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Ingredients

• 6   poblano chiles (about 1 1/2 pounds)
• 1 1/2 cups  crumbled goat cheese (about 6 ounces)
• 1 1/2 cups  shredded Monterey Jack cheese (about 6 ounces)
• 1 1/2 cups  shredded Cheddar cheese (about 6 ounces)
• 1 jar  (16 ounces) Pace® Black Bean and Roasted Corn Salsa
• 1/3 cup  half-and-half

Description

It Takes Less Than An Hour To Make These Scrumptious Chiles, Oozing With Melted Cheese And Served With A Creamy Salsa Sauce.

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