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Stuffed Picadillo Poblano Chiles in Tomato Sauce

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Stuffed Picadillo Poblano Chiles in Tomato Sauce
  • Prep 40 min
  • Total 1 hr 15 min
  • Ingredients 22
  • Servings 8
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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

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.

Expert Tips

  • tip 1
    Serve with white rice and corn tortillas.
  • tip 2
    *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.

Nutrition Information

240 Calories, 10g Total Fat, 15g Protein, 23g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
90
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.
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