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Prepare as directed, using PHILADELPHIA Neufchatel Cheese, and/or BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
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.
Have some leftover cilantro sauce? Cover and refrigerate up to 3 days. Serve as a dip for cut-up fresh vegetables or RITZ Crackers.
* 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.
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.
If you dip the chilies into the egg mix then into flour, then fry them in oil until brown you will get the nice brown chiles you are looking for. Make sure the chiles are covered completly and you have enough oil.
The egg/milk topping was wierd. It really didn't turn out. I also used monteray jack and mozarella since I wanted a pure white cheese sauce. The actual peppers themselves turned out great. I say try the recipe without the egg topping and it should be great.