Chiles Rellenos with Sweet Picadillo

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Chiles Rellenos with Sweet Picadillo recipe

photo by:kraft

I'm a vegetarian & just subbed the ground beef with veggie crumbles from Boca...delish!!

posted by

reny44

on 10/25/2011

time

prep:

30 min

total:

40 min

servings

total:

6 servings, one stuffed chile each

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What You Need

1-1/2

lb. lean ground beef

Tbsp. KRAFT Zesty Italian Dressing

can (8 oz.) tomato sauce

1/2

cup PLANTERS Slivered Almonds, toasted

1/4

cup raisins

large poblano chiles, roasted, peeled, seeded and deveined

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

Make It

HEAT oven to 350ºF. Brown meat in dressing in large skillet; drain, if necessary. Stir in tomato sauce. Bring to boil. Stir in nuts and raisins; simmer on medium-low 10 min. or until no liquid remains, stirring occasionally.

SPOON into chiles. Place in shallow baking dish; cover with foil.

BAKE 10 min. or until heated through. Serve topped with sour cream.

Kraft Kitchens Tips

How to Roast, Peel and Seed Poblano Chiles

Place chiles on rack of broiler pan. Broil until skins are charred or covered with black blisters, turning occasionally. Place hot chiles in resealable plastic bag; seal bag. Let stand 10 min. Remove chiles from bag. Remove peels, being careful not to break the skins. To remove the seeds, make vertical cut in each chile. Remove small cluster of seeds attached to the base.

Make Ahead

Assemble recipe as directed; refrigerate up to 24 hours. When ready to serve, bake, covered, 20 min. or until heated through.

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reny44

posted:10/25/2011

I'm a vegetarian & just subbed the ground beef with veggie crumbles from Boca...delish!!

a cook

posted:2/12/2011

I am a very bad cook. These step by step recipes help me make dinner and have it come out perfectly. I LOVED this recipes it was so delicious. I also made a sauce that I poured over the sour cream. My husband was very surprised when he tasted it. He had told me that he thought it wasn't going to be very good, so thank you kraft.

richa521

posted:1/30/2011

Very good. I left out the raisins because I don't like them, but enjoyed the crunch the almonds gave the chiles. I don't know if I'd make this very often, though...I'm not very good at roasting and peeling peppers!

vlprince11

posted:11/6/2010

wonderful and easy

mariacueva77

posted:10/22/2010

This was a super easy, super fast and super delicious meal. I especially liked the part where I didnt include the egg, batter and frying part that normally goes with a chile relleno. It was so good that even my little boy liked it!!. This is on my list of top fav's. (my older son didnt eat bcz he is vegetarian).. Oh and I added a sauce to it... I got an extra ChilePasilla and blended it with sour cream and Knorr Suiza for flavor.. & just put a little bit on top. It was YUMMY!

a cook

posted:1/5/2009

Very good!

a cook