Chiles Rellenos with Sweet Picadillo

Name: Chiles Rellenos with Sweet Picadillo
Prep time: 30 min
Total time: 40 min
Yield: Makes 6 servings, one stuffed chile each.
Ingredients: 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 chile s, roasted, peeled, seeded and deveined; 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

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Recipe by Kraft

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.

What You Need

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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

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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.

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Kitchen Tips
Nutrition

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.