Dig into this classic Stuffed Poblano Peppers recipe! Stuffed Poblano Peppers feature chicken, cheese and chunky salsa and are hot, melty and delicious!
What You Need
Original recipe yields 4 servings
4 large poblano chiles
1 cup TACO BELL® Thick & Chunky Salsa
1/4 cup chopped fresh cilantro
1/2 tsp. ground cumin
1-1/2 cups chopped cooked chicken
1 cup cooked long-grain white rice
1-1/4 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
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Let's Make It
Place chiles on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until evenly blackened, turning occasionally. Transfer chiles to bowl; cover tightly. Let stand 20 min. or until cooled. Peel chiles; discard skins. Cut lengthwise slit in each chile, being careful to not cut through to opposite side. Remove and discard seeds.
Heat oven to 350ºF. Mix salsa, cilantro and cumin in medium bowl until blended; spread half onto bottom of 8-inch square baking dish sprayed with cooking spray. Add chicken, rice and 3/4 cup cheese to remaining salsa mixture; mix well. Spoon into chiles; place in prepared dish. Sprinkle with remaining cheese.
Bake 30 min. or until heated through.
How to Roast Chiles Using a Stove-Top Gas Burner
Place chiles on burner on top of gas stove; cook on medium heat 6 to 8 min. or until blackened, turning occasionally.
How to Easily Peel Chiles
Hold roasted chiles under running water, then peel away blackened skins with small sharp knife.
Substitute 4 small green or red bell peppers for the poblano peppers.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 5g
* 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.