Stuffed, I am...

Stuffed, I am...  We just finished our early lunch, feasting on Debbie's latest delight: a chicken casserole featuring (lots of) poblano pepper, corn tortillas, mozzarella cheese, cilantro, sour cream, butter, and mushrooms.  Poblano peppers, if you don't know them, are a real culinary delight.  They're often called “pasilla” peppers in U.S. stores, but they're really poblanos.  If you like green (“Bell”) peppers but don't like the spiciness of jalapenos and the like, that the poblano pepper might be your new best recipe friend.  It's got way more flavor than a green pepper, but none of the spiciness of a jalapeno...

This is Debbie's second pass at this recipe, and this one was way better for some reason.  We know from the first go-round that this dish freezes very nicely, so we've now got some more “instant meals” for our freezer.  Man, this was good!  At left below is the casserole moments after emerging triumphant from the oven; at right is my pig bowl (and somehow I ate the entire thing!)...