Stuffed Poblano Chiles (Chile Rellenos)


Prep time
45 minutes
Cooking time
30 minutes
Total time
1 hour, 15 minutes


Stuffed Poblano Chiles (Chile Rellenos) imported from Recipe Import


1 1⁄2 lb
ground beef
2 T
Italian dressing
1 cn
tomato sauce
1⁄2 c
1⁄4 c
poblano chiles
1⁄2 c
sour cream


Roast the Poblano chiles:
Place chiles on rack of broiler pan. Broil until skins are charred or covered with black blisters, turning occasionally.
Place hot chiles in resealable plastic bag; seal bag.
Let stand 10 minutes.
Remove chiles from bag. Remove peels, being careful not to break the skins.
To remove the seeds, make a vertical cut in each chile. Remove the small cluster of seeds attached to the base.

Heat oven to 350 degrees.
Brown meat in Italian dressing in large skillet. Drain, if necessary.
Stir in tomato sauce, bring to a boil.
Stir in nuts and raisins; simmer on medium-low 10 minutes or until no liquid remains, stirring occasionally.

Spoon into chiles. Place in shallow baking dish. Cover with foil.

Bake 10 minutes or until heated through. Serve topped with sour cream.

Make Ahead:
Assemble recipe as directed, refrigerate up to 24 hours. When ready to serve, bake, covered, 20 minutes, or until heated through.


Served this with Mexican rice. Can also top with shredded cheese. When I peeled and deseeded the chiles, they fell apart. I spread them in the bottom of the baking dish and topped them with the filling mixture. This worked just as well as stuffing them.

On the Kraft Foods website this recipe is called Chiles Rellenos with Sweet Picadillo.