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Oven-Baked Chiles Rellenos
Oven-Baked Chiles Rellenos

Oven-Baked Chiles Rellenos

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Cook Minutes 50 Min
Prep : 15 Min Cook: 35 Min
Roasted poblano chiles get a stuffing of cream cheese and a medley of shredded cheese and emerge from the oven hot, melty and delicious! This vegetarian chiles rellenos recipe is a keeper.
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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, softened
1/2 cup Cracker Barrel Shredded Light Tex Mex Cheese
8 poblano chiles, roasted, peeled, seeded and deveined
6 eggs
1/4 cup skim milk
1 cup light sour cream
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
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Step 1
Heat oven to 350°F.
Step 2
Mix cheeses until blended; spoon into chiles. Place, filled sides up, in 13x9-inch baking dish sprayed with cooking spray.
Step 3
Whisk eggs and milk until blended; pour over chiles.
Step 4
Bake 35 min. or until egg mixture is set. Meanwhile, mix sour cream, cilantro and garlic until blended.
Step 5
Serve chiles topped with sour cream mixture.
Kraft Kitchen Tips!
Substitute Cracker Barrel Shredded Habanero Heat Cheese for the Cracker Barrel Shredded Tex Mex Cheese.
How to Roast the Poblano Chiles
Heat broiler. Place chiles on foil-covered baking sheet. Broil, 4 inches from heat, 2 min. or until skins blister and turn black; turn over. Continue broiling and turning until chiles are blistered and charred on all sides. Place in bowl; cover with damp kitchen towel or paper towels. Cool. Carefully peel chiles; discard skins. Seed, devein and remove stems, if desired.
This flavourful sour cream sauce can also be served as a dip. Mix as directed, then refrigerate up to 3 days before serving with cut-up fresh vegetables or crisp crackers.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 5 g
25 %
Cholesterol 160 mg
Sodium 210 mg
9 %
Carbohydrate 9 g
Fibre 1 g
Sugars 6 g
Protein 10 g
Vitamin A
20 %
Vitamin C
180 %
15 %
8 %
8 servings, 1/8 recipe (176 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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