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Also from Clean eating magazine


  • 4 Poblano peppers
  • 1 (14oz) container reduced fat firm Tofu
  • 11/2 cups fatfree sour cream
  • 1/2 salsa verde
  • 3/4 cup reduced fat shredded monterey jack cheese- also good with Hot Jack cheese


  • Bring to boil a large pot of water.
  • Cut chiles in half lengthwise and remove seeds and ribs.
  • Boil the chilies for 5 minutes or until slightly softened.
  • Drain in a colander and let cool
  • Drain tofu and squeeze as nuch moisture as you can from it. In a medium bowl break up tofu into bite size pieces with your fingers or fork. Stir in 1/2 cup sour cream and salsa verde.
  • Preheat oven to 350
  • Coat 1 cup of sour cream over bottom of a 9x13 inch baking pan. place chilies cut side up, on the sour cream divide tofu among chilies and cover with shredded cheese.
  • Bake 30 minutes. If cheese is not golden brown and bubbly put in the broiler for 3 to 5 minutes

Categories: Appetizer  Snack  South American 
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