BOCA-Stuffed Baked Poblanos

• 1 Tbsp. olive oil
• 1 cup chopped onions
• 2 cloves garlic, minced
• 1 pkg. (12 oz.) frozen BOCA Veggie Ground Crumbles
• 2 cups chopped seeded tomatoes Safeway 1 lb For $1.29 thru 02/09
• 2 cans (11 oz. each) reduced-sodium corn, drained
• 1 bay leaf
• 1/2 tsp. ground cumin
• 1/2 tsp. black pepper
• 1 cup shredded reduced-fat Cheddar cheese, divided
• 8 poblano chiles, roasted, peeled and seeded
• 1/2 cup finely chopped cilantro

1. Heat oven to 350F.
2. Heat oil in medium saucepan on medium heat.
3. Add onions and garlic; cook 2 min., stirring frequently.
4. Stir in crumbles, tomatoes, corn, bay leaf, cumin and black pepper; cook 10 min., stirring occasionally.
5. Remove from heat.
6. Discard bay leaf.
7. Stir in 3/4 cup cheese.
8. Spoon into chiles; place, filled-sides up, in single layer in greased shallow baking dish.
9. Sprinkle with remaining cheese.
10. Bake 15 min.
11. or until cheese is melted.
12. Sprinkle with cilantro.

olive oil, onions, garlic, veggie ground crumbles, tomatoes, corn, bay leaf, ground cumin, black pepper, cheddar cheese, chiles, cilantro

Taken from www.kraftrecipes.com/recipes/boca-stuffed-baked-poblanos-90099.aspx (may not work)