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


10 min.


45 min.



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

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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® 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.

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  • 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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