Chiles Rellenos with Sweet Picadillo - Kraft Recipes Top
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Chiles Rellenos with Sweet Picadillo

Prep Time
30
min.
Total Time
40
min.
Servings

6 servings, one stuffed chile each

Watch our video to learn how to make a Chile Relleno recipe! Even beginners can make restaurant-quality Chiles Rellenos with Sweet Picadillo.

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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.

Special Equipment Needed

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.

How to Handle Fresh Chile Peppers

When handling fresh chile peppers, be sure to wear disposable rubber or clear plastic gloves to avoid irritating your skin. Never touch your eyes, nose or mouth when handling the peppers. If you've forgotten to wear the gloves and feel a burning sensation in your hands, apply a baking soda and water paste to the affected area. After rinsing the paste off, you should feel some relief.

Servings

  • 6 servings, one stuffed chile each

Nutritional Information

Serving Size 6 servings, one stuffed chile each
AMOUNT PER SERVING
Calories 330
Total fat 19g
Saturated fat 6g
Cholesterol 85mg
Sodium 330mg
Carbohydrate 16g
Dietary fiber 4g
Sugars 10g
Protein 26g
% Daily Value
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

Rated 4 out of 5 by from This was a super easy, super fast and super delicious meal. This was a super easy, super fast and super delicious meal. I especially liked the part where I didnt include the egg, batter and frying part that normally goes with a chile relleno. It was so good that even my little boy liked it!!. This is on my list of top fav's. (my older son didnt eat bcz he is vegetarian).. Oh and I added a sauce to it... I got an extra ChilePasilla and blended it with sour cream and Knorr Suiza for flavor.. & just put a little bit on top. It was YUMMY!
Date published: 2010-10-22
Rated 5 out of 5 by from I am a very bad cook. 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.
Date published: 2011-02-12
Rated 4 out of 5 by from Very good. 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!
Date published: 2011-01-30
Rated 5 out of 5 by from I'm a vegetarian & just subbed the ground beef with veggie crumbles from Boca...delish! I'm a vegetarian & just subbed the ground beef with veggie crumbles from Boca...delish!!
Date published: 2011-10-25
Rated 3 out of 5 by from very differn. very differn. faimly liked it
Date published: 2008-12-28
Rated 4 out of 5 by from wonderful and easy wonderful and easy
Date published: 2010-11-07
Rated 5 out of 5 by from Very good! Very good!
Date published: 2009-01-05
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