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1
Heat broiler.
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2
Place chiles on foil-covered baking sheet.
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3
Broil, 4 inches from heat, 7 to 10 min.
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4
or until evenly blackened, turning occasionally.
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5
Transfer chiles to bowl; cover tightly.
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6
Let stand 20 min.
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7
or until cooled.
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8
Peel chiles; discard skins.
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9
Cut lengthwise slit in each chile, being careful to not cut through to opposite side.
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10
Remove and discard seeds.
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11
Heat oven to 350F.
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12
Heat oil in large skillet on medium-high heat.
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13
Add squash and onions; cook 5 min., stirring occasionally.
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14
Meanwhile, cut 2 chiles into thin strips.
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15
Add rice and garlic to skillet; cook 3 min.
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16
or until rice is opaque, stirring frequently.
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17
Gradually add 1/2 can broth; cook and stir 3 min.
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18
or until broth is completely absorbed.
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19
Repeat with remaining broth, stirring in the cream cheese with the last addition of broth and cooking 5 min.
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20
or until cream cheese is completely melted and mixture is well blended.
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21
Stir in chile strips; cook 2 min.
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22
or until heated through, stirring occasionally.
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23
Remove from heat; stir in 1/2 cup shredded cheese.
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24
Spoon rice mixture into remaining chiles, adding about 3/4 cup to each.
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25
Place in 13x9-inch baking dish sprayed with cooking spray; sprinkle with remaining shredded cheese.
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26
Bake 10 min.
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27
or until heated through.
