An easy way to get chile relleno flavor, instead of stuffing the peppers, you can just mix with cream cheese and flavorings and top with cheese for a fun Mexican side dish.
- Cook Time
- Prep Time
- 6 servings, 1/2 cup each ServingsServings
- 1/4 cup milk
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
- 2 teaspoon minced garlic
- 1 vegetable bouillon cube
- 3 roasted, peeled poblano chiles, thinly sliced
- 1 onion, sliced
- 1 teaspoon oil
- 1/4 cup shredded mozzarella cheese
Blend milk, cream cheese, garlic and bouillon cube in blender on high speed 1 min. or until smooth; set aside.
Cook and stir chiles and onions in hot oil in large skillet on medium-high heat 5 min. or until onions are tender. Add cream cheese mixture; simmer on medium-low heat 5 min. or until heated through, stirring frequently.
Sprinkle with mozzarella; cover. Cook 1 min. or until mozzarella is melted.
Nutrition Information Per Serving: 100 calories, 8g total fat, 4.5g saturated fat, 30mg cholesterol, 300mg sodium, 5g carbohydrate, 1g dietary fiber, 2g sugars, 3g protein, 4%DV vitamin A, 25%DV vitamin C, 6%DV calcium, 0%DV iron.