Cook and stir onions and garlic in large nonstick skillet on medium heat 5 min. Add meat; cook 8 min. or until evenly browned, stirring occasionally. Stir in 1 can tomato sauce and A.1. Bring to boil. Stir in nuts and raisins; simmer on medium-low heat 5 min., stirring occasionally. Remove from heat.
Pour remaining tomato sauce into 13x9-inch baking dish. Carefully open chiles to flatten; place, bottom sides down, on work surface. Top each with 1 Singles and 1/2 cup meat mixture; roll up, starting at one short end. Place over sauce in baking dish.
Beat egg whites in medium bowl with mixer on high speed until stiff peaks form. Add egg yolks; beat on low speed just until blended. Stir in Parmesan and pepper. Spread evenly over chiles, sealing to all sides of dish.
Bake 30 min. or until top is golden brown and casserole is heated through.
Assemble casserole as directed but do not prepare egg topping. Refrigerate until ready to serve. Prepare egg topping as directed, spread over casserole then bake as directed.
How to Roast, Peel and Devein 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 bowl; cover with plastic wrap. Let stand 10 min. Remove peels, being careful not to break the skins. To remove the seeds, make a vertical cut in each chile, being careful to not cut through to opposite side of each. Remove small cluster of seeds attached to base of each.
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 7g
Trans Fat 0.5g
Total Carbohydrates 19g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.