Prepare as directed, using PHILADELPHIA Neufchatel Cheese, and/or BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
How to Roast Poblano Chiles
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.