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Poblanos Florentine Casserole

(1)
  17 reviews
  • 45 min prep time
  • 2 hr 5 min total time
  • 12 ingredients
  • 9 servings
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Serve your family a casserole with a kick--they'll never miss the meat in this hearty dish.

Bake-Off® Contest 43, 2008
Gloria Felts
Indianapolis, Indiana

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

Steps

  • 1 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 Heat oven to 350°F. Lightly spray 8-inch square (2-quart) glass baking dish with CRISCO® Original No-Stick Cooking Spray.
  • 3 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 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 Separate dough into 10 biscuits. Separate each biscuit into 2 thin layers; flatten slightly.
  • 6 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 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 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.
  • 1 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 Heat oven to 350°F. Lightly spray 8-inch square (2-quart) glass baking dish with CRISCO® Original No-Stick Cooking Spray.
  • 3 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 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 Separate dough into 10 biscuits. Separate each biscuit into 2 thin layers; flatten slightly.
  • 6 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 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 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
150),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
8g,
8%
Trans Fat
2g
2%
),
Cholesterol
30mg
30%;
Sodium
790mg
790%;
Total Carbohydrate
23g
23%
(Dietary Fiber
1g
1%
  Sugars
4g
4%
),
Protein
12g
12%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
50%;
Calcium
30%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company
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