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Creamy Poblano Strips

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.

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