8 large poblano chile s, roasted, peeled, seeded and deveined
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Heat oven to 350ºF.
Cook and stir bacon in large skillet on medium heat until bacon is crisp. Remove bacon from skillet with slotted spoon, reserving drippings in skillet; set bacon aside. Add plantains to drippings in skillet; cook and stir 5 min. or until golden brown. Transfer to bowl.
Brown ground beef in same skillet. Stir in 1/4 cup tomato sauce. Bring to boil; remove from heat. Stir in bacon, plantains and 3/4 cup cheese; spoon into chiles. Place in 13x9-inch baking dish. Top with remaining tomato sauce and cheese.
Bake 15 min. or until chiles are heated through and cheese is melted. Serve topped with sour cream.
Serve with a side of hot cooked rice to round out the meal.
How to Roast, Peel and Seed Poblano Chiles
Place chiles on rack of broiler pan. Broil until skins are charred or covered with black blisters, turning occasionally. Place hot chiles in resealable plastic bag; seal bag. Let stand 10 min. Remove chiles from bag. Remove peels, being careful not to break the flesh. To remove the seeds, make vertical cut in each chile. Remove small cluster of seeds attached to the base.
How to Make it a Skillet Dish
Roast, peel, seed and devein chiles; cut into strips. Cook bacon and plantains as directed; set aside. Brown ground beef in skillet; stir in all the tomato sauce; simmer 10 to 12 min. or until heated through, stirring occasionally. Stir in bacon, plantains, chiles and 3/4 cup cheese; cook until mixture is heated through and cheese is melted, stirring frequently. Top with remaining cheese and sour cream.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 2g
* 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.