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Poblanos Florentine Casserole

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Ingredients

Adjust Servings:
5 fresh poblano chiles (4 1/2x3 inch)
1 1/2 cups monterey jack cheese, shredded
1 cup mexican blend cheese, shredded
1/3 cup ricotta cheese
2 garlic cloves, finely chopped
1/2 teaspoon ground cumin
1 (9 ounce) box green giant frozen spinach, thawed, squeezed to drain
1 (12 ounce) can pillsbury golden layers butter tastin' refrigerated biscuits (10 biscuits)
1 (10 ounce) can old el paso mild enchilada sauce
1/2 cup fresh guacamole, if desired (optional)
1/2 cup sour cream, if desired (optional)

Nutritional information

293.8
Calories
154 g
Calories From Fat
17.1 g
Total Fat
8.6 g
Saturated Fat
36.8 mg
Cholesterol
754 mg
Sodium
23 g
Carbs
2 g
Dietary Fiber
5.4 g
Sugars
13.1 g
Protein
150g
Serving Size

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Poblanos Florentine Casserole

Features:
    Cuisine:

    A finalist recipe from the 43rd Pillsbury Bake Off. This was originally written as a meatless entree, but I have tried this with ground beef and diced chicken and enjoyed both. My boys would be looking at me all crooked if there was no meat at dinner time :)

    • 135 min
    • Serves 9
    • Easy

    Ingredients

    Directions

    Share

    Poblanos Florentine Casserole, A finalist recipe from the 43rd Pillsbury Bake Off This was originally written as a meatless entree, but I have tried this with ground beef and diced chicken and enjoyed both My boys would be looking at me all crooked if there was no meat at dinner time :), A finalist recipe from the 43rd Pillsbury Bake Off This was originally written as a meatless entree, but I have tried this with ground beef and diced chicken and enjoyed both My boys would be looking at me all crooked if there was no meat at dinner time 🙂


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    Steps

    1
    Done

    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.

    2
    Done

    Heat Oven to 350f Lightly Spray 8-Inch Square (2-Quart) Glass Baking Dish With Crisco Original No-Stick Cooking Spray.

    3
    Done

    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.

    4
    Done

    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.

    5
    Done

    Separate Dough Into 10 Biscuits. Separate Each Biscuit Into 2 Thin Layers; Flatten Slightly.

    6
    Done

    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.

    7
    Done

    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.

    8
    Done

    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.

    Avatar Of Danielle Lopez

    Danielle Lopez

    Taco extraordinaire with a passion for creating bold and flavorful fillings.

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