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Source: Campbell's Recipes
Tagged With: 6 servings (1 stuffed poblano each)
Three Cheese-Stuffed Poblano Chiles
It takes less than an hour to make these scrumptious chiles, oozing with melted cheese and served with a creamy salsa sauce.
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Serves: 6 servings (1 stuffed poblano each)
Prep Time: 10 minutes
Cook Time: 15 minutes
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6 poblano chile (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




Heat the broiler. Place the chiles onto a baking sheet.
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.
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.
Stir the cheeses in a large bowl. Spoon the cheese mixture into the chiles.
Stir the salsa and half-and-half in a shallow 2-quart baking dish. Place the stuffed chiles onto the salsa mixture.
Bake for 15 minutes or until the cheese is melted. Serve the chiles with the sauce.
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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