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: stuffed poblano each

Bake: 15 min.

Stand: 20 min.

Made With

  • Pace® Fire Roasted Tomato and Corn Restaurant Style Salsa

    Pace® Fire Roasted Tomato and Corn Restaurant Style Salsa

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

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® Fire Roasted Tomato and Corn Restaurant Style 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.

Full Screen View

  • 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.
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#51010

Your Recently Viewed Recipes