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Chiles poblanos rellenos con picadillo en salsa de jitomate

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Chiles poblanos rellenos con picadillo en salsa de jitomate

Prep 40 min
Total 1 hr 15 min
Ingredientes 22
Porciones 8

Ingredientes

Chiles

8 chiles poblanos frescos

Sauce

1 lata de jitomates sin escurrir de Muir Glen® de 425 g o 15 oz, o 5 jitomates (Roma), cortados en cuatro

4 dientes de ajo

1/4

1/4 taza de cebolla picada

1/2

1/2 taza de caldo de pollo bajo en sodio (113 g o 4 oz)

1/2

1/2 cucharadita de caldo de pollo en polvo

3 hojas de laurel secas

Sal, si lo deseas

Filling

2 cucharadas de aceite de canola

1 taza de cebolla, finamente picada

3 dientes de ajo, finamente triturados

1 1/3

11/3 tazas de zanahorias, finamente picadas

2 tazas de papas rojas peladas y cortadas en rebanadas

1 lb de picadillo de carne de res por lo menos 90% libre de grasa

1 lata de pasta de jitomate Muir Glen® de 6 oz

1/2

1/2 taza de caldo de pollo bajo de sodio (4 oz)

1/2

1/2 cucharadita de hojas de orégano secas

1/4

1/4 taza de cilantro, finamente picado

1 cucharadita de caldo de pollo en polvo

3 cucharadas de almendras cortadas en rebanadas

2 cucharadas de aceitunas verdes, picadas

Pasitas (Uvas pasas), si lo deseas

Instrucciones

Esconder

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.

Consejos de expertos

Serve with white rice and corn tortillas.
*If using electric stove, brush canola oil on surface of each chile; place on oven rack under broiler. Roast chiles, carefully turning occasionally with tongs, until skin is blistered and lightly charred.

Información Nutricional

Porción:

Calorías: 240
Calorías derivadas de la grasa: 90

% Valor Diario

Grasa total: 10g; 15%
Grasa saturada 2 1/2g 11% Grasas trans 0g
Colesterol: 35mg; 12%
Sodio: 540mg; 23%
Potasio: 970mg; 28%
Carbohidratos totales: 23g; 8%
Fibra dietética 4g 18% Azúcares 7g
Proteína: 15g

% Valor Diario*:

Vitamin A: 90%; 90%
Vitamin C: 110%; 110%
Calcium: 8%; 8%
Iron: 20%; 20%

Intercambios:

1 Almidón; 0 Fruta; 0 Otros carbohidratos; 0 Leche desnatada; 0 Leche descremada; 0 Leche; 1 Vegetal; 0 Carne extra magra; 0 Carne magra; 0 Carne alta en grasa; 1/2 Grasa;