Main dishes

Oven-Baked Chiles Rellenos

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

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What You Need

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

poblano chiles, roasted, peeled, seeded and deveined

eggs

1/4

cup milk

cup BREAKSTONE'S or KNUDSEN Sour Cream

cloves garlic, minced

1/4

cup chopped cilantro

Make It

PREHEAT 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.

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evie_kay

posted:10/31/2007

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.

nurseklay

posted:9/12/2007

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.

Casseopias

posted:1/17/2007

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.

a cook

posted:1/15/2007

I was really disappointed by this. I was picturing battered/fried type chiles rellenos. The recipe seemed strange with the egg mix, but there was lots of other recipes just like this online and in my cookbook. It basically turned out like a thick omelete with stuffed chiles in it. We did like the cheesy stuffing and the chiles, and the eggs weren't terrible, but it just wasn't what I had hoped for.

mmorrell13

posted:12/5/2006

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 were able to spend more time with our friends instead of spending so much time in the kitchen!

a cook

posted:10/24/2006

This was really hard to make and it didn't turn out well at all. The egg mixture didn't stick to the pepper at all and I wound up with some stuffed peppers surrounded by the baked eggs. I love to cook and try all sorts of recipes but this one was really dissapointing.

sonya51304

posted:10/12/2006

I ended up trashing everything and making frozen pizza. This recipe is not easy. I wasted 2 hours of my time.

a cook

posted:5/29/2006

I would make this recipe again but with modifications. The eggs didn't provide a batter like I thought - next time may try a batter. Actual chile w/cheese was great.

a cook

posted:1/26/2006

delicious! the garlic and cilantro sour cream mixture really complements the chiles rellenos perfectly! a big hit! longer prep time than listed i found, though.

a cook

posted:6/21/2005

This recipe was easy and delicious! My family loved it. It would be great for either brunch or dinner, and it's packed with flavor!