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Main dishes

Cheesy Beef Poblano Bake

Cheesy Beef Poblano Bake recipe
photo by:kraft
We started with leftover shredded cooked beef and rice to create this creamy layered dish packed with flavor. It's a great way to use up leftovers.
time
prep:
15 min
total:
45 min
servings
total:
8 servings, 1 cup each
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What You Need

5
 eggs
4
oz.   (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4
cup  KRAFT Zesty Italian Dressing
1
 onion, coarsely chopped
2
Tbsp.  Sofrito Base
2
cups   cooked long-grain white rice
6
 poblano chiles, roasted, peeled, seeded and chopped
2
cups   shredded cooked beef flank steak
1
pkg.   (8 oz.) KRAFT Shredded Cheddar Cheese

Make It

HEAT oven to 400°F.

BLEND first 5 ingredients in blender until smooth.

LAYER half each of the rice, chiles, meat, egg mixture and shredded cheese in 2-qt. casserole sprayed with cooking spray. Repeat layers.

BAKE 30 min. or until center is set.

Kraft Kitchens Tips

Healthy Living
Save 50 calories and 7g of fat, including 3g of sat fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese, KRAFT Lite Zesty Italian Dressing, and 1 pkg. (7 oz.) KRAFT 2% Milk Shredded Cheddar Cheese.
Substitute
Prepare using shredded cooked chicken.
How to Roast Poblano Chiles
Arrange whole poblano chiles on foil-covered baking sheet. Broil, 2 to 4 inches from heat, until chiles are completely blackened, turning occasionally. Place in a paper bag; close bag. Let stand 20 min. or until chiles are completely cooled. Remove chiles from bag. Using a small knife, peel away blackened skins; discard. Cut chiles in half lengthwise; remove and discard seeds.
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