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
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Steps
1
Make potatoes as directed on box for stove-top directions, omitting milk and margarine. After simmering, remove from heat; stir in chiles and cream cheese.
2
Meanwhile, 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.
3
Heat oven to 350°F. Fill each poblano chile with potato mixture; place in ungreased 13x9-inch glass baking dish.
4
Bake 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.
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When handling chiles, be sure to wear kitchen gloves to protect your hands, and be careful not to touch your face or eyes. The seeds and membranes of chiles can cause burns. Always wash your hands thoroughly after handling chiles.
You can bake the potato mixture in six greased 6-oz custard cups instead. Reduce baking time by about 5 minutes.
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