These chiles rellenos are baked with cream cheese, cheddar cheese and a blend of shredded Colby and Monterey Jack cheeses.
What You Need
Original recipe yields 8 servings
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup KRAFT Shredded Cheddar Cheese
1/4 cup KRAFT Shredded Colby & Monterey Jack Cheeses
8 poblano chile s, roasted, peeled, seeded and deveined
6 egg s
1/4 cup milk
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
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Let's Make It
Heat oven to 350°F.
Mix cheeses until well blended; spoon evenly into chiles. Place in 13x9-inch baking dish sprayed lightly with cooking spray.
Beat eggs and milk with wire whisk until well blended. Pour evenly over chiles.
Bake 35 min. or until egg mixture is set. Meanwhile, combine sour cream, garlic and cilantro. Serve with the chiles.
Prepare as directed, using PHILADELPHIA Neufchatel Cheese, and/or BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
How to Roast Poblano Chiles
Preheat broiler. Place chiles on foil-covered baking sheet. Broil, 4 inches from heat, 2 min. or until skins blister and turn black; turn over. Continue broiling and turning until chiles are blistered and charred on all sides. Place in bowl; cover with damp kitchen towel or paper towels. Cool. Carefully peel chiles; discard skins. Seed, devein and remove stems, if desired.
Have some leftover cilantro sauce? Cover and refrigerate up to 3 days. Serve as a dip for cut-up fresh vegetables or RITZ Crackers.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.