It takes less than an hour to make these scrumptious chiles, oozing with melted cheese and served with a creamy salsa sauce.
cost per recipe: $13.63
The price is determined by the national average.
poblano chile(about 1 1/2 pounds)
cups crumbled goat cheese(about 6 ounces)
cups shredded Monterey Jack cheese(about 6 ounces)
cups shredded Cheddar cheese(about 6 ounces)
jar (16 ounces) Pace® Fire Roasted Tomato and Corn Restaurant Style Salsa
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.