Poblanos Florentine Casserole

Ingredients

Directions

1. 1

   Set 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.

2. 2

   Heat oven to 350°F Lightly spray 8-inch square (2-quart) glass baking dish with CRISCO® Original No-Stick Cooking Spray.

3. 3

   In 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.

4. 4

   Wearing 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.

5. 5

   Separate dough into 10 biscuits. Separate each biscuit into 2 thin layers; flatten slightly.

6. 6

   Pour 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.

7. 7

   Spray 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.

8. 8

   Sprinkle 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.