CHEESE STUFFED POBLANO CHILES
6 small-medium poblano chiles, about 1 pound
16 ounces Muenster cheese
1 cup Red Enchilada Sauce
Roast and peel the chiles (see my note below). Place them in a greased 9x13" baking dish. Cut the cheese into 6 equal size slabs and insert them in the chiles. Spoon the enchilada sauce over each chile. Bake at 350º 20 minutes.
Makes 6 servings
Can be frozen
Per Serving: 337 Calories; 25g Fat; 20g Protein; 11g Carbohydrate; 2g Dietary Fiber; 9g Net Carbs
They had some nice poblano chiles at the store today for a very good price so I came up with this simple way to use them. You can use any kind of cheese you like instead of the Muenster. I like that Muenster cheese melts very creamy yet doesn't give off a lot of oil like cheddar does sometimes. Monterey jack cheese would also work quite well. Click the photo to see a close-up.
NOTE: Click here for instructions for roasting the chiles. Read my update for a helpful tip for roasting chiles that are to be stuffed.
Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.