Main dishes

Oven-Baked Stuffed Poblanos

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 t...read more

posted by

mom2-04

on 1/8/2009

time

prep:

30 min

total:

45 min

servings

total:

8 servings

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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

PREHEAT oven to 350°F. Heat oil in medium saucepan on medium heat. Add onion and garlic; cook 2 minutes, stirring frequently. Add tomatoes, corn, ham and bay leaf; stir. Cook 10 minutes, stirring occasionally. Remove and discard bay leaf. Season with salt to taste.

FILL each pepper with 1/2 cup of the tomato mixture and 1/4 cup of the cheese. Place, filled sides up, in single layer in greased shallow baking dish.

BAKE 15 minutes or until cheese is melted. Garnish with BREAKSTONE'S or KNUDSEN Sour Cream just before serving, if desired.

Kraft Kitchens Tips

How to Roast, Peel and Seed Poblano Peppers

Preheat 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 minutes. 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 Light Dressing.