Prepare Dinners as directed on package. Stir in wieners and 1 cup shredded cheese.
Fill chiles with Dinner mixture; place, filled-sides up, in single layer in shallow baking dish sprayed with cooking spray. Top with remaining shredded cheese and paprika.
Bake 15 min. or until cheese is melted and peppers are heated through.
Save 110 calories and 12g of fat, including 3g of sat fat, per serving by using KRAFT 2% Milk Mexican Style Finely Shredded Four Cheese and preparing the Dinner as directed on package using the Light Prep directions.
Serve with a green salad tossed with your favorite KRAFT Dressing.
How to Roast, Peel and Seed Poblano Peppers
Heat broiler. Place peppers on rack of broiler pan. Broil until skins are charred or covered with black blisters, turning occasionally. Place hot peppers in resealable plastic bag; seal bag. Let stand 10 min. Remove peppers from bag. Place peppers under cold running water and remove peels, being careful not to break the skins. To remove the seeds, make vertical cut in each pepper. Remove small cluster of seeds attached to the base.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 8g
Trans Fat 4g
Total Carbohydrates 42g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.