The same cranberry-almond duo that's world famous in desserts brings its awesomeness to this savory chiles rellenos recipe.
What You Need
Original recipe yields 8 servings
1/2 cup cranberries, divided
1 small onion, chopped
2 cloves garlic, minced
2 lb. ground pork
1 can (8 oz.) tomato sauce
1 cup cranberry juice, divided
1/2 cup PLANTERS Slivered Almonds, toasted, coarsely chopped
8 poblano chile s, roasted, peeled, seeded and deveined
1/4 cup sugar
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Heat oven to 350ºF.
Chop 2 Tbsp. cranberries; set aside. Cook onions and garlic in large nonstick skillet on medium-high heat 3 min., stirring occasionally. Add meat; cook 5 min. or until evenly browned, stirring occasionally. Drain, if necessary. Stir in tomato sauce and 1/2 cup cranberry juice. Bring to boil. Stir in nuts and remaining cranberries; simmer on medium-low heat 6 to 8 min. or until cranberries are tender, stirring occasionally.
Meanwhile, mix remaining cranberry juice and sugar in microwaveable bowl. Microwave on HIGH 6 min. or until thickened to syrup-like consistency, stirring every 2 min.
Spoon about 1/2 cup meat mixture into each chile; place in shallow baking dish. Cover.
Bake 15 min. or until heated through. Top with sour cream; bake 5 min. Drizzle with cranberry syrup; top with chopped cranberries.
Serve with your favorite steamed vegetable to round out the meal.
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. Place chiles under cold running water; 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.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.