Poblano chiles are roasted and then stuffed with a creamy, cheesy butternut squash risotto to make these glorious chiles rellenos.
What You Need
Original recipe yields 8 servings
10 poblano chile s
2 tsp. olive oil
2 cups cut-up butternut squash (1/2-inch cubes)
1 small onion, chopped
1-1/2 cups Arborio rice, uncooked
1 clove garlic, minced
3 cans (14 oz. each) vegetable broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
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Let's Make It
Place chiles on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until evenly blackened, turning occasionally. Transfer chiles to bowl; cover tightly. Let stand 20 min. or until cooled. Peel chiles; discard skins. Cut lengthwise slit in each chile, being careful to not cut through to opposite side. Remove and discard seeds.
Heat oven to 350°F. Heat oil in large skillet on medium-high heat. Add squash and onions; cook 5 min., stirring occasionally. Meanwhile, cut 2 chiles into thin strips.
Add rice and garlic to skillet; cook 3 min. or until rice is opaque, stirring frequently. Gradually add 1/2 can broth; cook and stir 3 min. or until broth is completely absorbed. Repeat with remaining broth, stirring in the cream cheese with the last addition of broth and cooking 5 min. or until cream cheese is completely melted and mixture is well blended. Stir in chile strips; cook 2 min. or until heated through, stirring occasionally. Remove from heat; stir in 1/2 cup shredded cheese.
Spoon rice mixture into remaining chiles, adding about 3/4 cup to each. Place in 13x9-inch baking dish sprayed with cooking spray; sprinkle with remaining shredded cheese.
Bake 10 min. or until heated through.
Serve with hot garlic bread and a mixed green salad tossed with your favorite KRAFT Lite Dressing.
For extra heat, add 1/2 tsp. ground red pepper (cayenne) with the garlic.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 4g
* 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.