Shred 1 apple; chop remaining apple. Heat oil in large skillet on medium-high heat. Add onions and garlic; cook 3 min., stirring frequently. Add meat; cook 5 min., stirring frequently. Drain meat mixture; return to skillet. Add shredded apples and tomato sauce; cook on medium-low heat 10 min., stirring occasionally. Remove from heat. Stir in raisins and chopped apples.
Fill chiles with meat mixture; place in shallow baking dish sprayed with cooking spray. Cover.
Bake 20 to 25 min. or until heated through. Meanwhile blend cream cheese, milk, nuts, sugar and cinnamon in blender until smooth.
Drizzle cream cheese mixture over chiles just before serving; top with pomegranate seeds.
Prepare using PHILADELPHIA Neufchatel Cheese.
How to Roast the Poblano Chiles
Place chiles on rack of broiler pan. Broil until skins are charred or covered with black blisters, turning occasionally. Place in glass bowl; cover with plastic wrap. Let stand 10 min. Remove chiles from bowl; carefully remove peels, being careful not to break the skins. Use small knife to make a vertical cut in side of each chile. Remove and discard small cluster of seeds attached to base of each chile.
Assemble recipe as directed, except do not top with sauce or pomegranate seeds. Refrigerate up to 24 hours. When ready to serve, bake (covered) in 350ºF oven 30 min. or until heated through. Top with sauce and pomegranate seeds.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 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.