Ingredients
4
small poblano chiles (3 1/2 to 4 inches long)
2
oz (from 8-oz package), cream cheese, softened
1/2
cup salsa
2
teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
1
cup shredded deli rotisserie chicken
1/2
cup Mexican cheese blend (2 oz)
1/2
cup shredded mozzarella cheese (2 oz)
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Preparation
Set oven control to broil. Line cookie sheet with foil; place chiles on foil. Broil chiles 3 to 4 inches from heat about 5 minutes on each side or until skin blackens and blisters. Wrap blackened chiles in foil. Let stand 10 minutes. Turn off broiler; heat oven to 400°F. Move oven rack to middle position. Line large cookie sheet with cooking parchment paper.
Meanwhile, in medium bowl, mix cream cheese, salsa and taco seasoning until blended. Add chicken and cheeses; mix well.
Unroll pie crusts on work surface. Trim 1/2 inch from each side of pie crusts. Press each to form 10-inch square with rounded corners. Cut each square in half to make 4 (10x5-inch) rectangles.
Gently rub chiles with paper towel to remove as much skin as possible. Cut top from each chile. Cut one side of chile lengthwise; open chile flat. Remove seeds. Spoon 1/2 cup cream cheese mixture on one side of chile; fold chile over top of filling.
Place 1 stuffed chile lengthwise on each crust rectangle, with cut end of chile in center of rectangle. Using pastry brush or fingers, brush water on sides of crust. Fold top half of crust over each chile; press edges of crust with fork to seal. Using fork, pierce top of each pocket in 6 places to allow steam to escape. Place pies on cookie sheet.
Bake 18 to 22 minutes or until crust is golden brown.
