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 Rellenos with Sweet Picadillo

This player is created by Blackwell Team for testing.
video 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
Magazine Acquisition

What You Need

1-1/2
lb.   lean ground beef
2
Tbsp.  KRAFT Zesty Italian Dressing
1
can   (8 oz.) tomato sauce
1/2
cup  PLANTERS Slivered Almonds, toasted
1/4
cup  raisins
6
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.
K:55631v1:112481
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