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Main dishes

Oven-Baked Stuffed Poblanos

Oven-Baked Stuffed Poblanos recipe
photo by:kraft
I think this is easy and healthier. Rather then the way our moms traditionally would do it. Dipped in egg and dip fry. I make this for my husband and I serve the stuffing more
posted by
on 1/8/2009
30 min
45 min
8 servings
Magazine Acquisition

What You Need

Tbsp.  olive oil
small  onion, chopped
cloves  garlic, minced
large  tomatoes, seeded, chopped
cans  (11 oz. each) corn, drained
pkg.  (6 oz.) OSCAR MAYER Smoked Ham, chopped
 bay leaf
 poblano chiles, roasted, peeled and seeded
pkg.  (8 oz.) KRAFT Shredded Cheddar & Monterey Jack Cheeses

Make It

HEAT oven to 350°F.

HEAT oil in medium saucepan on medium heat. Add onions and garlic; cook 2 min., stirring frequently. Add tomatoes, corn, ham and bay leaf; stir. Cook 10 min., stirring occasionally. Remove and discard bay leaf.

FILL peppers with tomato mixture; top with cheese. Place, filled sides up, in single layer in shallow baking dish sprayed with cooking spray.

BAKE 15 min. or until cheese is melted and peppers are heated through.

Kraft Kitchens Tips

How to Roast, Peel and Seed Poblano Peppers
Heat broiler. Place peppers on rack of broiler pan. Broil until skins are charred or covered with black blisters, turning occasionally. Place hot peppers in resealable plastic bag; seal bag. Let stand 10 min. Remove peppers from bag. Place peppers under cold running water and remove peels, being careful not to break the skins. To remove the seeds, make vertical cut in each pepper. Remove small cluster of seeds attached to the base.
Serving Suggestion
Serve this delicious dish with a crisp, mixed green salad and your favorite KRAFT Lite Dressing.
Special Extra
Serve topped with BREAKSTONE'S or KNUDSEN Sour Cream.
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