Inspired by chiles rellenos, these tasty cheese and potato-stuffed chiles will spice up your meal!
Potato Stuffed Poblanos
- Prep Time 35 min
- Total 60 min
- Servings 4
- Ingredients 7
Ingredients
- 1 box (4.7 oz) Betty Crocker™ scalloped potatoes
- Hot water called for on potatoes box
- 1/4 cup from 1 can (4 oz) Old El Paso™ Chopped Green Chiles, drained
- 2 oz cream cheese, softened
- 4 medium poblano chiles
- 1/2 cup thick & chunky salsa, if desired
- Sour cream, if desired
Instructions
-
Step1Make potatoes as directed on box for stove-top directions, omitting milk and margarine. After simmering, remove from heat; stir in chiles and cream cheese.
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Step2Meanwhile, cook poblano chiles directly on grate of gas stove about 5 minutes, turning with tongs or fork to cook all sides of skin. Place chiles in food-storage plastic bag 5 minutes. Peel chiles under cold water. Open on one side; remove and discard seeds.
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Step3Heat oven to 350°F. Fill each poblano chile with potato mixture; place in ungreased 13x9-inch glass baking dish.
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Step4Bake 15 to 20 minutes or until filling is hot and chiles are soft. Let stand 5 minutes before serving. Serve with salsa and sour cream.
Nutrition
190
Calories
5g
Total Fat
4g
Protein
32g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 190
- Calories from Fat
- 45
- Total Fat
- 5g
- 8%
- Saturated Fat
- 3g
- 14%
- Trans Fat
- 0g
- Cholesterol
- 15mg
- 5%
- Sodium
- 680mg
- 28%
- Potassium
- 660mg
- 19%
- Total Carbohydrate
- 32g
- 11%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 3g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 60%
- 60%
- Calcium
- 2%
- 2%
- Iron
- 6%
- 6%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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