I believe I say everything is a favorite here, and it is, that’s why I post it. But this dish has to be my all time fav! First of all I have a thing for poblano peppers. I love them in quiche, stuffed, chili rellenos, you name it – I want it. Also I try to use the freshest, high quality ingredients and that is always the makings for a delicious dish. I started with a pastured chicken from Peaceful Pastures Farms in Zephyrhills purchased at the Fresh Market at Wiregrass. I roasted the chicken, cooled and diced into small pieces. This entree only takes about 1-1/2 to 2 cups of chicken. I’m still considering what to do with the rest. Perhaps some chicken salad? I’ll be using the Savory Low Carb Crepes I made last week.
- 10 Low Carb Crepes (recipe link Savory Low Carb Crepes)
- 1-1/2 cups of diced, cooked chicken (I didn’t really measure, just used enough to fill crepes)
- 8 ounces Mexican Blend cheese (shredded)
- 3 green onions (sliced and set aside)
- 1 large poblano (diced and sauteed in butter)
- 8 ounces tomatillo Salsa
- 1/2 cup sour cream
Place a small amount of chicken and cheese on a crepe, season, roll up and place in casserole dish. Repeat until all the crepes are used. Save some of the cheese for topping.
Mix salsa, sour cream and chilies in a separate bowl. Pour on top of crepes. Top with remaining cheese and green onions.
Bake at 350 degrees for 20 to 30 minutes until bubbly.