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    You are in: Home / Recipes / Poblanos Florentine Casserole Recipe
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    Poblanos Florentine Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 55 mins

    45 mins

    1 hr 10 mins

    Pinay0618's Note:

    A finalist recipe from the 43rd Pillsbury Bake Off. This was originally written as a meatless entree, but I have tried this with ground beef and diced chicken and enjoyed both. My boys would be looking at me all crooked if there was no meat at dinner time :)

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    Units: US | Metric

    • 5 fresh poblano chiles (4 1/2x3 inch)
    • 1 1/2 cups monterey jack cheese, shredded
    • 1 cup Mexican blend cheese, shredded
    • 1/3 cup ricotta cheese
    • 2 garlic cloves, finely chopped
    • 1/2 teaspoon ground cumin
    • 1 (9 ounce) box green giant frozen spinach, thawed, squeezed to drain
    • 1 (12 ounce) can pillsbury golden layers butter tastin' refrigerated biscuits (10 biscuits)
    • 1 (10 ounce) can Old El Paso mild enchilada sauce
    • 1/2 cup fresh guacamole, if desired (optional)
    • 1/2 cup sour cream, if desired (optional)


    1. 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. 2
      Heat oven to 350°F Lightly spray 8-inch square (2-quart) glass baking dish with CRISCO® Original No-Stick Cooking Spray.
    3. 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. 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. 5
      Separate dough into 10 biscuits. Separate each biscuit into 2 thin layers; flatten slightly.
    6. 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. 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. 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.

    Ratings & Reviews:


    Nutritional Facts for Poblanos Florentine Casserole

    Serving Size: 1 (150 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 293.8
    Calories from Fat 154
    Total Fat 17.1 g
    Saturated Fat 8.6 g
    Cholesterol 36.8 mg
    Sodium 754.0 mg
    Total Carbohydrate 23.0 g
    Dietary Fiber 1.9 g
    Sugars 5.4 g
    Protein 13.1 g

    The following items or measurements are not included:

    Old El Paso mild enchilada sauce

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