OR Browse By...

Recipe Category

Then Recipe Type

More Search Options

Oven-Baked Chiles Rellenos

Prep Time:

15 min

Total Time:

50 min

Makes:

8 servings

What You Need!

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1/4 cup KRAFT Shredded Cheddar Cheese

1/4 cup KRAFT Shredded Colby & Monterey Jack Cheese

8 poblano chiles, roasted, peeled, seeded and deveined

6 eggs

1/4 cup milk

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

2 cloves garlic, minced

1/4 cup chopped cilantro

Make It!

PREHEAT oven to 350°F. Mix cheeses until well blended; spoon evenly into chiles. Place in 13x9-inch baking dish sprayed lightly with cooking spray.

BEAT eggs and milk with wire whisk until well blended. Pour evenly over chiles.

BAKE 35 min. or until egg mixture is set. Meanwhile, combine sour cream, garlic and cilantro. Serve with the chiles.

Kraft Kitchens Tips

Substitute

Prepare as directed, using PHILADELPHIA 1/3 Less Fat Cream Cheese, and/or BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

How to Roast Poblano Chiles

Preheat broiler. Place chiles on foil-covered baking sheet. Broil, 4 inches from heat, 2 min. or until skins blister and turn black; turn over. Continue broiling and turning until chiles are blistered and charred on all sides. Place in bowl; cover with damp kitchen towel or paper towels. Cool. Carefully peel chiles; discard skins. Seed, devein and remove stems, if desired.

Creative Leftovers

Have some leftover cilantro sauce? Cover and refrigerate up to 3 days. Serve as a dip for cut-up fresh vegetables or RITZ Crackers.

K:15737v3 :70073

Add This

Digg

del.icio.us

(12)

Rated

by evie_kay on 10/31/2007
" We shredded a chicken breast and added it to the cheese mix. It turned out great. Everyone but me liked the egg mixture. Next time we'll try frying it. "