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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.
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.
Not only are the poblano chiles a good source of vitamin C but the carrots are also rich in vitamin A.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.