Three Cheese-Stuffed Poblano Chiles

Campbell's Three Cheese-Stuffed Poblano Chiles Recipe

It takes less than an hour to make these scrumptious chiles, oozing with melted cheese and served with a creamy salsa sauce.

At a glance

Prep

10 min.

Total

45 min.

Serves

6

Servings: 1 stuffed poblano each

Bake: 15 min.

Stand: 20 min.

Made With

  • Pace® Black Bean & Roasted Corn Salsa

    Pace® Black Bean & Roasted Corn Salsa

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What You'll Need

6 poblano chiles (about 1 1/2 pounds)
1 1/2 cups crumbled goat cheese (about 6 ounces)
1 1/2 cups shredded Monterey Jack cheese (about 6 ounces)
1 1/2 cups shredded Cheddar cheese (about 6 ounces)
1 jar (16 ounces) Pace® Black Bean & Roasted Corn Salsa
1/3 cup half-and-half

How to Make It

  • 1

    Heat the broiler. Place the chiles onto a baking sheet.

  • 2

    Broil the chiles 2 inches from the heat for 5 minutes or until they're charred on all sides, turning occasionally. Place the chiles into a large resealable plastic bag. Close the bag and let stand for 20 minutes.

  • 3

    Heat the oven to 350°F. Remove the skin from the chiles. Cut a lengthwise slit into each chile and remove the seeds and core.

  • 4

    Stir the cheeses in a large bowl. Spoon the cheese mixture into the chiles.

  • 5

    Stir the salsa and half-and-half in a shallow 2-quart baking dish. Place the stuffed chiles onto the salsa mixture.

  • 6

    Bake for 15 minutes or until the cheese is melted. Serve the chiles with the sauce.

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Recipe Nutritional Information

Made With

Calories

Calories

Total Fat

Total Fat

Saturated Fat

Saturated Fat

Cholesterol

Cholesterol

Sodium

Sodium

Total Carbohydrate

Total Carbohydrate

Dietary Fiber

Dietary Fiber

Protein

Protein

Vitamin A

Vitamin A

Vitamin C

Vitamin C

Calcium

Calcium

Iron

Iron

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • Alternate Preparation: You can also roast the chiles over a gas flame. Hold each chile with tongs over a gas flame and roast for 5 minutes or until it's charred on all sides. Place the chiles in a large resealable plastic bag and proceed as directed in Step 2.
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RID#51010

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