CHILES RELLENOS WITH CRANBERRY-ALMOND PICADILLO

Chiles Rellenos with Cranberry-Almond Picadillo image

The same cranberry-almond duo that's world famous in desserts brings its awesomeness to this savory chiles rellenos recipe.

Provided by My Food and Family

Categories Home

Time 50m

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

1/2 cup cranberries, divided
1 small onion, chopped
2 cloves garlic, minced
2 lb. ground pork
1 can (8 oz.) tomato sauce
1 cup cranberry juice, divided
1/2 cup slivered almonds, toasted, coarsely chopped
8 poblano chiles, roasted, peeled, seeded and deveined
1/4 cup sugar
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

Heat oven to 350ºF.
Chop 2 Tbsp. cranberries; set aside. Cook onions and garlic in large nonstick skillet on medium-high heat 3 min., stirring occasionally. Add meat; cook 5 min. or until evenly browned, stirring occasionally. Drain, if necessary. Stir in tomato sauce and 1/2 cup cranberry juice. Bring to boil. Stir in nuts and remaining cranberries; simmer on medium-low heat 6 to 8 min. or until cranberries are tender, stirring occasionally.
Meanwhile, mix remaining cranberry juice and sugar in microwaveable bowl. Microwave on HIGH 6 min. or until thickened to syrup-like consistency, stirring every 2 min.
Spoon about 1/2 cup meat mixture into each chile; place in shallow baking dish. Cover.
Bake 15 min. or until heated through. Top with sour cream; bake 5 min. Drizzle with cranberry syrup; top with chopped cranberries.

Nutrition Facts : Calories 360, Fat 22 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 85 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g