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Chiles Rellenos with Cranberry-Almond Picadillo
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Chiles Rellenos with Cranberry-Almond Picadillo

50 Min(s)
35 Min(s) Prep
15 Min(s) Cook
The same cranberry-almond duo that's world famous in desserts brings its awesomeness to this savory chiles rellenos recipe.
What You Need
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8 servings
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
1
Heat oven to 350ºF.
2
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.
3
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.
4
Spoon about 1/2 cup meat mixture into each chile; place in shallow baking dish. Cover.
5
Bake 15 min. or until heated through. Top with sour cream; bake 5 min. Drizzle with cranberry syrup; top with chopped cranberries.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with your favorite steamed vegetable to round out the meal.
Tip 2
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.
Tip 3
Make Ahead
Assemble recipe as directed; refrigerate up to 24 hours. When ready to serve, bake, covered, 20 min. or until heated through.
Nutrition
Calories
360
Calories From Fat
0
% Daily Value*
Total Fat 22g
28%
Saturated Fat 8g
40%
Trans Fat 0g
Cholesterol 85mg
28%
Sodium 260mg
11%
Total Carbohydrates 19g
7%
Dietary Fibers 3g
11%
Sugars 13g
26%
Protein 23g
46%
Vitamin A
4%
Vitamin C
50%
Calcium
6%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings
* 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.
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