6 poblano chile s, roasted, peeled, seeded and chopped
2 cups shredded cooked beef flank steak
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
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Let's Make It
Heat oven to 400°F.
Blend first 5 ingredients in blender until smooth.
Layer half each of the rice, chiles, meat, egg mixture and shredded cheese in 2-qt. casserole sprayed with cooking spray. Repeat layers.
Bake 30 min. or until center is set.
Save 50 calories and 7g of fat, including 3g of sat fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese, KRAFT Lite Zesty Italian Dressing, and 1 pkg. (7 oz.) KRAFT 2% Milk Shredded Cheddar Cheese.
Prepare using shredded cooked chicken.
How to Roast Poblano Chiles
Arrange whole poblano chiles on foil-covered baking sheet. Broil, 2 to 4 inches from heat, until chiles are completely blackened, turning occasionally. Place in a paper bag; close bag. Let stand 20 min. or until chiles are completely cooled. Remove chiles from bag. Using a small knife, peel away blackened skins; discard. Cut chiles in half lengthwise; remove and discard seeds.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup 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.