See smiles all around when you make these Creamy Poblano Strips. Creamy Poblano Strips taste great when served with cooked chicken, pork or beef.
What You Need
Original recipe yields 6 servings
1/4 cup milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 tsp. minced garlic
1 vegetable bouillon cube
1 tsp. oil
3 roasted poblano chiles, peeled, thinly sliced
1 onion, sliced
1/4 cup KRAFT Shredded Mozzarella Cheese
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Let's Make It
Blend milk, cream cheese, garlic and bouillon cube in blender 1 min. or until smooth; set aside.
Heat oil in large skillet on medium-high heat. Add chiles and onions; cook 5 min. or until onions are tender, stirring frequently. Stir in cream cheese mixture; simmer on medium-low heat 5 min. or until heated through, stirring frequently.
Top with mozzarella; cover. Cook 1 min. or until melted.
Serve over grilled chicken breasts. Or use as a meatless filling for enchiladas.
Prepare using PHILADELPHIA Neufchatel Cheese and KRAFT 2% Milk Shredded Mozzarella Cheese.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.