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Chiles poblanos rellenos con picadillo en salsa de jitomate
Prep40min
Total1hr15min
Ingredientes22
Porciones8
Ingredientes
Chiles
8chiles poblanos frescos
Sauce
1lata de jitomates sin escurrir de Muir Glen® de 425 g o 15 oz, o 5 jitomates (Roma), cortados en cuatro
4dientes de ajo
1/4taza de cebolla picada
1/2taza de caldo de pollo bajo en sodio (113 g o 4 oz)
1/2cucharadita de caldo de pollo en polvo
3hojas de laurel secas
Sal, si lo deseas
Filling
2cucharadas de aceite de canola
1taza de cebolla, finamente picada
3dientes de ajo, finamente triturados
1 1/3tazas de zanahorias, finamente picadas
2tazas de papas rojas peladas y cortadas en rebanadas
1lb de picadillo de carne de res por lo menos 90% libre de grasa
1lata de pasta de jitomate Muir Glen® de 6 oz
1/2taza de caldo de pollo bajo de sodio (4 oz)
1/2cucharadita de hojas de orégano secas
1/4taza de cilantro, finamente picado
1cucharadita de caldo de pollo en polvo
3cucharadas de almendras cortadas en rebanadas
2cucharadas de aceitunas verdes, picadas
Pasitas (Uvas pasas), si lo deseas
Instrucciones
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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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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.
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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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