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Main dishes

Oven-Baked Chiles Rellenos

Oven-Baked Chiles Rellenos recipe
photo by:kraft
We made this recipe, and could not believe how easy it was! It tasted great and was a huge hit at our game party. Everyone begged for the recipe, and it was so easy, we w...read more
posted by
mmorrell13
on 12/5/2006
time
prep:
15 min
total:
50 min
servings
total:
8 servings
Magazine Acquisition

What You Need

4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4
cup  KRAFT Shredded Cheddar Cheese
1/4
cup  KRAFT Shredded Colby & Monterey Jack Cheeses
8
 poblano chiles, roasted, peeled, seeded and deveined
6
 eggs
1/4
cup  milk
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
2
cloves  garlic, minced
1/4
cup   chopped fresh cilantro

Make It

HEAT oven to 350°F.

MIX cheeses until well blended; spoon evenly into chiles. Place in 13x9-inch baking dish sprayed lightly with cooking spray.

BEAT eggs and milk with wire whisk until well blended. Pour evenly over chiles.

BAKE 35 min. or until egg mixture is set. Meanwhile, combine sour cream, garlic and cilantro. Serve with the chiles.

Kraft Kitchens Tips

Substitute
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.
Creative Leftovers
Have some leftover cilantro sauce? Cover and refrigerate up to 3 days. Serve as a dip for cut-up fresh vegetables or RITZ Crackers.
K:15737v3 :70073
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