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Cheesy Artichoke-Stuffed Chilies
Makes 4 Servings
*3/4 cup (3 ounces) Sargento Fancy Colby-Jack Shredded Cheese
*3/4 cup (3 ounces) Sargento Fancy Mozzarella Shredded Cheese
*1/4 cup Sargento Part-Skim Ricotta Cheese
*6-ounce jar chopped marinated artichoke hearts, drained
*1/4 cup chopped walnuts, toasted
*1/2 teaspoon pepper
*8 whole fresh Anaheim or California green chilies, roasted and peeled (See Notes)
*16-ounce can Italian-style tomatoes, chopped
*1 teaspoon dried whole basil leaves
1Combine Colby-Jack and Mozzarella cheeses in a large bowl. Stir in Ricotta cheese, artichoke hearts, walnuts and pepper. Spoon mixture into chilies and place in a 9"x13" baking dish; bake in preheated 350F oven for 10 minutes or until cheese melts.
2Combine tomatoes and basil in a small saucepan; bring to a boil. Reduce heat; simmer 2 minutes. Serve as sauce over stuffed chilies.
  • Place chilies in single layer on baking sheet. Bake in preheated 500F degree oven 20 minutes or until skin is blackened and charred. Transfer peppers to paper bag and seal; refrigerate 10 minutes or until cool. Peel and seed peppers.
  • Substitution: 2 4-ounce cans of whole green chilies may be used in place of roasted chilies.
  • Source
    Recipe courtesy of