Heat oven to 350ºF. Brown meat in dressing in large skillet; drain, if necessary. Stir in tomato sauce. Bring to boil. Stir in nuts and raisins; simmer on medium-low 10 min. or until no liquid remains, stirring occasionally.
Spoon into chiles. Place in shallow baking dish; cover with foil.
Bake 10 min. or until heated through. Serve topped with sour cream.
How to Roast, Peel and Seed 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 min. Remove chiles from bag. Remove peels, being careful not to break the skins. To remove the seeds, make vertical cut in each chile. Remove small cluster of seeds attached to the base.
Assemble recipe as directed; refrigerate up to 24 hours. When ready to serve, bake, covered, 20 min. or until heated through.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 6g
Trans Fat 1g
Total Carbohydrates 16g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings, one stuffed chile each.
* 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.