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Main dishes

Chiles Rellenos with Sweet Picadillo

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video by: kraft
I'm a vegetarian & just subbed the ground beef with veggie crumbles from Boca...delish!!
posted by
on 10/25/2011
30 min
40 min
6 servings, one stuffed chile each
Magazine Acquisition

What You Need

lb.   lean ground beef
Tbsp.  KRAFT Zesty Italian Dressing
can   (8 oz.) tomato sauce
cup  PLANTERS Slivered Almonds, toasted
cup  raisins
large  poblano chiles, roasted, peeled, seeded and deveined
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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