Ingredients
1
box (4.7 oz) Betty Crocker™ scalloped potatoes
Hot water called for on potatoes box
1/4
cup Old El Paso™ chopped green chiles (from 4.5-oz can), drained
2
oz cream cheese, softened
4
medium poblano chiles
1/2
cup Old El Paso™ Thick ’n Chunky salsa, if desired
Sour cream, if desired
Preparation
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.
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.
Heat oven to 350°F. Fill each poblano chile with potato mixture; place in ungreased 13x9-inch glass baking dish.
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.
