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Tuesday, December 29, 2015

Poblanos Florentine Casserole

Poblanos Florentine Casserole

Serve your family a casserole with a kick--they'll never miss the meat in this hearty dish.

Ingredients:

5
fresh poblano chiles (4 1/2x3 inch)
1 1/2
cups shredded Chihuahua or Monterey Jack cheese (6 oz)
1
cup shredded Mexican cheese blend (4 oz)
1/3
cup ricotta cheese
2
cloves garlic, finely chopped
1/2
teaspoon ground cumin
1
box (9 oz) Green Giant™ frozen chopped spinach, thawed, squeezed to drain
1
can (12 oz) Pillsbury™ Grands!™ Jr. Golden Layers® Butter Tastin'® refrigerated biscuits (10 biscuits) 
1
can (10 oz) Old El Paso™ mild enchilada sauce
2
plum (Roma) tomatoes, chopped, if desired
1/2
cup fresh guacamole, if desired
1/2
cup sour cream, if desired

Directions:

  • Set oven control to broil. On cookie sheet, broil chiles with tops 2 inches from heat about 10 minutes, turning frequently with tongs, until all sides are blackened and blistered. Place chiles in paper bag; seal bag. Let chiles steam 15 minutes.
  • Heat oven to 350°F. Lightly spray 8-inch square (2-quart) glass baking dish with CRISCO® Original No-Stick Cooking Spray.
  • In medium bowl, mix Chihuahua cheese and Mexican cheese blend; reserve 3/4 cup for topping. In another medium bowl, mix ricotta cheese, garlic, cumin and spinach. Stir in remaining shredded cheeses. Set aside.
  • Wearing food-safe plastic gloves, peel blackened skin from chiles. Cut open chiles; remove stems, seeds and membranes. Cut each chile in half lengthwise into 2 pieces; pat dry.
  • Separate dough into 10 biscuits. Separate each biscuit into 2 thin layers; flatten slightly.
  • Pour half of the enchilada sauce over bottom of baking dish. Place 10 biscuit layers on sauce, cutting biscuits if necessary to fit into dish. Top with 5 chile halves; spread spinach mixture over chiles. Top with remaining 5 chiles halves and remaining 10 biscuit layers. Pour remaining enchilada sauce over biscuits.
  • Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down. Bake 55 to 60 minutes or until thoroughly heated and bubbly around edges.
  • Sprinkle with reserved 3/4 cup shredded cheeses. Bake uncovered 5 to 8 minutes longer or until cheese is melted. Cool 10 minutes before cutting. Top each serving with tomatoes, guacamole and sour cream.

Source:  pillsbury.com / Gloria Felts

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