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Arrange whole chiles on foil-covered baking sheet. Broil, 2 to 4 inches from heat, until chiles are completely blackened, turning occasionally. Place in 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. Chiles can also be roasted directly over a gas burner. Use tongs to turn chiles as they char. Place in bag; peel and devein as directed.
Serve over a hot cooked rice or with a mixed green salad tossed dressed with your favorite KRAFT Dressing.
* 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.
my 16 month old cried for more and he is a super picky eater he enjoyed the creamy pepper sauce.
Ive already made this one twice! Everyone in my house loved it!. I actually went a little over on the Poblano chiles, but my husband said that it had a similar to taste to a popular but unique mole called "pipian". My kids liked it very much also!
I made half the recipe but used 3 poblano peppers so the sauce was very hot. I added more sour cream to cool it down, however, there just wasn't a lot of flavor in this for the amount of work required. I even roasted the peppers ahead of time. I used only one pound of chicken strips so they should have cooked faster than the instructions called for but my chicken was still a little pink.