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Poblanos Florentine Casserole

Poblanos Florentine Casserole

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


  • 5 fresh poblano chiles (4 1/2 x 3 inches)
  • 1 1/2 cups shredded Chihuahua or Monterey Jack cheese (6 ounces)
  • 1 cup shredded Mexican cheese blend (4 ounces)
  • 1/3 cup ricotta cheese
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon ground cumin
  • 1 (9 ounce) package Green Giant™ frozen chopped spinach, thawed, squeezed to drain
  • 1 (12 ounce) can Pillsbury™ Grands!™ Jr. Golden Layers® Butter Tastin'® refrigerated
  • 1 (10 ounce) can 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.
  2. 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.
  3. Heat oven to 350 degrees F. Lightly spray 8-inch square (2-quart) glass baking dish with CRISCO® Original No-Stick Cooking Spray.
  4. 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.
  5. 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.
  6. Separate dough into 10 biscuits. Separate each biscuit into 2 thin layers; flatten slightly.
  7. 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.
  8. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.
  9. Bake for 55 to 60 minutes or until thoroughly heated and bubbly around edges.
  10. Sprinkle with reserved 3/4 cup shredded cheeses.
  11. Bake uncovered for 5 to 8 minutes longer or until cheese is melted.
  12. Cool for 10 minutes before cutting.
  13. Top each serving with tomatoes, guacamole and sour cream.

45 min prep time | 2 hr 5 min total time | 9 servings

Nutrition Facts Serving Size: 1 Serving Calories 290 Calories from Fat 150 Total Fat 16g Saturated Fat 8g Trans Fat 2g Cholesterol 30mg Sodium 790mg Total Carbohydrate 23g Dietary Fiber 1g Sugars 4g Protein 12g

% 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

*Percent Daily Values are based on a 2,000 calorie diet.

Bake-Off® Contest 43, 2008

Gloria Felts, Indianapolis, Indiana

®Crisco is a trademark of The J.M. Smucker Company

Recipe and photo credit (used with permission): Pillsbury

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