4 poblano peppers
4 frozen chicken, rice, and bean burritos, thawed, El Monterey®
1 cup Mexican four-cheese salsa con queso, Pace®
1⁄2 cup buttermilk ranch dressing
4 cups salad greens
Preheat oven to 375°. Spray a baking sheet with nonstick cooking spray.
Cut tops off peppers, reserving tops. Remove seeds and stuff peppers with thawed burritos. Place stuffed peppers and tops on prepared baking sheet. Bake for 15 minutes or until peppers are tender and burrito is heated through.
In a small bowl, stir together salsa con queso and dressing.
Divide salad greens among 4 salad plates. Top each with a stuffed poblano, and drizzle with dressing.