Main dishes

Vegetarian Chiles Rellenos

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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

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What You Need

Tbsp. oil

large onion, finely chopped

cloves garlic, minced

cup water

lb. red potatoes (about 6), finely chopped

carrots, finely chopped

small zucchini, finely chopped

can (8 oz.) tomato sauce

tsp. dried Mexican oregano

tsp. ground cumin

small roasted poblano chiles, peeled, deveined

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.