Three Cheese-Stuffed Poblano Chiles
Recipe from
Pace Salsa & Picante
It takes less than an hour to make these scrumptious chiles, oozing with melted cheese and served with a creamy salsa sauce.
Servings:
6
Prep Time:
10 mins
Total Time:
45 mins
Ingredients
-
6poblano chiles (about 1 1/2 pounds)see savings
-
1 1/2 cupscrumbled goat cheese (about 6 ounces)see savings
-
1 1/2 cupsshredded Monterey Jack cheese (about 6 ounces)see savings
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1 1/2 cupsshredded Cheddar cheese (about 6 ounces)see savings
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1 jar(16 ounces) Pace® Black Bean and Roasted Corn Salsasee savings
-
1/3 cuphalf-and-halfsee savings
Directions
1.
Heat the broiler. Place the chiles onto a baking sheet.
2.
Broil the chiles 2 inches from the heat for 5 minutes or until they're charred on all sides, turning occasionally. Place the chiles into a large resealable plastic bag. Close the bag and let stand for 20 minutes.
3.
Heat the oven to 350 degrees F. Remove the skin from the chiles. Cut a lengthwise slit into each chile and remove the seeds and core.
4.
Stir the cheeses in a large bowl. Spoon the cheese mixture into the chiles.
5.
Stir the salsa and half-and-half in a shallow 2-quart baking dish. Place the stuffed chiles onto the salsa mixture.
6.
Bake for 15 minutes or until the cheese is melted. Serve the chiles with the sauce.
7.
Alternate Preparation: You can also roast the chiles over a gas flame. Hold each chile with tongs over a gas flame and roast for 5 minutes or until it's charred on all sides. Place the chiles in a large resealable plastic bag and proceed as directed in Step 2.
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