KraftRecipes.com
Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
Main dishes

Chiles En Nogada

Chiles En Nogada recipe
photo by:kraft
time
prep:
25 min
total:
1 hr 10 min
servings
total:
8 servings

What You Need

2
tsp.  oil
1
 onion, chopped
2
cloves  garlic, minced
2
lb.  ground pork
2
 Granny Smith apples, peeled, cored
1
can   (8 oz.) tomato sauce
1/2
cup  raisins
8
large  poblano chiles, roasted, peeled and deveined
1/2
cup  milk
4
oz.   (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1/2
cup  PLANTERS Walnuts, toasted
2
Tbsp.  sugar
1/8
tsp.  Mexican cinnamon (canela)
1/2
cup  pomegranate seeds

Make It

HEAT oven to 350ºF.

HEAT oil in large skillet on medium-high heat. Add onions and garlic; cook 3 min., stirring frequently. Add meat; cook 5 min.; drain. Shred 1 apple; chop remaining apple. Add shredded apple to meat in skillet. Stir in tomato sauce; cook on medium-low heat 10 min., stirring occasionally. Stir in raisins and chopped apple. Set aside to cool.

SPOON mixture evenly into chiles; place in shallow baking dish. Cover.

BAKE 20 to 25 min. or until heated through. Meanwhile blend milk, cream cheese, nuts, sugar and cinnamon in blender until smooth. Just before serving, drizzle chiles with prepared sauce; top with pomegranate seeds.

Kraft Kitchens Tips

Substitute
Prepare using PHILADELPHIA Neufchatel Cheese.
How to Roast Poblano Chiles
Place chiles on rack of broiler pan. Broil until skins are charred or covered with black blisters, turning occasionally. Place in glass bowl; cover with plastic wrap. Let stand 10 min. Remove peppers from bowl; carefully remove peels, being careful not to break the skins. Use small knife to make a vertical cut in side of each pepper. Remove small cluster of seeds attached to base; then discard. Stuff peppers as directed.
Make Ahead
Assemble recipe as directed, except do not cover with sauce or pomegranate seeds. Refrigerate up to 24 hours. When ready to serve, bake, covered, 30 min. or until heated through. Top with sauce and pomegranate seeds.
K:62988v0:150605
RecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email