BOCA-Stuffed Baked Poblanos
Prep Time: 30 min
Total Time: 45 min
Makes: 8 servings
1pkg. (12 oz.) frozenBOCA Veggie Ground Crumbles
4tomatoes (1-1/4 lb.), seeded, chopped
1/2 tsp.ground cumin
1cupKRAFT 2% Milk Shredded Mild Cheddar Cheese, divided
8roastedpoblano chiles, peeled, seeded
1/2cupfinely choppedfresh cilantro
Cook and stir onions and garlic in hot oil in large skillet on medium heat 2 min. Stir in next 6 ingredients; cook 10 min., stirring occasionally. Discard bay leaf. Stir 3/4 cup cheese into tomato mixture; spoon into chiles.
Place, filled-sides up, in single layer in shallow baking dish sprayed with cooking spray. Sprinkle with remaining cheese.
Bake 15 min. or until chiles are heated through (160ºF) and cheese is melted. Sprinkle with cilantro.
BOCA KITCHEN TIPS
How to Roast, Peel and Seed Poblano Chiles
Place chiles on rack of broiler pan. Broil until skins are charred or covered with black blisters, turning occasionally. Place hot chiles in sealable plastic bag; seal bag. Let stand 10 minutes. Remove chiles from bag. Place chiles under cold running water and remove peels, being careful not to break the skins. To remove the seeds, make vertical cut in each chile. Remove small cluster of seeds attached to the base.
The poblano chiles in this low-sodium, low-calorie and low-fat main dish are a good source of vitamin C.
1 Starch,2 Vegetable,1 Meat (L),1/2 Fat
Nutrition (per serving)
Note: Recipe can also be prepared using either the Natural or Organic versions of the BOCA product. Nutrition information may change.