Hello, new favorite weeknight dish! This skillet-quick chiles rellenos requires only four ingredients and very little cleanup.
What You Need
Original recipe yields 6 servings
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese
6 poblano chile s, roasted, peeled and deveined
2 cups red salsa
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Let's Make It
Mix first 2 ingredients until blended; shape into log. Cut into 6 pieces.
Stuff chiles with cheese mixture; bring cut sides of chiles together to enclose filling.
Add 1-1/2 cups salsa to large skillet; top with chiles, filled sides up. Drizzle with remaining salsa; cover. Cook on medium heat 8 to 10 min. or heated through.
How to Roast Poblano Chiles Top of Stove
Cook peppers, in batches, directly on the grate for about 5 min. Turn chiles with tongs or a fork to cook all sides evenly; skins should be charred or covered with black blisters, turning occasionally. Place in glass bowl; cover with plastic wrap. Let stand 10 min. Remove peppers from bowl; carefully remove peels, being careful not to break the skins. Use small knife to make a vertical cut in side of each pepper. Remove small cluster of seeds attached to base; then discard. Stuff peppers as directed.
Serve with hot cooked rice or corn tortillas.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 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.