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Stuffed Picadillo Poblano Chiles in Tomato Sauce

  • Prep 40 min
  • Total 1 hr 15 min
  • Ingredients 22
  • Servings 8

Ingredients

Chiles

8
fresh poblano chiles

Sauce

1
can (15 oz) Muir Glen™ diced tomatoes, undrained, or 5 plum (Roma) tomatoes, quartered
4
cloves garlic
1/4
cup chopped onion
1/2
cup reduced-sodium chicken broth
1/2
teaspoon chicken bouillon granules
3
dried bay leaves
Salt, if desired

Filling

2
tablespoons canola oil
1
cup finely chopped onion
3
cloves garlic, finely chopped
1 1/3
cups finely chopped carrots
2
cups diced peeled red potatoes
1
lb extra-lean (at least 90%) ground beef
1
can (6 oz) Muir Glen™ tomato paste
1/2
cup reduced-sodium chicken broth
1/2
teaspoon dried oregano leaves
1/4
cup finely chopped fresh cilantro
1
teaspoon chicken bouillon granules
3
tablespoons slivered almonds
2
tablespoons chopped green olives
Raisins, if desired
2007 © and ®/™ of Small Planet Foods, Inc.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
2 1/2g
11%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
540mg
23%
Potassium
970mg
28%
Total Carbohydrate
23g
8%
Dietary Fiber
4g
18%
Sugars
7g
Protein
15g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
110%
110%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Serve with white rice and corn tortillas.

Directions

  • 1 Place each of 4 chiles on separate gas burners. Turn gas burners to medium heat. Roast chiles, carefully turning occasionally with tongs, until skin is blistered and lightly charred. Repeat for remaining 4 chiles.* Place chiles in resealable food-storage plastic bag; close tightly. Let stand 10 minutes.
  • 2 Wearing rubber gloves to prevent chiles from burning skin, remove skins from chiles under cold running water. Make a lengthwise slit along one side of each chile. Remove seeds and membranes, being careful not to split the chiles; set aside.
  • 3 Heat oven to 375°F. In blender, place canned tomatoes, 4 cloves garlic, 1/4 cup chopped onion, the broth and bouillon granules. Cover; blend on high speed, about 30 seconds, until smooth. Pour into 2-quart saucepan; add bay leaves. Heat to boiling over medium heat. Reduce heat to medium-low; simmer 6 to 8 minutes, stirring occasionally, until mixture thickens slightly. Season to taste with salt; remove bay leaves.
  • 4 In 12-inch skillet, heat oil over medium-high heat. Stir in 1 cup finely chopped onion and the 3 cloves finely chopped garlic; cook 2 minutes, stirring occasionally, until tender. Stir in carrots and potatoes; cook 4 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in beef; cook about 4 minutes, stirring occasionally, until thoroughly cooked. Drain; return to skillet.
  • 5 Stir tomato paste, broth, oregano, cilantro and 1 teaspoon chicken bouillon granules into beef mixture. Cook uncovered about 4 minutes, stirring occasionally, or until potatoes are tender and mixture thickens. Stir in almonds, green olives and raisins.
  • 6 Spoon filling into chiles. In ungreased 13x9-inch (3-quart) glass baking dish, place chiles, filling side up. Pour sauce over chiles. Cover; bake 30 to 35 minutes or until filling and sauce are hot and bubbly.

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