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Poblanos Florentine Casserole

  • Prep 45 min
  • Total 2 hr 5 min
  • Ingredients 12
  • Servings 9

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

Bake-Off® Contest 43, 2008
Indianapolis, Indiana

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) frozen chopped spinach, thawed, squeezed to drain
2
(6 oz) cans 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

Hide Images
  • 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 Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
150
% Daily Value
Total Fat
16g
25%
Saturated Fat
8g
39%
Trans Fat
2g
Cholesterol
30mg
10%
Sodium
790mg
33%
Potassium
190mg
6%
Total Carbohydrate
23g
8%
Dietary Fiber
1g
5%
Sugars
4g
Protein
12g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
50%
50%
Calcium
30%
30%
Iron
10%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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