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Main dishes

BOCA-Stuffed Baked Poblanos

photo by:kraft
time
prep:
30 min
total:
45 min
servings
total:
8 servings
Magazine Acquisition

What You Need

1
 onion, chopped
2
cloves  garlic, minced
1
Tbsp.  olive oil
1
pkg.   (12 oz.) frozen BOCA Veggie Ground Crumbles
3
cups  frozen corn
4
 tomatoes (1-1/4 lb.), seeded, chopped
1
 bay leaf
1/2
tsp.  ground cumin
1/2
tsp.  black pepper
1
cup  KRAFT 2% Milk Shredded Mild Cheddar Cheese, divided
8
 roasted poblano chiles, peeled, seeded
1/2
cup  finely chopped fresh cilantro

Make It

HEAT oven to 350ºF.

COOK and stir onions and garlic in hot oil in large skillet on medium heat 2 min. Stir in next 6 ingredients; cook 10 min., stirring occasionally. Discard bay leaf. Stir 3/4 cup cheese into tomato mixture; spoon into chiles.

PLACE, filled-sides up, in single layer in shallow baking dish sprayed with cooking spray. Sprinkle with remaining cheese.

BAKE 15 min. or until chiles are heated through (160ºF) and cheese is melted. Sprinkle with cilantro.

Kraft Kitchens Tips

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 sealable plastic bag; seal bag. Let stand 10 minutes. Remove chiles from bag. Place chiles under cold running water and remove peels, being careful not to break the skins. To remove the seeds, make vertical cut in each chile. Remove small cluster of seeds attached to the base.
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