Creamy Poblano Strips

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creamy poblanos

An easy way to get chile relleno flavor, instead of stuffing the peppers, you can just mix with cream cheese and flavorings and top with cheese for a fun Mexican side dish.

  • Duration
  • Cook Time
  • Prep Time
  • 6 servings, 1/2 cup each ServingsServings


  • 1/4 cup milk
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
  • 2 teaspoon minced garlic
  • 1 vegetable bouillon cube
  • 3 roasted, peeled poblano chiles, thinly sliced
  • 1 onion, sliced
  • 1 teaspoon oil
  • 1/4 cup shredded mozzarella cheese


Blend milk, cream cheese, garlic and bouillon cube in blender on high speed 1 min. or until smooth; set aside.

Cook and stir chiles and onions in hot oil in large skillet on medium-high heat 5 min. or until onions are tender. Add cream cheese mixture; simmer on medium-low heat 5 min. or until heated through, stirring frequently.

Sprinkle with mozzarella; cover. Cook 1 min. or until mozzarella is melted.

Nutrition Information Per Serving: 100 calories, 8g total fat, 4.5g saturated fat, 30mg cholesterol, 300mg sodium, 5g carbohydrate, 1g dietary fiber, 2g sugars, 3g protein, 4%DV vitamin A, 25%DV vitamin C, 6%DV calcium, 0%DV iron.