We're fans of all kinds of chiles rellenos recipes. But to be honest, we really do prefer the ones that call for chorizo and shrimp!
What You Need
Original recipe yields 6 servings
1/4 lb. Mexican chorizo
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Spicy Jalapeño Cream Cheese Spread
1 lb. uncooked deveined peeled medium shrimp, cut lengthwise in half
1/3 cup water
1 onion, chopped
3 cloves garlic, chopped
1 cup cooked long-grain white rice
6 poblano chiles, roasted, peeled and deveined
3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese
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Let's Make It
Crumble chorizo into large skillet; cook on medium heat 5 min. or until done, stirring occasionally. Remove from skillet; drain.
Whisk cream cheese spread and water until blended. Cook shrimp, onions and garlic in same skillet on medium-high heat 2 min., stirring frequently. Add chorizo and rice; cook and stir 1 min. or until shrimp are done. Add cream cheese mixture; cook and stir 1 min.
Stuff chiles with shrimp mixture; place, filled sides up, in single layer in microwaveable dish. Top with cheese; microwave on HIGH 3 min. or until melted.
For easier roasting and stuffing, purchase chiles that are uniform in shape and size.
How to Roast, Peel and Seed Poblano Chiles
Place chiles on rack of broiler pan. Broil until skins are charred or covered with black blisters, turning occasionally. Place hot chiles in resealable plastic bag; seal bag. Let stand 10 min. Remove chiles from bag. Remove peels, being careful not to break the flesh. Make vertical cut in each chile; remove small cluster of seeds attached to the base.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0.5g
Total Carbohydrates 16g
Dietary Fiber 2g
* 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.