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Serve over hot cooked rice or in warmed corn tortillas.
Prepare recipe as directed, except omit cheese and cilantro. Cut lengthwise slit in each of 6 roasted poblano chiles; fill with chicken mixture. Place, filled sides up, in 13x9-inch baking dish sprayed with cooking spray; cover. Bake in 350°F oven 15 min. Sprinkle with 1/2 cup shredded Chihuahua cheese (asadero); bake 5 to 6 min. or until melted.
Substitute 1 (10 oz.) pkg. of frozen mixed vegetables (carrots, corn, peas) for the corn.
* 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.