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Main dishes

Stuffed Poblano Peppers (Chiles Rellenos)

Stuffed Poblano Peppers (Chiles Rellenos) recipe
photo by:kraft
Large poblano chiles get a stuffing of chicken, cheese and chunky salsa and emerge from the oven hot, melty and delicious!
time
prep:
30 min
total:
1 hr 20 min
servings
total:
4 servings

What You Need

4
large  poblano chiles
1
cup  TACO BELL® Thick & Chunky Salsa
1/4
cup  chopped fresh cilantro
1/2
tsp.  ground cumin
1-1/2
cups  chopped cooked chicken
1
cup  cooked long-grain white rice
1-1/4
cups  KRAFT Mexican Style Finely Shredded Four Cheese, divided

Make It

HEAT broiler.

PLACE chiles on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until evenly blackened, turning occasionally. Transfer chiles to bowl; cover tightly. Let stand 20 min. or until cooled. Peel chiles; discard skins. Cut lengthwise slit in each chile, being careful to not cut through to opposite side. Remove and discard seeds.

HEAT oven to 350ºF. Mix salsa, cilantro and cumin in medium bowl until blended; spread half onto bottom of 8-inch square baking dish sprayed with cooking spray. Add chicken, rice and 3/4 cup cheese to remaining salsa mixture; mix well. Spoon into chiles; place in prepared dish. Sprinkle with remaining cheese.

BAKE 30 min. or until heated through.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

How to Roast Chiles Using a Stove-Top Gas Burner
Place chiles on burner on top of gas stove; cook on medium heat 6 to 8 min. or until blackened, turning occasionally.
How to Easily Peel Chiles
Hold roasted chiles under running water, then peel away blackened skins with small sharp knife.
Substitute
Substitute 4 small green or red bell peppers for the poblano peppers.
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