Ingredients:

3 pablano peppers

1 ¼ pounds boneless, skinless chicken breast cut into bite sized pieces

4 teaspoons olive oil

1 cup sliced green spring onion

1/2 tsp. dried guajillo chile (seeded and chopped fine) (optional)

1/4 tsp. dried ancho chile powder (optional)

1/4 tsp. chili powder (or 1/2 tsp. if guajillo and ancho were omitted)

1/4 tsp garlic powder

2 c. Ro-Tel tomatoes and green chiles-solids only

1 c. chopped cilantro

6 oz. low fat Monterrey Jack Cheese (grated)

Directions:

1. Preheat oven to 450 degrees.

2. Cut tops off of poblano peppers and remove the seed cluster. Cut in halves and lay them on a non-stick baking sheet Roast for 15-20 minutes turning once half way through. Remove from oven and cool.

3. While peppers are roasting heat oil in non-stick skillet. Sauté onion until tender. Add chicken and cook until chicken is no longer pink. Add all the remaining ingredients, except the cheese.

4. Simmer 3-4 minutes longer. Skin the pablanos and lay the skinned pepper pieces in the bottom of 3 individual casserole dishes.

5. Place 1 spoon of chicken mixture into each casserole. Layer with 1/3 of the cheese. Layer again with remaining chicken mixture.

6. Top with remaining cheese. Pop into a 350-degree oven for about 20 minutes or until bubbly and the cheese is melted.

Bon Appetit!