Click to see a close-up

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 350 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.


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