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Chiles poblanos rellenos con picadillo en salsa de jitomate

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 taza de cebolla picada
  • 1/2 taza de caldo de pollo bajo en sodio (113 g o 4 oz)
  • 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 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 taza de caldo de pollo bajo de sodio (4 oz)
  • 1/2 cucharadita de hojas de orégano secas
  • 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

  • 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

Información Nutricional

Porción:
Calorías
240
Calorías derivadas de la grasa
90
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*:
Vitamina A
90%
90%
Vitamina C
110%
110%
Calcio
8%
8%
Hierro
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;
Selección de carbohidratos
1 1/2
*Valores diarios basados en una dieta de 2,000 calorías.
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