Butternut Squash-Risotto Chiles Rellenos

1. 1

   Heat broiler.

2. 2

   Place chiles on foil-covered baking sheet.

3. 3

   Broil, 4 inches from heat, 7 to 10 min.

4. 4

   or until evenly blackened, turning occasionally.

5. 5

   Transfer chiles to bowl; cover tightly.

6. 6

   Let stand 20 min.

7. 7

   or until cooled.

8. 8

   Peel chiles; discard skins.

9. 9

   Cut lengthwise slit in each chile, being careful to not cut through to opposite side.

10. 10

    Remove and discard seeds.

11. 11

    Heat oven to 350F.

12. 12

    Heat oil in large skillet on medium-high heat.

13. 13

    Add squash and onions; cook 5 min., stirring occasionally.

14. 14

    Meanwhile, cut 2 chiles into thin strips.

15. 15

    Add rice and garlic to skillet; cook 3 min.

16. 16

    or until rice is opaque, stirring frequently.

17. 17

    Gradually add 1/2 can broth; cook and stir 3 min.

18. 18

    or until broth is completely absorbed.

19. 19

    Repeat with remaining broth, stirring in the cream cheese with the last addition of broth and cooking 5 min.

20. 20

    or until cream cheese is completely melted and mixture is well blended.

21. 21

    Stir in chile strips; cook 2 min.

22. 22

    or until heated through, stirring occasionally.

23. 23

    Remove from heat; stir in 1/2 cup shredded cheese.

24. 24

    Spoon rice mixture into remaining chiles, adding about 3/4 cup to each.

25. 25

    Place in 13x9-inch baking dish sprayed with cooking spray; sprinkle with remaining shredded cheese.

26. 26

    Bake 10 min.

27. 27

    or until heated through.

* Per serving · 4 servings · Values may vary.