3/4 cup (3 oz.) Sargento® Fine Cut Shredded Colby-Jack Cheese
3/4 cup (3 oz.) Sargento® Fine Cut Shredded Mozzarella Cheese
1/4 cup Sargento® Part-Skim Ricotta Cheese
1 jar (6 oz.) chopped marinated artichoke hearts, drained
1/4 cup chopped walnuts, toasted
1/2 tsp. pepper
8 whole fresh Anaheim or California green chilies, roasted and peeled
1 can (16 oz.) Italian-style tomatoes, chopped
1 tsp. fresh whole basil leaves
Combine Colby-Jack and Mozzarella cheeses in large bowl. Stir in Ricotta cheese, artichoke hearts, walnuts and pepper. Spoon mixture into chilies and place in 13x9-inch baking dish; bake in preheated 350°F oven 10 minutes or until cheese melts.
Combine tomatoes and basil in small saucepan; bring to a boil. Reduce heat; simmer 2 minutes. Serve as sauce over stuffed chilies.