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6 servings, one stuffed chile each
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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.
Assemble recipe as directed; refrigerate up to 24 hours. When ready to serve, bake, covered, 20 min. or until heated through.
* 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.
I'm a vegetarian & just subbed the ground beef with veggie crumbles from Boca...delish!!
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.
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!