Poblanos Florentine Casserole

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

  • prep time 45 min
  • total time 2 hr 5 min
  • ingredients 12
  • servings 9

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
  • 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.
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