Chiles Rellenos with Sweet Picadillo

4.3
(9) 7 Reviews
Prep Time
30
min.
Total Time
40
min.
Servings

6 servings, one stuffed chile each

What You Need

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Make It

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  • 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.

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.

Servings

  • 6 servings, one stuffed chile each

Nutritional Information

Serving Size 6 servings, one stuffed chile each
AMOUNT PER SERVING
Calories 330
% Daily Value
Total fat 19g
Saturated fat 6g
Cholesterol 85mg
Sodium 330mg
Carbohydrate 16g
Dietary fiber 4g
Sugars 10g
Protein 26g
   
Vitamin A 15 %DV
Vitamin C 80 %DV
Calcium 8 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • reny44 | Tue, Oct 25 2011 12:50 PM

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

  • Chicamexy02 | Sat, Feb 12 2011 5:17 PM

    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 | Sun, Jan 30 2011 11:55 AM

    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!

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