch of them and went home. I got inspired as I began cooking. This is an amazingly simple and scrumptious result. It’s not spicy; you just get a nice warm tingle from the chilies.

Servings: Serves 4

Ingredients:

• 4 Cups poblano chilies.
• 1 lb of chicken breast strips or chicken tenderloins
• 1 cup of Boursin (I used garlic and herb flavor). You can choose your own or use any type of soft cheese like goat (chevre).
• 2 cups of grated Monterey Jack or other mild cheese. I used a Mexican blend. Even Cheddar will work.
• 1 whole red bell pepper, diced
• 1 large shallot (or small onion), minced
• 3 Tbl of minced fresh cilantro
• ½ cup of raisins (optional, but raisins are an unexpected delight in this dish)

Instructions:

Cut the poblano chilies open and remove the core and seeds. Cut the peppers into chunks.

Place them in the bottom of a 9″ x 13” ovenproof pan.

Put the Boursin on next. Do this in dollops so it’s evenly distributed across the peppers.

Add 1 cup of the shredded cheese on top and then add the red peppers.  Scatter those.

Grease a grill pan or sauté pan and cook your chicken strips until almost no pink remains. Once cooked cut them into bit sized pieces. Then pile those on top of the peppers. (You can start the chicken first if you are good at doing more than one thing at once.)

Toss on your raisins and the cilantro. Scatter on the last cup of the shredded cheese.

Bake at 350 degrees for 30 minutes. The whole mess will be bubbling. Give it a few minutes to calm down and serve.

You can have this with a salad. We had some guacamole on the side and a few chips — just a FEW. I found some good low carb ones that come in at about 6 carbs for 4-6 chips.

Enjoy!

Cheers,