I had a bunch of zucchini from my garden and I have recently tried smoked cream cheese (which is fantastic!!) so when I came across a zucchini popper casserole I decided to play with it as a smoker recipe.
You could also do this in the oven at 350 for 30 mins or so if you don't have a smoker
2 cups cooked shredded chicken breast, seasoned to taste
3 medium zucchini, sliced 1/4" thick
2 jalapeños, diced, divided use
1/2 bunch green onions, chopped
2 cloves garlic, minced ,(fresh is BEST)
8 oz cream cheese, softened
1/2 cup sour cream
2 -3 TB dry ranch seasoning ( to taste)
4 oz extra sharp cheddar, shredded
2 oz pepper jack, shredded
8 slices thick bacon, cooked crisp and crumbled
1 sleeve garlic butter flavored Ritz crackers, crushed
3 TB butter, melted
Fresh Parmesan cheese to taste
Preheat smoker to 250 with apple or cherry wood..
Combine soft cream cheese with sour cream and ranch seasoning, add in green onions and 3/4 of the jalapeños.
Spray the bottom of a 9x11 pan( I use a disposable foil pan for the smoker ) with nonstick spray. Layer a little less than 1/2 the zucchini slices to cover the bottom of the pan.
Spread cream cheese mixture over the zucchini, then layer the chicken, about 2/3 of the cheeses and half the bacon.
Top with an even layer of remaining zucchini, overlapping as needed to cover it all up. Press gently to even everything out. Sprinkle on remaining cheese.
*you can make to this point and pop in the fridge until ready to cook if you like
Mix cracker crumbs with butter and evenly layer over the top, add the last of the jalapeños and the other 1/2 of the bacon and sprinkle the parm.
Smoke for 60-75 minutes until internal temp is 165.
Allow to set for 10 minutes before dishing it up
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