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Main dishes

Vegetarian Chiles Rellenos

Vegetarian Chiles Rellenos recipe
photo by:kraft
for me it is perfecty spiced
posted by
nita1909
on 5/16/2012
time
prep:
45 min
total:
1 hr 5 min
servings
total:
10 servings
Magazine Acquisition

What You Need

1
Tbsp.  oil
1
large  onion, finely chopped
2
cloves  garlic, minced
1
cup  water
2
lb.  red potatoes (about 6), finely chopped
8
 carrots, finely chopped
2
small  zucchini, finely chopped
1
can   (8 oz.) tomato sauce
2
tsp.  dried Mexican oregano
1
tsp.  ground cumin
10
small  roasted poblano chiles, peeled, deveined
1
pkg.   (8 oz.) KRAFT Shredded Mozzarella Cheese

Make It

HEAT oven to 350ºF.

HEAT oil in large skillet on medium-high heat. Add onions; cook 5 min. or until crisp-tender, stirring frequently. Stir in garlic; cook 1 min. Add water, potatoes and carrots; cover. Cook 10 min.; stir in zucchini. Cook, covered, 5 min. or until all vegetables are tender. Stir in tomato sauce and seasonings; simmer 3 min.

SPOON into chiles; place in shallow baking dish. Cover.

BAKE 20 min. Top with cheese; bake; uncovered, 5 min. or until melted.

Kraft Kitchens Tips

Make Ahead
Stuff chiles as directed. (Do not bake.) Refrigerate up to 24 hours. When ready to serve, bake, covered, 30 min. or until heated through. Top with cheese; continue as directed.
How to Roast Poblano Chiles
Place chiles on rack of broiler pan. Broil until skins are charred or covered with black blisters, turning occasionally. Place in glass bowl; cover with plastic wrap. Let stand 10 min. Remove peppers from bowl; carefully remove peels, being careful not to break the skins. Use small knife to make a vertical cut in side of each pepper. Remove small cluster of seeds attached to base; then discard. Stuff peppers as directed.
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