1 hr 55 mins
1 hr 10 mins
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)
- 1Set 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.
- 2Heat oven to 350°F Lightly spray 8-inch square (2-quart) glass baking dish with CRISCO® Original No-Stick Cooking Spray.
- 3In 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.
- 4Wearing 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.
- 5Separate dough into 10 biscuits. Separate each biscuit into 2 thin layers; flatten slightly.
- 6Pour 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.
- 7Spray 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.
- 8Sprinkle 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.
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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