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 & 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.
Campbells Kitchen
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