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Four Cheese Chiles Rellenos
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Four Cheese Chiles Rellenos

20 Minutes
20 Min Prep
20 Min Cook
What are the four cheeses we stuffed into these chiles rellenos, you ask? Try Colby, Monterey Jack, cheddar and cream cheese—and they're delish together!
What You Need
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8 servings
Original recipe yields 8 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheeses
16 large chiles poblanos or chiles anchos, roasted, peeled and seeded
4 cups red chile sauce
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Let's Make It
1
Mix cream cheese and shredded cheeses.
2
Stuff chiles with cheese mixture.
3
Fry or bake as directed in your favorite stuffed chiles recipe. Serve with your favorite red chile sauce.
Kitchen Tips
Substitute
Prepare as directed, using PHILADELPHIA Neufchatel Cheese, KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese and KRAFT 2% Milk Shredded Reduced Fat Colby & Monterey Jack Cheese.
Special Extra
Stuff chilies with chopped leftover cooked ham, chicken or browned ground beef along with the cheese.
Special Extra
Serve with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and your favorite sauce.
Nutrition
Calories
680
Calories From Fat
0
% Daily Value*
Total Fat 58g
74%
Saturated Fat 21g
105%
Trans Fat 0g
Cholesterol 85mg
28%
Sodium 730mg
32%
Total Carbohydrates 22g
8%
Dietary Fibers 2g
7%
Sugars 7g
14%
Protein 21g
42%
Vitamin A
270%
Vitamin C
260%
Calcium
40%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings, 2 chiles each
* 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.
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